Green Chile Pesto Stuffed Chicken

Friday, October 31st, 2014


Ingredients

2 tbsp cumin
1 tbsp coriander
2 tbsp chili powder
1 tbsp garlic powder
4 tbsp salt
2 tsp parsley flake
1 tbsp soy sauce
2 tbsp olive oil
1 cup basil
½ cup green chile
2 cloves garlic
½ cup pine nuts, toasted
½ cup monterey jack cheese
1 lb. chicken breast

Instructions

  1. Combine 1 tbsp of each of the following in a gallon freezer bag: cumin, coriander, chili powder and soy sauce. Add 3 tbsp of salt and 1 crushed clove of garlic.
  2. Place chicken in the bag and cover with water.
  3. Smash the mixture around until combined and chicken is coated.
  4. Place gallon bag with chicken and brine in refrigerator for at least 2 hours.
  5. For pesto, combine basil, green chile, and remaining clove of garlic in food processor and blend till smooth. Add toasted pine nuts, salt and pepper to the blender and give it a rough pulse.
  6. Preheat oven to 400 degrees.
  7. Remove chicken from bag and pat dry.
  8. Slice the chicken open like a book.
  9. Layer: pesto, shredded cheese, pesto in the chicken breast. Fasten closed with toothpicks.
  10. In a small bowl, combine remaining spices, add olive oil and make a paste.
  11. Top chicken with the herb paste. Bake for 20-25 minutes at 400 degrees.

Serves: 4

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