Hatchet Chile Stuffed Chicken Recipe

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Ingredients:

Serving

Directions:

Saute the onion and garlic in olive oil until soft.
Add salt, chiles, cumin and oregano to onions and garlic.
On each chicken breast, place 1/4 of the chile mixture and 1/4 cup cheese. Roll up and secure with toothpicks. Roll the chicken breasts in the corn meal.
Bake at 375 for 45-55 minutes. Towards the end of cooking -
Combine remaining peppers, cheese, and sour cream. Cook over low heat until the cheese melts and the sauce is smooth.
When chicken is done, remove from oven and let rest 5 minutes before serving. Serve with the chile cheese sauce poured over the breasts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	553.87 Kcal (2319 kJ)
Calories from fat	317.1 Kcal
		% Daily Value*
Total Fat	35.23g	54%
Cholesterol	85.51mg	29%
Sodium	1551.6mg	65%
Potassium	319.02mg	7%
Total Carbs	35.4g	12%
Sugars	3.08g	12%
Dietary Fiber	2.71g	11%
Protein	22.08g	44%
Vitamin C	143.2mg	239%
Iron	2.2mg	12%
Calcium	556.4mg	56%

Amount Per 100 g
Calories	149.49 Kcal (626 kJ)
Calories from fat	85.59 Kcal
		% Daily Value*
Total Fat	9.51g	54%
Cholesterol	23.08mg	29%
Sodium	418.79mg	65%
Potassium	86.11mg	7%
Total Carbs	9.56g	12%
Sugars	0.83g	12%
Dietary Fiber	0.73g	11%
Protein	5.96g	44%
Vitamin C	38.6mg	239%
Iron	0.6mg	12%
Calcium	150.2mg	56%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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