Stuffed Mexican Chicken Medallions |
|
 |
Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
Enjoy a south-of-the-border entree that's not your every day burrito! These pan-seared chicken medallions are stuffed with spinach, tomatoes, chiles and cheese, then baked and served over a creamy chipotle dipping sauce, Creamy Chipotle Sauce . Prep time includes 1 hour chill time for the chicken. From St. Louis chef Coby Arzola. Ingredients:
2 poblano peppers, quartered and seeded, cut smaller if desired |
8 boneless skinless chicken breast halves, pounded to a 1/4-inch thickness |
salt & freshly ground black pepper, to taste |
1 (5 -6 ounce) bag baby spinach, stems removed |
2 cups shredded monterey jack cheese |
1/2 cup sun-dried tomato packed in oil, drained and julienned |
1/2 cup flour |
2 tablespoons olive oil |
Directions:
1. Place poblano peppers, skin-side up, on foil-lined baking sheet; broil until skin is black and blistered. Fold foil around peppers and let steam at room temperature until skin has softened, about 5 minutes. Discard blackened skin.
2. Season chicken with salt and pepper. Place single layer of spinach (about 12 leaves) in center of each breast. Top with 1/4 cup cheese, 1 tablespoon sun-dried tomatoes and 1 roasted pepper quarter.
3. Roll up chicken to enclose filling. Wrap each chicken roll tightly in plastic wrap, twisting ends to secure. Chill for at least 1 hour.
4. Remove plastic wrap from chicken and secure rolls with toothpicks. Place flour on sheet of waxed paper. Dip chicken in flour, shaking off excess.
5. In a large skillet, heat olive oil over medium-high heat. Place chicken in skillet seam-side down and cook until golden brown on all sides, about 2 minutes per side.
6. Place chicken on foil-lined jellyroll pan and bake in a 400 degree oven about 15 minutes, or until temperature reaches 165 degrees. Cover and let stand 5 minutes, remove toothpicks, then slice into medallions. Serve over Creamy Chipotle Sauce.
|
|