Monday, December 17, 2007

Recipe Favorites: Chicken Stuffed with Green Chiles and Cheese

STuffed Chicken(Updated 12-07 I should have made this a recipe favorite a long time ago, since it's the absolutely favorite recipe on my blog for my neighbors Brooke and Russ. I'm very fond of it as well, and if you like Mexican food this chicken stuffed with green Anaheim chiles and cheese will probably become one of your favorites too.)

This chicken stuffed with a mixture of cheese, sour cream and green chiles is absolutely wonderful tasting. When I first made this recipe, a lot of cheese oozed out into the pan when it was cooking. Admittedly, that crispy, baked cheese tastes great, but in this version of the recipe I cut down on the amount of cheese a tiny bit and lowered the heat recommendation by 25 degrees. The only thing the least bit tricky about making this is rolling up the chicken with the filling inside. Be sure to pound the chicken breasts as thinly as you can; that will make them easier to roll. They should look something like this when you put them in the pan.

You might want to double the recipe and make eight chicken breasts. since this is something you could cook and then freeze the extras for times when you need something quick for dinner. If you do that, I recommend thawing them in the refrigerator all day rather than thawing in the microwave. I would reheat this wrapped in foil, in the oven or toaster oven. If you're only making four, freeze the extra green chiles for another time.


Chicken Stuffed with Green Chiles and Cheese
(4 servings, recipe created by Kalyn)

Ingredients:
4 large boneless-skinless chicken breasts
1 1/2 cups grated cheddar/jack cheese
(I used Kirkland four cheese blend from Costco which is relatively low fat.)
half of a 4 oz. can diced green Anaheim chiles with juice (or more, to taste, note these chiles are not jalapenos)
1/4 cup light sour cream (not fat free)
1/4 cup grated Parmesan cheese
1/8 cup 100% whole wheat bread crumbs, finely crushed

Instructions:
Preheat oven to 375 F. Spray a medium sized flat baking dish with nonstick spray. Pound chicken breasts until they are very thin, about 1/4 inch (see below if you're not sure how to do this).

In a bowl with a fork, mash together cheese, chiles with juice, and sour cream until barely combined.

Spread 1/4 of the cheese mixture over each chicken breast, avoiding the very edges. Roll up the chicken, starting with smallest end, and secure each chicken breast with 2 toothpicks. Combine Parmesan cheese and whole wheat bread crumbs on a plate. Roll each chicken breast in cheese/crumbs combination.

Place chicken in baking dish and bake about 30 minutes, until the chicken is firm, but not hard, to the touch. I cook this in my toaster oven, and I like to switch to the broiler for 3-5 minutes to brown the top once the chicken is done.

To pound chicken breasts: Trim fat and tendons from chicken and place one breast at a time inside a small heavy-duty Ziploc bag. Hit with meat mallet or any heavy object you have on hand until chicken is about 1/4 inch in thickness. Don't worry if some pieces of chicken kind of break apart; you can tuck them in when you cook the chicken and it will be fine.

Here is the original recipe if you're interested in seeing it. If you like this recipe, you might also like Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese

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South Beach Suggestions:
This would be phase two for South Beach, due to the bread crumbs, but you could replace those with more Parmesan cheese if you wanted to make this for phase one. I would serve this with a low-fat veggie option, like Georgette's Greek Zucchini or Roasted Broccoli with Garlic. For phase two or three add something like Lake Powell Spicy Rice.

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44 comments:

  1. I bought sour cream today, I rarely buy it but I must have had a premonition of this recipe...mmmm!

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  2. Cheese, sour cream, and green chiles - yum, yum, yum! Looks fabulous!

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  3. Wow, this will stop me in my tracks. That looks really super wonderful. I must try.

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  4. It's funny how when you are blogging you can get so caught up in new recipes that you forget to make your old ones that are really good! I find that it is both a blessing and a curse because it challenges me to make new things but of course, sometimes they don't turn out too great.

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  5. What a really yummy sounding recipe!!!

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  6. I made this last week with the old recipe. I did lose a fair amount of the filling, but thought it was because I didn't pound out the chicken enough.Also, the breasts I used were quite large, I would use smaller ones next time. But the recipe was delicious, I will definitely make it again! And I had to control myself and not eat all the browned, bubbly cheese filling! Thanks Kalyn, for another great recipe. I'm having such fun trying new things here!

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  7. I love green chilis - jalepenos are too hot for me...
    I never thought of putting them in chicken - great recipe!

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  8. Ilva, interesting. I never even think of sour cream being available in Italy. Can you get green chiles like this?

    Chris and Tanna, it was truly delish.

    Katerina, I know just what you mean.

    Pamela, thanks.

    emsmom, thanks for the feedback. I felt the same way about the melted, browned filling. I did eat some, couldn't help myself. Glad you are enjoying the recipes. This is my neighbor's very favorite recipe from my blog.

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  9. I hardly ever have sour cream around, but have some leftover in my fridge today. And green chiles are always in my pantry. Yum!

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  10. I am not a cook. Recipes and I don't seem to get along. But your chicken with green chiles was fabulous. I was so proud of myself.
    Was nervous during the whole preparation. Husband enjoyed it, too. Meat was tender and juicy and the whole house smelled delicious. Thanks. Rachel

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  11. Lydia, you'll like it. I never am without sour cream, but sometimes I run out of green chiles!

    Anonymous, you made my day. Thanks for letting me know you liked it. Way to go!

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  12. Green Chile's add such a great flavor!

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  13. After feasting a couple chinese new year vegetarian dish, I had domino's garlic cheese pizza tonight. I felt so guilty now after looking at your delicious looking chili cheese chicken recipe *drools* ,thanks for sharing, I gotta go Costco tomorrow, can I use swiss and havarti instead ? I love those cheese !!! :)

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  14. Melting Wok, you could use any kind of cheese you wanted. I'm recommending that particular cheese as an option that's a bit lower fat, but any cheese that's not too strong would work.

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  15. OH MY this sounds WONDERFUL!!!!! I just LOVE your blog and recipes. You are your recipes are a treasure. I totally enjoying new dishes to keep things exciting and I've NEVER been let down yet by a recipe I've gotten from you. thanks so much and this chicken looks and sound WONDERFUL!!!!!

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  16. Great minds think alike - we had a chicken/cheese combo last night too. Yours sounds fab!

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  17. Comments before this one are from February 2007, when I revised this recipe. It was fun to see these comments again; I guess Russ, Brooke and I are not the only ones who like this recipe.

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  18. You shame me. I've got to try this one!

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  19. Hey, I wrote my comment before Cates, but hers is first. How did that happen? (Another Blogger mystery.)
    Chicken and cheese are meant to go together, I agree!

    Christine, thanks.

    Tanna, no shame when you turn out that amazing bread, and I'm such a baking failure!

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  20. chigiy at Gardeners AnonymousDecember 17, 2007 at 10:10 PM

    How can you go wrong with sour cream and cheese and stuffing anything?
    Yummy.
    Chigiy at Gardener’s Anonymous said:

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  21. Mmmmm, this looks good! What vegetable(s) do you serve with this?

    -Elizabeth

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  22. Kalyn, this is making me so hungry!
    I love your chicken recipes - they always look delicious!

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  23. The old version is my favorite Kalyn's Kitchen recipe. If I need to bring dinner to someone I almost always make this chicken. It's yummy. I haven't tried the updated recipe yet but I'm sure it's delicious as well.

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  24. Yum, yum and more yum. What a great combination!

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  25. Chicken, cheese and chiles -- what could be bad??? This looks like the kind of dish that would be perfect on a Sunday night -- I'm not sure why, just that it seems like a Sunday night meal!

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  26. Oh, this looks divine! I'm going to give it a try tonight, though I might just substitute jalapenos for more heat...plus, I've always got those on hand to add to nearly every meal. (We love Mexican food in my house!)

    Thanks for the recipe--and the picture that won me over.

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  27. This sounds great. Chiles and cheese stuffed into chicken with a golden brown crispy crust...mmm...

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  28. I made this for dinner two nights ago. This recipe was a HUGE hit with my family! Thank you for sharing. :)

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  29. I made this for my family for dinner tonight, and it was a big hit! We didn't use as much parmesan (because I forgot to buy more) and left out the bread crumbs. Delicious! Thanks so much for this and all of your recipes, they are a huge help when we are trying to eat well.

    The cheese did leak out some - any way to prevent this? I will definitely make it again, leaky or no. Hooray for tasty food!

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  30. I'm not sure how to prevent the cheese from leaking out, except use less cheese, but you already did that. Just eat the cheese that runs out!! (That's what I always do.) Glad you liked it.

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  31. My friend made this receipe for me, and I loved it. I got the recipe from her and am making it for myself tonight. Was telling my sister what I was making and she asked for the recipe as well. Its a big hit. I added Jalapeno from my garden it was perfect. Thank you.

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  32. Christina, glad to hear you liked it!

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  33. Great recipe!!!! I can't wait to try it...I had to comment on the picture of the Hatch green chile can, I live only 30 miles from there. Hatch has the BEST green chile ever!

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  34. I agree, Hatch green chiles are fantastic.

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  35. Kalyn, I made this last night and served it with your black bean, brown rice and cilantro salad and it was a big hit with my family! The two recipes were perfect together. I've never been disappointed in any of your recipes, and once again I need to thank you for helping me stick to the healthy SB way of eating. You're such a doll to post your wonderful recipes for the rest of us to enjoy.

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  36. Virginia, thanks for the nice feedback. So happy to her you are enjoying the recipes.

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  37. Thanks Kalyn for a great dinner. My husband loved it and I appreciate your recipes. Since I discovered your blog, I only use your recipes and a few from my treasured "The Art of Syrian Cookery". From the blogs entries I've read I can tell you also appreciate mediteranean cooking.

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  38. Nancy, glad you liked it! You're right, I do love Mediterranean food.

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  39. Num num, this is awesome. I added a chipotle pepper in adobe that I had in the fridge from another recipe and I served it with a little reduced fat sour cream, salsa and Wholly Quacamole. Amazing! Thanks!!!!

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  40. Melissa, a little chipotle sounds like a great addition!

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  41. Made this tonight along with your twice-baked cauliflower. So delicious!

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