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Flavorful Hatch Green Chili Cheese Stuffed Chicken Breast

hatch green chili cheese stuffed chicken breast - featured image
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A quick and easy stuffed chicken breast recipe featuring smoky Hatch green chilies and melty cheese, perfect for busy weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded slightly to even thickness (about 6 oz / 170 g each)
  • 1 cup roasted, peeled, and chopped Hatch green chilies (fresh or canned, drained)
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 4 oz (113 g) softened cream cheese
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to about 1/2 inch (1.3 cm) thickness.
  3. In a medium bowl, combine the chopped Hatch green chilies, shredded Monterey Jack cheese, softened cream cheese, minced garlic, onion powder, ground cumin, salt, and pepper. Mix thoroughly until well blended.
  4. Lay each flattened chicken breast on a clean surface. Spoon about 1/4 cup (60 ml) of the chili and cheese mixture onto the center of each breast. Carefully fold or roll the chicken over the filling, tucking edges to seal the filling inside. Use toothpicks or kitchen twine to secure if needed.
  5. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. When the oil is hot but not smoking, add the stuffed chicken breasts. Sear for 3-4 minutes per side or until golden brown.
  6. Transfer the seared chicken breasts to an oven-safe dish or leave them in a cast iron skillet if oven-safe. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 5 minutes after baking. Remove toothpicks or twine. Sprinkle chopped fresh cilantro on top if desired.
  8. Slice on a slight angle to reveal the cheesy, spicy filling and serve.

Notes

Pat chilies dry if extra wet to avoid runny filling. Do not overstuff chicken breasts to prevent splitting. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Let chicken rest after baking for juicy results. Remove toothpicks before serving.

Nutrition

Keywords: Hatch green chili, stuffed chicken breast, cheese stuffed chicken, quick dinner, easy chicken recipe, spicy chicken, weeknight meal

Find it online: https://realityeats.com/flavorful-hatch-green-chili-cheese-stuffed-chicken-breast-recipe-easy-and-perfect-for-dinner/