Saturday, June 21, 2014

Stuffed Chicken Breast with Spiced Turkey, Mustard Greens and Cheese

Hi Folks!

No long stories today, just food. I hadn't made stuffed chicken breast since my husband and I first started dating and while I was at the grocery store I saw the frozen, packaged kind and decided to make my own. The stuffing of this dish was inspired by brunch at Bonefish Grill where I had an omelette with spicy turkey chorizo. I really liked it and decided to try to make my own. I actually think next time I will add more spice so feel free to do so if you want more intense spiciness.

(Oh, a side note about mustard greens if you have never tried them- they can be very peppery and can clear your sinuses similar to horseradish or wasabi. If you don't think that flavor experience is for you, try kale or collards instead.)

I hope you enjoy.

For the Stuffing you'll need:
Olive Oil
8 oz. Ground Turkey
1/8 tsp Coriander
1/2 tsp Hot Mexican Chili Powder
1/4 tsp  Ancho Chili Powder
1/4 tsp Lemon Lime Paprika
1/4 tsp Cumin
1/4 tsp Kosher Salt
1/4 tsp Pepper
Juice from 1/2 lime
1 Poblano Pepper, chopped
4 oz Shredded Pepper Jack Cheese
2/3 medium sized Onion, minced
2 cloves Garlic, minced
1/2 bunch Mustards, cleaned and torn into small sections

For the Chicken Breast:
4 Chicken Breasts
3 tsps Ancho Chili Powder
2 tsps Mexican Chili Powder
2 tsps Cumin
2 tsps Paprika
2 tsps Salt
2 tsps Pepper

1. Preheat oven to 400 degrees.
2. Season your turkey with all spices except salt and pepper and add your lime juice. Mix and let marinate for at least 30 minutes.
3. Add olive oil to your pan and cook your onion, pepper and garlic on medium until onion and garlic are translucent.
4. Add your turkey to the pan, turning to break up the meat and cook until browned.
5. Fold in the mustards, slightly wilting them and mixing all the ingredients together, add salt and pepper, then add cheese. Taste to adjust seasonings and set aside. SN: You don't want to wilt your greens too much because they are going to be cooked in the oven as well.
6. When slicing your opening for the stuffing, start at the thickest part of the chicken and make a cut through the length of the breast, slicing until you reach the center of the meat. Do not cut all the way through the chicken to the other side. When you reach the thin portion of the breast, instead of continuing to make a cut along the length of the chicken, make pocket so that the stuffing can fit in the thinner portion of the chicken.
7. Season each side of the chicken with the listed spices.
8. Stuff each breast with the turkey and mustard mixture.
9. Bake uncovered at 400 degrees for 18-25 minutes until chicken is cooked through. Remember food continues to cook with residual heat and you don't want your chicken to dry out. Dry chicken is gross.
10. Allow chicken to rest for 10 minutes before eating.

That's it Folks.

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