Cheese-Filled Chicken Breast
We made half with Jalapeños and half without for the kids. Then all you do it top with sour cream and guacamole.
Ingredients
Cheese-filled chicken
- 4 chicken breasts
- 2 tablespoons olive oil
- 1 red bell pepper
- 1 garlic clove
- 2 tablespoons pickled jalapeños, finely chopped
- ½ teaspoon ground cumin
- 3¼ oz. cream cheese
- 1⁄3 lb shredded cheese
- salt and pepper
- 4 tooth picks
Guacamole
- 2 ripe avocados
- 1 – 2 garlic cloves
- ½ lime, the juice
- 3 tablespoons olive oil
- ½ white onion
- 51⁄3 tablespoons fresh cilantro
- 1 diced tomato
- salt and pepper
For serving
- 2⁄3 cup sour cream
- ½ lb leafy greens or lettuce
Instructions
- Preheat your oven to 350°F (175°C).
- Chop bell peppers and garlic finely. Sauté in oil until soft. Place in a bowl and let cool for a while.
- Add jalapeños, spices and both cheeses. Mix well.
- Cut partway, lengthwise through, along the thinnest part of the chicken so that you can open it like a book.
- Place a big dollop of cheese batter and close with a tooth pick. Salt and pepper. Fry golden in oil or butter. Place in a baking dish.
- You can place the remaining cheese batter on top or just in the baking dish.
- Bake in oven for 15 minutes or until the chicken breasts are thoroughly cooked. Remember to remove the tooth pick before serving.
- Serve with leafy greens, a generous amount of guacamole and sour cream.
Guacamole
- Peel the avocados and mash with a fork, grate or chop the onion finely, squeeze the lime and pour in the juice.
- Add tomato, olive oil and finely chopped cilantro. Salt and pepper and blend well.