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.

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

  1. Preheat your oven to 350°F (175°C).
  2. Chop bell peppers and garlic finely. Sauté in oil until soft. Place in a bowl and let cool for a while.
  3. Add jalapeños, spices and both cheeses. Mix well.
  4. Cut partway, lengthwise through, along the thinnest part of the chicken so that you can open it like a book.
  5. 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.
  6. You can place the remaining cheese batter on top or just in the baking dish.
  7. Bake in oven for 15 minutes or until the chicken breasts are thoroughly cooked. Remember to remove the tooth pick before serving.
  8. Serve with leafy greens, a generous amount of guacamole and sour cream.

Guacamole

  1. Peel the avocados and mash with a fork, grate or chop the onion finely, squeeze the lime and pour in the juice.
  2. Add tomato, olive oil and finely chopped cilantro. Salt and pepper and blend well.