Chicken breasts stuffed with smoked gouda
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Chicken breasts stuffed with smoked gouda
  Chicken    Smoked    Poultry  
Last updated 6/12/2012 12:49:17 AM. Recipe ID 10594. Report a problem with this recipe.
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      Title: Chicken breasts stuffed with smoked gouda
 Categories: Poultry, Jaw
      Yield: 4 Servings
 
      8    Green Anaheim chiles
      8    Chicken breast halves,
           Boned, skin ON, pounded thin
           Salt and fresh ground black
           Pepper to taste
      1 ts Ground cumin
    1/4 c  Finely chopped cilantro
      6 oz Smoked Gouda, shredded
    1/4 c  Salted toasted pumpkin seeds
    1/4 c  Olive oil

MMMMM---------------------------SALSA--------------------------------
      5    Vine-ripened tomatoes (about
           1/2 lb seeded and chopped)
    1/2 c  Chopped green onions
    1/2 c  Chopped cilantro sprigs
      2    Cloves garlic, minced
      1 tb Very finely minced ginger
      3 tb White wine vinegar
      2 tb Dark sesame oil
      1 tb Safflower oil
  1 1/2 ts Sugar
      1 ts Asian chile sauce
    1/2 ts Salt
 
  Advance Preparation: Place the whole chiles over a gas burner turned
  to high and roast until blackened on all sides. Place them in a
  plastic or paper bag and close the bag. After 5 minutes, remove the
  chiles and rub off the black skin. Discard the stem, and cut the
  chiles lenghtwise so that each one opens into a flat piece. Discard
  the chiles seeds and ribs. Rinse the chicken breasts with cold water
  and pat dry. Lay the breasts, skin side down, on a work surface and
  sprinkle a single chile on each breast, then add a thin layer of
  shredded Gouda. Tightly roll each breast. Loop 1 or 2 pieces of
  string around each breast and tie it snugly so that the cylinder is
  held closed. In separate containers, set aside the pumpkin seeds and
  olive oil. Combine all the ingredients for the salsa, stir well and
  set aside at room temp. Advance prep. can be done up to 8 hours ahead.
  
  Final cooking steps: Preheat the oven to 450 degrees. Line a shallow
  roasting pan with foil, then top the pan with a wire rack that has
  been sprayed with cooking spray. Place the chicken, skin side up on
  the rack. Turn the oven setting to broil, place the chicken about 4
  inches below the heating element and broil chicken until the skin is
  golden. about 4 to 6 minutes. Immediately turn the oven to 400
  degrees. Brush the chicken with olive oil and roast if for about 15
  minutes longer. Chicken is done when juices run clear when pierced
  with a fork. Spoon warmed salsa across 4 dinner plates. Place the
  chicken in the center of salsa, sprinkle with the pumpkin seeds and
  serve at once.
 




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Recipe ID 10594 (Apr 03, 2005)

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