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Stuffed Chicken Breasts with Black Bean Sauce |
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Serves: 4
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(Pechugas Rellenas con Salsa de Frijol Negro)
Category: Other Fried, Grilled, and Baked Chicken Dishes
These chicken breasts are stuffed with cheese and herbs, then quickly browned on an ovenproof grill pan or skillet and finished in a hot oven. The chicken is served with a smooth, spicy black bean sauce. Stuffed chicken breasts are fairly common in Mexican restaurants. These contain both a melting cheese and a drier grated cheese for a more complex flavor. Poblano Chile Strips with Fried Onions or Fried Plantains (see Vegetables) go well with the chicken.
Black Bean Sauce
4 boneless skinless chicken breast halves
1/2 cup grated Oaxaca or Monterey Jack cheese
1/4 cup crumbled or grated cotija or mild feta cheese
2 green onions, finely chopped
1 jalapeño pepper, seeded, veins removed, and finely chopped
1 tablespoon finely chopped fresh oregano
1 tablespoon chopped cilantro, plus extra for garnish
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 teaspoons vegetable oil or olive oil
1. Prepare the black bean sauce. Reserve in the pan off heat. Preheat oven to 450°. Trim excess fat from the chicken breasts. Using a sharp knife, cut each breast lengthwise making a pocket for stuffing as large as possible without cutting through the edges on the other sides. Set aside on a plate.
2. In a medium bowl, mix together the cheeses, onion, chile, oregano, and cilantro. Fill each chicken breast pocket equally with the mixture. Season the chicken with salt and pepper. Brush both sides with oil.
3. Heat a stovetop grill pan or large skillet over medium heat. (If using a skillet, pour in about 1 tablespoon cooking oil. Do not oil a grill pan.) Cook the stuffed breasts until lightly browned on both sides, 3 to 4 minutes per side.
4. Transfer the pan with the chicken to the oven and roast until the meat is white throughout, about 15 minutes. To serve, reheat the sauce and spoon some of the sauce on each of 4 serving plates and top with a chicken breast. Sprinkle each serving with cilantro.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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