Roasted Pepper Stuffed Chicken Breasts
April 2, 2010 § Leave a comment
Also shown here with Poblano Soup, which I shall be getting up here eventually. Oh yummy!
Rub for the chicken breasts:
T. black pepper
T. ground annatto (also known as achiote molido) found in the hispanic aisle of your local grocery store or substitute another tablespoon of paprika
1/2 T. sea salt
Mix together in a small bowl.
Filling for the chicken breasts:
1 clove garlic, minced
1 green onion, minced
1 T. fresh cilantro, chopped
1/2 roasted jalapeno, minced
1 whole roasted poblano, minced
1 whole roasted red bell pepper, minced
1 to 1-1/2″ thick slice roasted red onion, minced
4 slices swiss cheese
Put about a tablespoon of vegetable oil In a small bowl. Brush the oil on all sides of the poblano, jalapeno, and red bell pepper.
Slice the red onion into a round, and put a skewer through it, so it looks like a tear inducing lollipop, and brush it with the oil too.
Roast on your bbq, or under the broiler till skins blister, and become charred on all sides.
Put them into a plastic bag, or a bowl with a tight fitting lid, and let them sit for at least 10 minutes, for skin to become loose and easy to peel.
Remove from bowl, and remove the charred skins. Do not rinse. Those little bits add the extra flavor you are looking for. Remove seeds from the peppers and discard. If you would like a step-by-step tutorial on roasting peppers, Click Here!
Mince the peppers and onion. Add the garlic, green onion, cilantro; mix well in a small bowl. Your filling is ready!
In the meantime, take your chicken breasts and butterfly them, making sure not to cut all the way through, and pound between two pieces of plastic wrap (or a ziplock bag) until about 1/2 inch thick all around.
Take the rub, and sprinkle it on all sides of the chicken breasts. Lay a slice of swiss cheese on one side and stuff with about 2 tablespoons of the filling.
Use kitchen twine to tie the breasts up in a tight bundle so the filling doesn’t fall out while you grill them.
Barbecue until internal temperature reaches 180 degrees farenheit.
Remove from grill and tent loosely with foil for about 10 minutes so the juices will redistribute throughout the meat.
Remove kitchen twine from breasts and serve.