Denver Green Chili

Recipe of the Week - 7/26/09 Chicken Pueblo

This is inspired by Chicken Kiev and
Chicken Cordon Bleu, but there is
actually a very small amount of
stuffing inside the chicken breasts.
This stuffing is very intense in flavor,
though, so a very small amount is
appropriate.

I've been looking for ways to use
Dynamite Chiles or Pueblo XXX's
as I still have quite a bit from last
season. With their intense heat,
they tend to overpower most recipes.
I made this recipe wth Dynamites,
and it does have the extra bite but
works well with the balance of other
flavors and the small amount used.

If you don't like it really hot, you
should make this with mild or medium
hot. You may also want to increase the
amount of chiles if you are using mild.
I love this dish - it makes a good but
routine chicken breast special, yet is
easy to make.

I bought the Simmons Breaded Chicken
Tenderloins from Costco. You can
substitute any frozen breaded chicken
breast.


Chicken Pueblo

Ingredients:

8 Simmons Breaded Chicken Tenderloins
1/2 cup crumbled feta cheese
3 tbsp sun-dried tomatoes, finely chopped
2 tbsp diced green chiles
2 tbsp parsley, finely chopped
parsley for garnish

Preparation:

1. Microwave the chicken just to thaw it.

2. Mix the feta, sun-dried tomatoes, chiles,
and parsley in a bowl until well blended.

3. Cut a slit in the side of each chicken
breast.

4. Fill each breast with 1-2 tbsp filling, spread
    evenly, and press shut.
   
5. Place on baking dish and bake for about
    20 to 25 minutes or until done.

I usually leave it up to each person to put his/her
own dressing on. Some people prefer ranch
dressing on this.



Preparation time: 15 minutes
Serves: 4
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Chicken Pueblo



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Anita

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