Baked Stuffed Poblano Chicken
Baked Stuffed Poblano Chicken is a baked chicken recipe you are sure to fall in love with after just one bite! This Southwestern-inspired chicken recipe is great for nights when you want to spice things up a bit in the kitchen. This recipe is super simple to follow, and it doesn't require too many ingredients, allowing you to get dinner on the table fast. It's also ready in just 25 minutes, so you'll be able to eat a deliciously hearty meal with your family in no time at all. This zesty chicken is achieved by first seasoning the chicken breast on the inside and out, stuffing it with poblano peppers and plenty of cheese, and then baking it to perfection. One cut into the finished product, and your mouth will be watering.
Cooking Time25 min
Ingredients
- 1 pound chicken breast, boneless and skinless
- 1 poblano pepper, whole
- 4 ounce Mexican style shredded cheese
- 2 ounce Queso Chihuahua (Mozzarella substitutes well)
- Pinch of salt
- Pinch of ground cumin
Instructions
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Over a gas flame (or under the broiler set on high) roast the poblano pepper until the skin begins to char and blister. Set aside to cool slightly. Remove the top and seeds from the pepper and cut into strips.
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Spray a baking dish with cooking spray and set aside.
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Preheat oven to 400 degrees F.
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Cut a slit into the side of each chicken breast, creating a pocket to stuff remaining ingredients.
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Open slit and season with salt and cumin. Season outside of each breast as well.
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Into each pocket, stuff pieces of poblano pepper, 1 ounce of queso and 1 ounce shredded cheese.
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Place each breast in the baking dish, with at least 2 inches between them.
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Bake in the oven for 20-25 minutes. Top with remaining 2 ounces of shredded cheese, bake and additional 5 minutes until the cheese is melted and beginning to brown.
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Allow to cool for 2-3 minutes and serve immediately.