Original Recipe: From "For the Love of Cooking" blog (http://fortheloveofcooking-recipes.blogspot.com/search?updated-max=2011-06-10T17%3A13%3A00-07%3A00)
Since we were away on vacation for the past 9 days, I decided to have my family over for supper tonight, so that we could visit and catch up. I decided that this week would be sort of a "detox" week in terms of the food we eat, since we ate way too much food on vacation. The plan is to have a lean protein and 2 nutritious vegetable side dishes most nights for the next week. I always try to cook something new when my parents come over for supper. They always enjoy trying the dishes that I cook, so tonight I am making a new recipe I found. I am not making any changes to this dish. I plan on serving it with some fresh roasted asparagus and baked sweet potatoes.
Green Chile & Pepper Jack Cheese Stuffed Chicken Breasts
Serves 4-6 people
1 1/2 pounds boneless, skinless chicken breasts (6 smaller chicken breasts approx)
2 cans of Ortega Diced Green Chiles (whole or diced will work)
2 teaspoons Extra Virgin Olive Oil
3 Slices of Pepper Jack Cheese (each cut in half for a total of 6 pieces)
Salt, Pepper, and Garlic Powder to taste
Directions:
Preheat oven to 400 degrees.
Cut a horizontal slit in each of the chicken breasts. You want the slit to be about 3/4 of the way through the chicken, but not cut the entire chicken breast in half.
Stuff each breast with some diced green chiles and one piece of pepper jack cheese.
Secure each breast with toothpicks, so that the stuffing doesn't come out during the cooking process.
Season the chicken breasts with salt, pepper, and garlic powder.
In an ovenproof skillet, combine the 2 tsp of olive oil and heat over medium high heat.
Once skillet is hot, cook all chicken breasts for approx 4 minutes on each side.
Once both sides have been seared, place the skillet in the oven to cook the chicken breasts the rest of the way.
It will take approx 20 minutes to finish cooking in the oven. Check the temperature and make sure chicken is registering 165 degrees.
*Suggestions:
-You could stuff the chicken breasts with all sorts of veggies or cheeses. Feel free to try your own recipe.
-I am using Sargento Reduced Fat Pepper Jack cheese slices to lower the fat content of this entree dish.
Pan-Roasted Asparagus
Serves 4
Ingredients:
1 pound of fresh asparagus stalks
2 tablespoons light margarine
1 tablespoon extra virgin olive oil
Salt and Pepper for seasoning
1 teaspoon minced garlic
Directions:
Wash and dry asparagus.
Remove the tough ends of all the stalks.
Cut all stalks in 1 inch pieces.
In a non-stick cooking pan, add butter and olive oil and heat to a medium-high heat.
Once the skillet is hot, add all the asparagus pieces, season with salt and pepper, and pan saute for approx 8 minutes. *Cooking time will depend on how thick the asparagus pieces are.
During the last minute of cooking, add the minced garlic.
Enjoy :)
*I will be using I Can't Believe It's Not Butter Fat Free margarine for this side dish to keep it healthier.
Baked Sweet Potatoes
Serves 4
Ingredients:
4 medium sized sweet potatoes
whatever toppings you like on top of your sweet potato
Directions:
You can bake these potatoes in your oven or cook them in your microwave, like a traditional baked potato.
I will be cooking them in the microwave. They will take approx 8-10 minutes to cook in our microwave.
Once potatoes are cooked to your liking, cut the potato open and season it how you like it.
I personally will be seasoning my sweet potato with some brown sugar splenda blend and cinnamon with a dash of light butter.
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