Green Chile and Pepper Jack Cheese Stuffed Chicken Breast
One of my husband’s favorite meals is my green chile chicken, so I had him in mind when I created this green chile and pepper jack cheese stuffed chicken breast recipe. The chicken turned out tender and juicy, and the stuffing had a fantastic spicy flavor. My husband and I both really loved this chicken, and thought it paired nicely with spicy black beans, garlic rice, and roasted tomatoes.
Green Chile and Pepper Jack Cheese Stuffed Chicken Breast
Ingredients:
- 1 tbsp olive oil
- 2 chicken breasts
- 2 whole green chiles (canned)
- 4 slices of pepper jack cheese
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
How to Make Green Chile and Pepper Jack Cheese Stuffed Chicken Breast:
Preheat the oven to 400 degrees.
Cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side.
Roll two slices of cheese into a tube and place it into the whole green chile. Repeat with the other cheese and chile.
Place the green chile into each chicken breast. Close the slit with toothpicks or (wooden skewers cut in half). Season each side of the chicken with sea salt, freshly cracked pepper, and garlic powder to taste.
Heat the olive oil in a cast-iron skillet over medium-high heat. Once the skillet is hot, add the chicken and cook for 3-4 minutes, or until golden brown.
Flip the chicken over and place the skillet in the oven to cook for 20 minutes, or until the chicken is cooked through.
Let the meat rest for 5 minutes before slicing. Enjoy.
Equipment
- Large Cast-Iron Skillet or Ovenproof Skillet
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts
- 2 whole green chiles canned
- 4 slices of pepper jack cheese
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
Instructions
- Preheat the oven to 400 degrees.
- Cut a long horizontal slit along the center of the thin, long edge of the chicken breast, nearly through to the other side.
- Roll two slices of cheese into a tube and place it into the whole green chile. Repeat with the other cheese and chile.
- Place the green chile into each chicken breast. Close the slit with toothpicks or small wooden skewers. Season each side of the chicken with sea salt, freshly cracked pepper, and garlic powder to taste.
- Heat the olive oil in a cast-iron skillet over medium-high heat. Once the skillet is hot, add the chicken and cook for 3-4 minutes, or until golden brown.
- Flip the chicken over and place the skillet in the oven to cook for 20 minutes, or until the chicken is cooked through.
- Let the meat rest for 5 minutes before slicing. Enjoy.
I loved this recipe; it was so delicious. Although, our local grocery store didn't have canned chilis, I substituted some sauteed poblanos. I also made a big southwest salad of yours on the side, GAH, so delicious.
Keep on cooking amazing things and posting them on the internet! 🙂
Becky
I'm your fan almost three thousand and more and more excited me your recipes, there are times when I look and do not comment, I have trouble choosing, they are all very good, I love all your dishes, it would be a pleasure to have you on my blog to keep you closer, love and big hugs .
Who wouldn't love green chile and cheese stuffed chicken??? I can see this being great in steak as well since I love green chile cheese steak. Yum!!
Oh wow! This is so good. This recipe looked like something my husband would like so we tried it. I don’t typically like pepper jack cheese, but I’m already dreaming of eating this again! What a delicious creation!
I had never really thought of frying the chicken a little then cooking it in the same pan—that was one of the tastiest meals we’ve had!