Jalapeno Cornbread Stuffed Chicken Breast with Very Berry Chipotle Sauce

Recipe

Jalapeno Cornbread Stuffed Chicken Breast with Very Berry Chipotle Sauce

Primary Media

Chicken wrapped around a cornbread filling and garnished with berry chipotle sauce

User Rating

3.83 out of 5 stars
Rate it:
23 ratings

Recipe Data

6
Servings
45min
Prep
45min
Total

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    c.Hy-Vee skim milk
    c.Hy-Vee vegetable oil
    1Hy-Vee large egg
    c.chopped green onions
    ½ c.minced fresh seeded jalapeno peppers (about 3 peppers)
    1 c.shredded Monterey Jack cheese
    1(15 oz) pkg Krusteaz Natural Honey Cornbread & Muffin Mix
    6(6 oz each) boneless chicken breasts
    Fiesta Juan's Very Berry Chipotle Sauce, for garnish
    Fresh cilantro, chopped, for garnish

    Directions

    1. Preheat oven to 400 degrees. Lightly spray 8-by-8-inch glass baking dish with non-stick cooking spray; set aside.
    2. In a medium bowl, combine milk, oil and egg. Add green onion, jalapeno peppers, cheese and cornbread mix, stirring until just moistened. Spread batter evenly into prepared baking dish. Bake 22 to 26 minutes or until light golden brown. Cool on wire rack.
    3. Reduce oven temperature to 325 degrees.
    4. Place one chicken breast in resealable plastic bag and pound with a meat pounder until of even thickness (approximately 1/4-inch thick); repeat for each chicken breast.
    5. Spoon approximately 1/2 cup cooked stuffing on flattened chicken breast and pat down with hands, leaving space around edges. Reserve remaining stuffing. Start rolling from short side making sure stuffing stays inside roll. Secure with toothpick. Repeat for each chicken breast. Place on shallow non-stick baking sheet. Bake for 30-35 minutes or until chicken reaches an internal temperature of 165 degrees. Remove from oven and let rest for 5 minutes.
    6. Drizzle chipotle sauce over each serving plate. Cut each breast in 1/2-inch slices to show pinwheel design; fan out on top of the sauce in the middle of the plate. Garnish with cilantro. Warm reserved cornbread mixture and serve with stuffed chicken breasts.

    Nutrition facts

    Servings

    630 Calories per serving

    Amounts Per Serving

    • Total Fat: 29g
    • Cholesterol: 125mg
    • Sodium: 760mg
    • Total Carbohydrates: 55g
    • Protein: 37g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 20%
    0%
    Iron 10%
    0%
    Calcium 25%

    Recipe Source:

    Hy-Vee Seasons Fall 2012.