Chipotle Slathered and Stuffed Chicken Breasts with Planed Root Veg

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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4 chicken breasts
Pepper jack cheese
1/2 cup cooked bacon crumbles
1/4 cup chopped green onion
1 chopped chipotle chile or 2 Tbsp pureed chipotle chiles
Russet potatoes
Sweet potatoes
Red onion
Olive oil
Fresh rosemary
Salt and pepper


Soak your plank.

Take four chicken breasts and cut horizontal pockets in each. Stuff the pockets with a couple slices of pepper jack cheese. Make a mixture of 1 cup of mayo, 1/2 cup cooked bacon crumbles, 1/4 cup chopped green onion and 1 chopped chipotle chili or about 2 tablespoons of pureed chipotle chilies.

Drop your chicken breasts on the plank and cover with the slather.

Grill your planked breasts over indirect heat for about 30 minutes. Along with a simple meal comes a simple side: planked veg. Cut up and quarter russet and sweet potatoes, parsnip, red onion and garlic.

Parboil your veg and then toss with olive oil, some freshly chopped rosemary and season with salt and pepper. Place the veg on one of your soaked planks and grill along with the chicken for about 30 minute, or until the parsnips can be easily pierced. Not only do you have an easy weeknight meal, the planks work great for serving and most importantly you survived a run-in with those despicable chicken breasts. A satisfyingly good time.

Serves 4.