Green Chile Goat Cheese-Stuffed Chicken Breasts with Spicy Cornmeal Pecan Crust

Yields 4

Oil for baking dish (canola or olive oil)

4 large boneless skinless chicken breast halves

1 log (10-ounce) goat cheese, softened

2-3 Cubanelle chiles, seeded and sliced

3 cloves garlic, minced

1/4 cup chopped cilantro plus more for garnish

salt and freshly ground black pepper, to taste

1 cup ground pecans (about)

1/4 cup yellow cornmeal

1 teaspoon chili powder

1/2 teaspoon ground red pepper (or cayenne)

salt and freshly ground black pepper, to taste

non-stick cooking spray

Preheat oven to 375 degrees. Lightly brush a baking dish with oil. Set aside.

Cut horizontally through the center of each chicken breast, creating a pocket, being careful not to cut all the way through at any point. Set aside.

Combine goat cheese, diced green chiles, garlic, cilantro and salt and black pepper to taste in a small bowl.

Place equal amounts of the filling on each chicken breast, fold over and secure with toothpicks.

Combine ground pecans, cornmeal, chili powder, red pepper and salt and black pepper, to taste in a bowl or shallow dish such as a pie plate.

Dredge the chicken breasts in the pecan mixture and place in the baking dish. Spray each chicken breast half with cooking spray.

Bake 25-30 minutes or until cooked through to 165 degrees. Remove toothpicks prior to serving. Garnish with additional chopped fresh cilantro.

Cuisine: Southwestern / Mexican | Recipe Type: Poultry
Notes

MAKE AHEAD: Prepare to the point of baking and refrigerate up to 24 hours. Bake per directions.

Adapted slightly from a recipe by Carol Borchardt, from fromachefskitchen.com