Spicy Stuffed Chicken Breasts
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients
chicken breast – 1 piece
ginger – a piece of about 1 cm
garlic – 3 cloves
seasoning for chicken – 1 tbsp
soy sauce – 2-3 tbsp
olives – 10-12 PCs
onion – 1 PC.
carrots – 1 PC.
mushrooms – 5 tbsp
chili pepper – .25 pod
Servings: 2 PCs.
Steps
1. Start the preparation with cutting the chicken breast into two fillets, but if you have a prepared two chicken loins, just cut them in one motion horizontally, dividing one into two fillets of the same thickness of the parts. Get four pieces of about the same size and thickness.
2. Fold the cut quarters of filet into a deep bowl for marinating: pour to them the soy sauce, add grated on a fine grater ginger together with the juice, that will ooze out when grinding, add garlic, your favorite seasoning for chicken and rings of chili peppers.
3. Mix the fillets in the marinade and leave to marinate the breast for about an hour.
4. For the filling, you need to brown a small onion in butter.
5. Add carrots to the softened in the pan onions, continue to sauté for another 2-3 minutes.
6. Cut any forest marinated mushrooms (in our case – marinated yellow boletus, you can use any other depending on your choice and availability – champignons, honey agarics, edible boletus, etc.). Cut them into slices or in halves, add to the pan, saute with carrots and onions, enriching the filling with mushroom flavour. After a couple of minutes, you can remove the pan from heat.
7. Start stuffing the breasts and spread one half of the fillet on the kitchen board (the rings of pepper can be left).
8. Spread the carrot with onion and forest mushrooms across the surface of the piece.
9. Put the whole olives between the mushrooms. Olives should be seedless, of course.
10. Put some more carrot mass on top of the olives and cover the entire structure with the other half of the fillet. It is advisable to find the right cut off the half so the chicken breast will look more complete.
11. Band or wind around with a cooking string.
12. Place on a piece of foil and wrap the package.
13. Make the same actions with the remaining fillet pieces.
14. Bake for 40 minutes in foil at 200 C/400F degrees, and then 10-12 minutes in the upper grill, with an open top. Spicy stuffed chicken breasts are ready! Do not forget to remove the cooking string from the chilled chicken before serving filet – it is perfectly kept and can be beautifully cut into slices.
From niftyrecipe.com