Seriously, Buzzfeed Tasty videos, I may have gotten a bit overzealous with them.
5 tablespoons canola oil
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 onion, diced
1 teaspoon kosher salt
1 teaspoon black pepper
4 oz cream cheese
1/2 cup cheddar cheese
1/2 cup pepper jack cheese
3 boneless skinless chicken breasts
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
Heat 2 tablespoons of canola oil in a pan over high heat. Cook the peppers, onion, salt and pepper until soft and slightly caramelized. Transfer to a bowl.
Mix in the cream cheese, cheddar, and pepper jack. Stir until evenly incorporated and set aside.
In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder. Evenly distribute the spices over the chicken.
Slice a pocket in the chicken horizontally. Fill the pocket with a spoonful of the veggie mixture. Press the edges of the chicken together to seal.
Heat the remaining canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
Serve with salsa, sour cream, and guacamole.
The veggie mixture is 100% delicious. I could eat it by itself with a spoon. And I did…
I bought a pound of chicken which was only 2 breasts so there was plenty of stuffing on the side.
I used low-sodium taco seasoning rather than the different chicken seasonings mentioned above. I already had it on hand so that was easier.
But so starting with the good, moved to neutral, now to the bad:
This was a HUGE reminder to read the comments on a recipe *before* attempting to make it. Cook a breast of chicken for 5 minutes on each side like that’s in any way going to be enough? I must have been crazy to think that wouldn’t result in severely uncooked chicken!
Several people in the comments suggested 5 minutes on each side to brown the outside and then cook covered for 20-30 minutes in the oven at 350*. Might be worth trying. Just cooking on the stove top took closer to 40 minutes, and resulted in very brown/burnt outsides and the insides were fine. Plus I kept switching every 5 minutes to try to prevent the burning outside and lost too much of the stuffing in the process.
So stuffed chicken itself this time was fine. I’d like to try again with the suggested change to cooking the chicken. I would probably make the cheese peppers and onion on their own as a side because seriously, yum.