As published at https://www.halfbakedharvest.com/jalapeno-cheddar-stuffed-chicken/
INGREDIENTS:
- 1 large egg, beaten
- 1/4 cup all-purpose flour, or use gluten-free
- 3 ounces cream cheese, at room temperature
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 3 jalapeños, seeds removed (if desired,). 2 finely chopped, 1 sliced
- 1 clove garlic, grated
- 4 boneless skinless chicken breasts
- kosher salt and black pepper
- 2 tablespoons salted butter
- 2 tablespoons extra virgin olive oil
CREAMED CORN:
- 2 tablespoons extra virgin olive oil
- 4 ears corn, kernels removed from the cob
- 1/4 cup chopped green onions or chives
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons avocado oil mayo
- 3/4 cup crumbled cotija or feta cheese
- 1/2 cup roughly chopped cilantro
- lime zest and juice
INSTRUCTIONS:
- Preheat the broiler. Place the egg and flour in separate shallow bowls.
- In a bowl, combine the cream cheese, 1/4 cup cheddar, 1/4 cup pepper jack, 2 finely chopped jalapeños, the garlic, and a pinch each of salt and pepper.
- Slice the chicken through the middle horizontally, being careful not to cut all the way through the chicken. Open the chicken and stuff with 1-2 tablespoons of the jalapeño cheese mix. Close the chicken, covering the filling.
- Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.
- Make the corn. Heat the olive oil in a large, oven-safe skillet. Add the corn, chives, chili powder, cayenne, and a pinch of salt. Cook until the corn is softened, about 5 minutes. Remove from the heat and spoon the corn into a serving bowl. Add the mayo, cheese, and cilantro.
- Cook the chicken. In the same skillet, melt together the butter and olive oil. Add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and cook until the chicken is cooked, 4 to 5 minutes.
- Remove from the heat, sprinkle the remaining cheeses over the chicken, then add the jalapeño slices on top. Broil 1-2 minutes, until the cheese is melted. Serve topped with corn, fresh cilantro and lime juice.
Available at the Oakmont Farmer’s Market 8/11:
-Corn, garlic available from Blueberry Hill
-Garlic, jalapeños available from Clifford Family Farm
-Flour available from Deer Creek Malthouse
-Chicken, eggs available from Lindenhof Farm