Hatchet Chile Stuffed Chicken Recipe

Name: Hatchet Chile Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chopped onion; 2 minced garlic cloves; 1 tablespoon olive oil; 1/2 teaspoon salt; 3/4 cup chopped green hatch chile; 1 teaspoon cumin; 1 teaspoon oregano; 2 chicken breasts, pounded thin; 1 cup grated cheddar cheese; 1/4 cup cornmeal; 1/4 cup sour cream

Servings: persons

1 chopped onion
2 minced garlic cloves
1 tablespoon olive oil
1/2 teaspoon salt
3/4 cup chopped green hatch chile
1 teaspoon cumin
1 teaspoon oregano
2 chicken breasts, pounded thin
1 cup grated cheddar cheese
1/4 cup cornmeal
1/4 cup sour cream

1
Saute the onion and garlic in olive oil until soft.
2
Add salt, chiles, cumin and oregano to onions and garlic.
3
On each chicken breast, place 1/4 of the chile mixture and 1/4 cup cheese. Roll up and secure with toothpicks. Roll the chicken breasts in the corn meal.
4
Bake at 375 for 45-55 minutes. Towards the end of cooking --
5
Combine remaining peppers, cheese, and sour cream. Cook over low heat until the cheese melts and the sauce is smooth.
6
When chicken is done, remove from oven and let rest 5 minutes before serving. Serve with the chile cheese sauce poured over the breasts.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 chopped onion, 2 minced garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and more.

Yes, Hatchet Chile Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hatchet Chile Stuffed Chicken

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