I have been crazy busy. To earn a little extra money for adoption expenses, I will be doing a boutique at the end of this month with my friend Jody. I will be spending all my extra time the next couple of weeks making hair bows and other cutesies. Forgive me if my posts are few and far between. When I get busy, I don’t have time to try new recipes. We might be eating lots of sandwiches this month. Luckily I do have a few recipes saved up that I can share. 🙂
When I was up in Logan last week, I stopped at the cheese factory. They had pepper jack cheese for $1 a pound, so I stocked up. Then I came home and started looking for recipes I could use it in. I found a few that looked promising, but I ended up combining a few ideas and coming up with my own recipe– Pepper Jack Cheese Stuffed Chicken. We were all thrilled with the results. The chicken was nice and moist, and the topping was really yummy. I was afraid the cheese might be too spicy for my youngest son, but he gobbled it right up. I will definitely be making this again!!
Pepper Jack Cheese Stuffed Chicken
6 boneless skinless chicken breasts
6 oz Pepper Jack cheese, cut into 1/2 x 2″ strips
1/2 cup dry bread crumbs
1/4 cup Parmesan cheese
1 tsp chili powder
1/4 tsp salt
1/2 tsp cumin
1/2 cup flour
1/4 cup butter, melted
Flatten chicken to 1/8″ thick. Place a cheese stick in the middle and wrap up. Tuck ends in and secure with toothpick. Combine bread crumbs, Parmesan, chili powder, salt, and cumin in a small shallow bowl. Place butter in another bowl, and flour in a third bowl. Roll chicken in flour, then dip in butter and roll in crumb mixture. Place in a well greased 9×13″ pan. Bake uncovered at 400° for about 25 minutes or till juice runs clear. Pull out toothpicks before serving.
-I lined my pan with foil for easier cleanup.
-Some of the cheese will leak out. I just scooped it up and served it with the chicken. No big deal.