Chicken Breast Stuffed with Cilantro, Monterey Jack and Provolone Cheeses

Chicken Breast Stuffed with Cilantro, Monterey Jack and Provolone Cheeses

prep time

minutes
cook time

minute
servings
4

Ingredients














Cooking Instructions

1

Lay butterflied chicken breasts open on work surface. Salt and pepper. Spread each with about 1/4 cup of cilantro leaves. Mix Monterey jack and provolone in small bowl. Divide among chicken breasts. Roll each in into a cylinder and tie with kitchen twine. Heat 2 tablespoons of olive oil in large nonstick skillet over high heat. Brown chicken. Reduce heat and cook through, turning as needed to cook. Keep warm and let rest 10 minutes.


2

Mix poblano, ricotta and 3 tablespoons of olive oil in small bowl. Season with salt and pepper. Transfer to small sauce pot and warm slightly over low heat. Keep warm; set aside.


3

Toss radishes, tomatoes, jicama and remaining cilantro in small bowl. Add lime juice and remaining 1/4 cup olive oil. Season with salt and pepper.


4

Spoon a large oval of ricotta mixture in center of 4 plates. Remove string and cut each chicken breast into 1/2 to 3/4-inch wide slices. Shingle slices over ricotta. Top slices with radish-jicama salad. Sprinkle queso fresco over each plate. Serve immediately.


Ingredients














Cooking Instructions

1

Lay butterflied chicken breasts open on work surface. Salt and pepper. Spread each with about 1/4 cup of cilantro leaves. Mix Monterey jack and provolone in small bowl. Divide among chicken breasts. Roll each in into a cylinder and tie with kitchen twine. Heat 2 tablespoons of olive oil in large nonstick skillet over high heat. Brown chicken. Reduce heat and cook through, turning as needed to cook. Keep warm and let rest 10 minutes.


2

Mix poblano, ricotta and 3 tablespoons of olive oil in small bowl. Season with salt and pepper. Transfer to small sauce pot and warm slightly over low heat. Keep warm; set aside.


3

Toss radishes, tomatoes, jicama and remaining cilantro in small bowl. Add lime juice and remaining 1/4 cup olive oil. Season with salt and pepper.


4

Spoon a large oval of ricotta mixture in center of 4 plates. Remove string and cut each chicken breast into 1/2 to 3/4-inch wide slices. Shingle slices over ricotta. Top slices with radish-jicama salad. Sprinkle queso fresco over each plate. Serve immediately.


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