Saturday, January 3, 2009

Green Chili and Cream Cheese stuffed Chicken

Well school is becoming a reality once again! Another semester begins for me on Monday and I am actually a little excited! It means that I am that much closer to being done! Plus I have some awesome professors this semester and am looking forward to almost all of my classes! We were able to have one last hurrah over new years by heading to East Zion and spending some time enjoying the snow! . . . and their was PLENTY of it! The balcony around the cabin had snow all the way up to the railings and when I hopped over the railing to jump on a snowmobile with my brother I had snow up to my armpits!!! I wish that I had taken more pictures!!! It was gorgeous!!! We had a blast! (Always do!) We saw lots of wildlife and it seemed like wild turkeys were every 2 inches!!! If you have never been to Zion National Park and the surrounding area it is beyond worth it!  LOVED IT! With the cold weather blowing over us again and the smell of snow, waiting to fall in the air I felt like pepping up our lunch today with something a little spicy! So I stuffed chicken breasts with two fave's . . . . cream cheese and chili's! It was awesome but next time I am going to pound out the chicken breasts and roll them up rather than slit and stuff them. I think I will also use either crushed corn flakes or crushed tortilla chips to roll them in next time . . . but they were still awesome!

Green Chili and Cream Cheese stuffed Chicken
Recipe by: Emily

4-5 boneless, skinless, Chicken Breasts
8 oz Cream Cheese, softened
1 or 2 cans green chilies, whole or diced
1 small onion
2 Tbsp Butter
1 1/2-2 cups bread crumbs or crushed tortilla chips

1. Dice onion and cook in a sauce pan over medium high heat until softened and lightly browned. Add onion to cream cheese mixture in a bowl and mix with a pinch of salt and 1/2 teaspoon pepper. (if using diced chili's add to cream cheese)
2. Butterfly chicken breasts and spread with cream cheese mixture. Top with seeded and skinned chilis and roll up or fold chicken breasts in half. Roll chicken breast in melted butter and then bread crumbs OR roll in bread crumbs and then pour melted butter over the top.
3. Bake in a 375 degree preheated oven for 25-30 minutes or until chicken is cooked through. Enjoy!


Deb said...

Wow, those look scrumptious! I love chicken and chili's together so I will definitely be making this one! Good luck on Monday!

Kaitlin said...

this looks awesome!

Kristen said...

Yummy. I have cream cheese and chilis I will have to try this out.

Michelle said...

Oh my God, Emily I think I can smell this! I will definitely try this one. I love cream cheese too. :)

EAT! said...

Delicious looking chicken!! I love the combo of cream cheese and chilis. An added bonus is that it cooks in the oven with no frying! Thanks for posting the recipe.

Anonymous said...

This looks excellent!

Kandice said...

Oh goodness....YUM. Love the blog!

Anonymous said...

Oh my gosh! I made this chicken a couple years ago when I was pregnant and was craving cream cheese and green chilies! The only thing differant I do is add bacon to the cream cheese/chilie mix. Its so good! Great minds think alike!

sketigal said...

Hey there, I've been going all over the internet looking for a good recipe for a cream cheese stuffed chicken. I'm trying to recreate a meal I had at a restaurant a few years ago. This is the closest I'm finding, which is so helpful!! I can't wait to make mine!! Thank you! (And I've been going through some of your other recipes and they look delicious! I might be adding your blog to my list so I don't lose it!)