Stuffed chicken is one of the only types of chicken I enjoy. This week, I decided to make a chipotle stuffing to roll inside of thin chicken. It’s a simple recipe that doesn’t take long to make, so it’s a perfect weeknight dinner. I love stuffed chicken, but I went for something spicy this week because, if I’m being honest, I was running out of ideas of what to stuff it with! I used one whole chipotle pepper for a nice kick; it wasn’t too spicy, but feel free to use one half of a pepper for something a little milder.
4 ounces cream cheese
1/3 cup chopped sweet onion
1/4 cup chopped bell pepper
1 small garlic clove
1/2 cup shredded cheddar
1/3 cup shredded mozzarella
Salt & pepper
4 slices thin chicken
Seasoned bread crumbs (seasoned with salt, chili powder, and paprika)
Add cream cheese to a medium bowl. In a small pan, heat onions, peppers, and garlic in olive oil for 3 minutes on medium-low to soften. Remove from heat and add onions, peppers, and garlic to cream cheese. Add cheddar and mozzarella, season with salt and pepper, and combine. Refrigerate stuffing for 20 minutes.
Preheat oven to 350. Coat chicken in breadcrumbs, then add stuffing and roll chicken. Place in a pan and bake for 45 minutes or until chicken and stuffing are 165 degrees.