Pepper Jack Chicken with Roasted Red Pepper Sauce

"This is from our local Fire Department. It looks complicated but is really very easy."
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
4
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ingredients

  • Pepper Jack Chicken

  • 4 chicken breasts
  • 8 slices bacon, diced
  • 1 poblano pepper, julienned
  • 4 slices monterey jack pepper cheese
  • 2 cups flour, seasoned with
  • salt and pepper
  • 4 eggs, well beaten
  • 3 cups corn chips, finely crushed or pulsed in food processor
  • Roasted Red Pepper Sauce

  • 4 roasted red peppers
  • 12 red onion, cut in 1 inch dice
  • 1 cup chicken stock
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directions

  • Pepper Jack Chicken: Pound chicken as thin as possible without tearing.
  • Saute bacon, adding poblano pepper and onion.
  • Cook until bacon is done and poblano pepper and onion are softened.
  • Place 1 slice of cheese on each piece of chicken.
  • Top with some of the bacon/veggie mixture.
  • Fold in sides of chicken, then roll up.
  • Use a toothpick to hold bundle together, if desired.
  • Bread each roll by first rolling in flour, then eggs, then corn chips.
  • Place on cookie sheet.
  • Spray or brush the top of each bundle with butter or margarine.
  • Bake at 350 degrees for 30 minutes.
  • Serve with roasted red pepper sauce.
  • Roasted Red Pepper Sauce: To roast peppers, blacken on all sides over a gas flame or a hot barbeque fire or under the broiler.
  • When all sides are black, place in a paper sack and seal.
  • After 15 minutes, remove peppers from bag and rinse under cold water.
  • Peel should come right off.
  • Remove seeds.
  • Cut into 1 inch squares.
  • Saute peppers and onions in a skillet until onions are soft.
  • Season with salt and pepper.
  • Place in blender with 1/4 cup of stock, and puree.
  • Add remaining stock, 1/4 cup at a time.
  • Blend until smooth.

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Reviews

  1. While this recipe looks complicated it is really rather easy, and produces chicken that is highly flavorful. I did use reduced fat cheese, turkey bacon and egg substitute with good success. The pepper sauce is delicious and a perfect compliment to the chicken. Thank you Riffraff for sharing the recipe.
     
  2. This was fairly quick to make, fairly easy to make, was attracive to present and tasted great. I particularly liked using the corn chips as the breading. I didn't overly grind them up because having the larger pieces of corn chip to bite into was nice.
     
  3. All I can say is WOW!!!!! So many sophisticated flavors going on. I can't wait to make it again. Thanks!
     
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RECIPE SUBMITTED BY

I'm an adventurous foodie. Cooking is how I express myself.
 
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