Stuffed Mexican Chicken Medallions

Name: Stuffed Mexican Chicken Medallions
Prep time: 1 h 20 min
Cook time: 30 min
Total time: 1 h 50 min
Yield: 8 serving(s)
Ingredients: 2 poblano peppers, quartered and seeded, cut smaller if desired; 8 boneless skinless chicken breast halves, pounded to a 1/4-inch thickness; salt & freshly ground black pepper, to taste; 1 (5 -6 ounce) bag Baby Spinach, stems removed; 2 cups shredded monterey jack cheese; 1/2 cup sun-dried tomato packed in oil, drained and julienned; 1/2 cup flour; 2 tablespoons olive oil

Submitted by ninja

"Enjoy a south-of-the-border entree that's not your every day burrito! These pan-seared chicken medallions are stuffed with spinach, tomatoes, chiles and cheese, then baked and served over a creamy chipotle dipping sauce, "Recipe #318319". Prep time includes 1 hour chill time for the chicken. From St. Louis chef Coby Arzola."

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Ready In:: 1hr 50mins
Ingredients:: 8
Serves:: 8

ingredients

2 poblano peppers, quartered and seeded, cut smaller if desired
8 boneless skinless chicken breast halves, pounded to a 1/4-inch thickness
salt & freshly ground black pepper, to taste
1 (5 -6 ounce) bag Baby Spinach, stems removed
2 cups shredded monterey jack cheese
¹⁄₂ cup sun-dried tomato packed in oil, drained and julienned
¹⁄₂ cup flour
2 tablespoons olive oil

directions

Place poblano peppers, skin-side up, on foil-lined baking sheet; broil until skin is black and blistered. Fold foil around peppers and let steam at room temperature until skin has softened, about 5 minutes. Discard blackened skin.
Season chicken with salt and pepper. Place single layer of spinach (about 12 leaves) in center of each breast. Top with 1/4 cup cheese, 1 tablespoon sun-dried tomatoes and 1 roasted pepper quarter.
Roll up chicken to enclose filling. Wrap each chicken roll tightly in plastic wrap, twisting ends to secure. Chill for at least 1 hour.
Remove plastic wrap from chicken and secure rolls with toothpicks. Place flour on sheet of waxed paper. Dip chicken in flour, shaking off excess.
In a large skillet, heat olive oil over medium-high heat. Place chicken in skillet seam-side down and cook until golden brown on all sides, about 2 minutes per side.
Place chicken on foil-lined jellyroll pan and bake in a 400 degree oven about 15 minutes, or until temperature reaches 165 degrees. Cover and let stand 5 minutes, remove toothpicks, then slice into medallions. Serve over Creamy Chipotle Sauce.

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Reviews

These are so, so good. I have made them for two different dinner parties with great results both times. The Creamy Chipotle Sauce is a must to put this dish over the top. Yum, yum, yummy!

LauraBlueEyes

RECIPE SUBMITTED BY

ninja

St. Louis, Missouri

I'm a transplant from Alabama now living in a St. Louis, MO suburb. After many years as a senior consultant, I had to have major surgery with a long recovery period, which is when I found your site. What a thrill!! I spent many years collecting cook books before losing them all (including my Mom's recipes) in a house fire. I still collect books when I can, but more often I frequent 'Zaar and get the best recipes! I rate the recipes I really love, which is why most of my ratings are high. So far I haven't encountered a recipe I didn't like where I didn't change something in the original, and I don't think it fair to give a low rating under those circumstances. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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