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Stuffed Mexican Chicken Medallions

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“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, "Creamy Chipotle Sauce". Prep time includes 1 hour chill time for the chicken. From St. Louis chef Coby Arzola.”
1hr 50mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Roll up chicken to enclose filling. Wrap each chicken roll tightly in plastic wrap, twisting ends to secure. Chill for at least 1 hour.
  4. Remove plastic wrap from chicken and secure rolls with toothpicks. Place flour on sheet of waxed paper. Dip chicken in flour, shaking off excess.
  5. 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.
  6. 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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