Shelly's Recipe

SOUTHWESTERN CHICIKEN BUNDLES

Category: Chicken

6 boneless, skinless chicken breasts, pounded thin
1/4 cup chopped sun-dried tomatoes (can reconstitute sun-dried tomatoes in water or use drained sun-dried tomatoes in oil)
1/4 cup chopped hatch or green chiles (canned)
1/4 cup sliced almonds, toasted
1/4 cup shredded Monterey Jack cheese
1/4 cup cream cheese

For the Stuffing: Combine sun-dried tomatoes, chopped chiles, almonds, Monterey Jack and cream cheeses; set aside.

For the chipotle cream sauce: Saute mushrooms in 2 tbsp olive oil in a medium skillet until browned. Add 1 or 2 chopped chipotles in adobo sauce. Add heavy cream; heat cream sauce for 5 minutes until thickened, taking care not to boil; if you are preparing this in advance, let sauce cool, then place in refrigerator until the final assembly.

Prepare the chicken bundles: Place a spoonful of the stuffing in the middle of each breast and then fold over the edges to make a little bundle. You might need to moisten the chicken with water to help seal the bundles. Roll each chicken bundle in flour, then in the egg, and then in the breadcrumbs. Heat 2 to 3 tablespoons oil in a medium-sized skillet over medium heat; brown chicken bundles until golden on each side, adding more oil as needed.

Once browned, remove to paper towels and drain. Place on a non-stick baking tray or tray lined with parchment paper. At this point, you can cover and refrigerate both the chicken and the cooled chipotle in adobo cream sauce.

Prepare final assembly: When ready to serve, uncover the chicken and bake in a preheated 375 degree oven for 10 -15 minutes. Heat reserved chipotle in adobo cream sauce until warm, and pour over baked chicken bundles on serving platter; serve immediately. Add chopped fresh cilantro for garnish. Servings: 6

NOTES: The chopped chipotles in adobo sauce are very spicy, so you might want to use just one.

This is wonderful dish to prepare ahead of time. You prepare the stuffing and chipotle in adobo cream sauce, then assemble the finished dish and heat 10-15 minutes before serving. I serve it with cilantro rice and a tossed salad: prepare the rice according to directions and add 1/2 cup chopped fresh cilantro to the rice 5 minutes before it is fully steamed and cooked. I often place the chicken bundles in the middle of a large platter and surround with the cilantro rice. The presentation is impressive and beautiful!