Okay, don't ask why the picture is "greenish!" It was taken with hubby's cell phone and when I worked with it in Adobe, it looked much better! and it tasted better than it looks here with the slight green tinge. Ugh!
Having a chicken breast in the fridge, some great Mexican cheddar cheese, and some ripe tomatoes, I figured how could you go wrong...
Spicy Stuffed Southwestern Chicken Breasts
2 skinless, boneless chicken breasts
Approximate 1/4 cup all-purpose flour
1/2-1 teaspoon paprika
salt and pepper to taste
2 strips bacon
1/2 cup chopped onion
3-4 Tablespoons chopped parsley
1/3 cup shredded cheddar pepper cheese (we got ours from Costco)
1/2 cup shredded cheddar pepper cheese
1/2 large tomato, chopped
2 Tablespoons chopped parsley
1: Preheat oven to 400 degrees.
2: Fry bacon until crisp, reserving drippings in pan. Set bacon aside to cool. Crumble.
3: Coat a small skillet with olive oil and sauté chopped onion until tender and translucent. Set aside to cool.
4 Shred cheese for stuffing ingredients and mix with chopped parsley and cooled chopped cooked onion.
5: Cut a pocket into chicken breasts. Fill each breast with stuffing ingredients. Secure pockets with picks.
6: Season chicken with salt and pepper. Mix flour and paprika. Dredge chicken breasts in flour mixture, being careful to keep stuffing ingredients intact.
7: Brown chicken breasts in bacon grease until browned.
8: Transfer chicken to a oven-proof baking dish and bake in a 400 degree oven for approximately 20 minutes or until cooked through.
9: Once the chicken is done, immediately top with cheese and let melt. Plate chicken and top each with chopped tomato, chopped parsley and crumbed bacon.
If you can't find cheddar pepper cheese, use sharp cheddar and chopped green chilies. If you have a gas grill, heat it up to 400 degrees and grill chicken in a closed grill until done.