Catalina Chile Chicken Recipe
Two boneless, skinless chicken breasts stuffed with Hatch green chiles, pepperjack cheese, tomato, avocado and salsa butter
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Chicken
Preheat your oven to 375°F (190°C). Take the boneless chicken breasts and place them on a cutting board. Using a sharp knife, make a pocket in each chicken breast by cutting horizontally without cutting all the way through.
Stuff the Chicken
In a bowl, combine the diced Hatch green chiles, shredded pepperjack cheese, diced tomato, and diced avocado. Season the mixture with salt and black pepper. Stuff each chicken breast pocket with the mixture.
Prepare Salsa Butter
In a small bowl, mix the salsa with the softened butter until well combined. You can adjust the amount of salsa to taste.
Bake the Chicken
Place the stuffed chicken breasts in a greased baking dish. Spread the salsa butter mixture over the top of the chicken breasts. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Serve
Remove from the oven and let the chicken rest for a few minutes before slicing. Serve warm and enjoy your Catalina Chile Chicken!