Chicken Santa Fe
Recipe: Stuffed Chicken Santa Fe
Rating: TASTE SENSATION!
Difficulty: It can be rather hard to steady the knife while butterflying the chicken, but other than that this is basic stuff.
Ingredients:
2 large chicken breasts, butterflied
1 handfull of blended shredded mexican cheeses.
1 handfull of corn
1 handfull of sliced spring onions
1 handfull of sliced mixed bell peppers (I prefer red yellow and green)
1 handfull of sliced red onion
chili powder to taste
ground tortilla chips of your favorite colors, I prefer white and red.
Toothpicks
Method: To butterfly chicken breast lay it down flat. set one hand on the top firmly. Each chicken breast should look like a capital letter D when you start out because there will be a straight side and a curved side. Set your knife on the straight side about halfway up the chicken (IE if the chicken rises an inch above your cutting board you'd have your knife about half an inch up) and begin cutting into the chicken. You don't want to cut it fully in half, just get it to the point that you can spread it open but it's still connected. When you're done you should have what looks like a butterfly: [)(] kind of like that. Alternatively you can buy pre-butterflied chicken.
Now lay it down like that and mix together all of your veggies. Put as much as you can fit onto one side of the chicken and then fold it over so it looks like a very lumpy letter D again. Now secure it with toothpicks or a skewer so it dosnt all fall out. You need to be very gentle with your chicken now to prevent the leakage of the stuffing. Now in a food processer grind up some tortilla chips and lay the mixture on a cutting board. Get the chicken wet using water, egg, or milk. Now coat it in the tortilla mixture and sprinkle with chili powder. Roast the chicken at 350 for 40 minutes to 1 hour, flipping it over gently halfway through.
Comments: I served this at the restaurant I work at a few times and its a very warm and flavorful meal. I reccomend serving it with rice and green beans and a side of salsa.
