Breasts on Fire!

Fresh roasted cob corn mixed with roasted Hatch Chile peppers and pepper jack cheese. Slow roasted and braised with a creamy garlic/chipotle sauce.
Photo by Trent G.

PREP TIME

50

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

PREP TIME

50

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

Ingredients

  • 6-8

    boneless, skinless chicken breasts

  • 4

    stalks corn on the cob

  • 2

    medium or hot Hatch chile peppers

  • 2

    Cups grated pepper jack cheese

  • 1

    Cup chicken stock

  • 1/2

    Cup heavy cream

  • 1

    Tbs minced garlic

  • 1

    Tbs EVOO

  • 1/4-1/2

    Tsp ground chipotle

  • 1

    Tsp cornstarch mixed in 4 Tbs water, if needed for thickening

  • Pinch of salt

Directions

Since we are dealing with raw chicken, please either use gloves or new utensils when preparing this dish to avoid cross contamination. Remove hair from corn but leave husks intact. Soak the cobs in water for approximately 30 minutes. Heat a grill to 350 and roast chiles turning frequently until the skins bubble and crack. Remove stems and peel skins. Clean seeds and veins and coarsely chop peppers. About 15 minutes. With grill on, place ears of corn on grill and turn every 2-3 minutes until slight burn marks appear on corn-about 20 minutes total. After the corn is roasted, remove kernels from cob and mix with the peppers. Set oven to 375 With a sharp knife, butter fly each breast from the thinnest side to the thickest, being careful to not slice in half. This need to be like stuffing a taco. Using 1/4 Cup measure, place corn.chile mixture inside chicken and top with pepper jack cheese. Repeat until all breasts are filled. Using either toothpicks or twine, sew the breasts up and place in a non-greased roasting pan. Place in middle rack in oven and bake for 60 minutes or until a thermometer registers 170 F internal temp. While the breasts are cooking, in a small sauce pan add EVOO to a medium heat. When oil is hot, add minced garlic and stir to coat and lightly toast, about 3 minutes. Add the chicken stock and cream. Bring to a boil and then add the chipotle and salt. Incorporate well, then let simmer 5 minutes covered. If desired, add cornstarch mixture to reach desired consistency. When breasts have reached 170 F, remove from oven and let rest 5 minutes. Remove from roasting pan to a plate and remove sutures. Drizzle or pour cream sauce over chicken.

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