Chicken Nacho Stuffed

By timbrehse

Ingredients

• 1 small jalapeno, seeded and minced
• 1/4 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 ounce grated cheddar cheese
• 2 ounces grated Monterey jack cheese
• 1/3 cup sour cream
• 1 green onion, thinly sliced
• 2 tablespoons chopped fresh cilantro
• Salt and freshly ground black pepper
• 4 boneless, skinless chicken breast halves
• 1/4 cup all-purpose flour
• 2 large eggs
• 4 cups crushed tortilla chips
• 2 tablespoons grapeseed oil

Details

Servings 4
Adapted from heat.com

Preparation

Step 1

Preheat the oven to 350°F.

In a medium bowl combine the jalapeno, chili powder, cumin, cheddar cheese, Monterey jack cheese, sour cream, green onion, and cilantro.
Season to taste with salt and pepper.
(Make 1 day ahead, store covered in the fridge.)

Cut a 1-inch wide slit into the thick end of each chicken breast and carefully cut down to the center of the breast to form a pocket.
Fill each pocket with the cheese mixture. Press to seal shut.

Dredge the chicken lightly with the flour.
Coat the chicken with the egg.
Dredge the chicken in the crushed tortilla chips
Let stand on a rack for 10-15mins to set coating

Heat the oil in a large oven-safe skillet pan over medium-high heat.
Place the chicken in the pan and fry until golden brown on one side, about 4 minutes.
Turn the chicken over and place in the oven.
Bake for 12 minutes, or until cooked through and 165°F internal temperature.
Let rest for 5 minutes before serving.