2 large chicken breasts, sliced horizontally into two long/wide pieces (making 4 pieces)
4 oz cream cheese, room temp
3 oz cheddar (or Mexican cheese blend, or your choice)
2 Tbsp chopped green onions (1 full onion whites and greens)
1 large jalapeno, chopped finely (or two smaller)
4 oz spinach, gently wilted and chopped finely
2 tsp minced garlic (gently sauteed in a little olive oil to reduce bite)
1 tsp zest of lime (optional)
1/2 cup breadcrumbs (Italian whole wheat or whatever you have)
1 lime, juiced
1 Tbsp olive oil (plus some for cooking)
salt and pepper
toothpicks
- Preheat oven to 450. Lightly oil (spray or brush), or line with parchment paper, and set aside.
- Put chicken halves between two pieces of cling wrap, pound to even thickness
- In a bowl, combine all ingredients up to and including lime zest.
- Season chicken with salt and pepper, spread 1/4 of the mixture on each, with about an inch left uncovered at each end. Roll up firmly and seal with two toothpicks each.
- Prepare a bowl of breadcrumbs, and a second bowl of lemon juice and olive oil, seasoned with a little salt.
- Dip chicken in olive/lime/salt mixture, then breadcrumbs, then place on prepared baking sheet.
- Bake 25 minutes, serve immediately.
Serve over cilantro lime rice (or on the side of Fiesta Rice). Drizzle with avocado crema (below), garnish with cilantro leaves.
1 medium avocado 1/2 cup sour cream or Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 Tbsp cilantro, minced (optional)
Post a Comment