FIRE ROASTED CHICKEN BREAST STUFFED WITH CHORIZO SAUSAGE AND TOPPED WITH JALAPEÑO PEPPER SAUCE

Stuffing

Ingredients Weight Measure
Olive oil 1/4 cup
Onions, diced 1 cup
Poblano peppers, diced 1/4 cup
Chorizo sausage 2/3 cup
Garlic, minced 2 Tbsp.
Roast corn 1 cup
Salt to taste
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Chicken broth 2 cups
Corn flour tortillas, diced 1-1/2 cups

Chicken Breast

Ingredients Weight Measure
Chicken breasts, skinless, boneless 2-1/2 lbs.
Salt to taste
Pepper to taste
Garlic, granulated 2 cups
TABASCO® brand Green Jalapeño Pepper Sauce 3 oz.

Method

  1. For Stuffing, in medium saucepan, heat olive oil; add onions, peppers, chorizo sausage and garlic. Sauté for 2 to 3 minutes.
  2. Add remaining ingredients except for diced corn flour tortillas. Allow to come to a boil.
  3. Add diced corn flour tortillas. Mix well and keep stirring until pasty, almost like a biscuit dough. Allow to cool for handling.
  4. For Chicken Breast, fillet chicken breast with skin on and pound lightly. Season with salt, pepper and garlic on both sides. Place equal portions of the above filling on each breast. Fold and roll, leaving skin on top. Place onto greased pan and roast in 425°F oven for 20 to 25 minutes until center is 165°F. Take out from oven and rest. Serve with 3 oz. Jalapeño Pepper Sauce.
  5. For Jalapeño Pepper Sauce, heat oil in saucepan and add onion and garlic. Allow to sauté for 2 to 3 minutes. Add remaining ingredients except corn flour. Allow to reduce by 1/3 the amount. Add corn flour slowly, whipping while adding flour. Lower heat and simmer for 2 minutes; strain well. Reserve warm for service.

Yield: 5 servings