Pollo ripieno in stile jalapeño popper

Ingredienti

• 4 Inglewood chicken breast (approx. 250g each)
• 1 tbsp olive oil
• 4 jalapenos (diced finely)
• 1 spring onions (diced finely)
• 50 g cream cheese
• 1 clove garlic (crushed)
• 50 g cheddar cheese (grated)
• 10 g coriander (chopped finely)
• salt & pepper
• 1 ear sweetcorn (kernals remove (frozen works too))
• 80 g sweet potato (diced)
• 1/2 red onion (diced)
• 1 red capsicum (diced)
• salt & pepper
• 1 tbsp olive oil

Preparazione

1. 1

   Mix all the stuffing mix together and place leave in the fridge to cool

2. 2

   Slice a pocket into the chicken breast – being careful not to cut all the way through

3. 3

   Place a heaped tbsp of the stuffing mix into the breast and fold it over creating a seal

4. 4

   Use toothpicks to keep the seal closed

5. 5

   Season the chicken and sear on frying pan for 1-2 minutes to brown the top

6. 6

   Place in an oven @ 220c and cook for 20 minutes – times will differ depending upon the size of your breasts

7. 7

   With 2 minutes to go on the chicken heat a frying pan with 1 tbsp oil and fry the vegetables for the hash. Remove chicken from oven, allow to rest for a couple minutes while you cook the vegetables.

8. 8

   Remove toothpicks and serve whole or slice at an angle, being gentle not to push down on the breast so you don’t lose the filling