Monthly Recipes

Jalapeno Stuffed Chicken with Mexican Pepper and Corn Salad

June 2017
Category: Main Course  Gluten Free  

Serves 4


4 Chicken Breasts, butterflied
2 whole Jalapeno, cut in half and deseeded
4 thick slices Oaxaca Cheese (or pizza mozzarella)
1 tsp Garlic Powder
Salt and Pepper

1 Cucumber, diced
1 Red Pepper, diced
1 Yellow Pepper, diced
1/2 Red Onion, diced
2 whole Corn on the Cob
1 TB Avocado Oil, divided
1/2 tsp Chipotle Powder
2-3 TB Lime Juice
Salt and Pepper to taste
Cilantro to garnish

3 Roma Tomatoes, diced
1/2 small Sweet Yellow Onion, minced
2 cloves Garlic, minced
1/2 Jalapeno, minced (or to taste)
1-2 TB Lime Juice
1/4 Cup Cilantro, chopped (for garnish)
1 Avocado, diced (for garnish)
Salt and Pepper to taste

Preheat oven to 425. 

Butterfly chicken or create a pocket and stuff each with half a jalapeno filled with cheese. Season with garlic powder and salt and pepper. Heat skillet over medium high heat with oil and brown chicken 1-2 minutes on each side and then place in the oven to finish cooking for approximately 15-20 minutes.

Rub corn with oil and season with chipotle powder and salt. Roast with chicken on a baking tray for approximately 8-10 minutes, rotating occasionally until golden. Remove and set aside to cool. 

While your chicken in cooking dice your onions and add to baking tray with corn and a little more oil to gently roast for approximately 5 minutes stirring occasionally. Set aside to cool. 

Prepare your Salad

Combine all salad ingredients including onions and cut the corn off the cobb. Season with Salt and Pepper and adjust with more lime juice if needed. 

Prepare pico de gallo by combining all ingredients and set aside until needed. 

To plate. Slice chicken, garnish with pico and serve with the salad. Garnish with Cilantro and Avocado if desired. 

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