Chorizo and chicken always work well together, with the spicy chorizo adding a generous layer of flavor to the mild white-meat chicken. To make this combination even better, we added creamy Monterey Jack cheese and finely minced poblano peppers.
Many people think making chicken bundles like these is difficult, but once you learn the method, these are super easy to prepare. Here are a few hints: By slicing the chicken breasts horizontally, but not all of the way through, you can open the chicken up like a book, lay it flat, then pound the chicken until it is as thin as you'd like. Second, instead of using toothpicks to secure the bundles, I use metal turkey lacers. You can buy 6 or 8 of these at the grocery for about $2 and they work great for meals like this one. (Toothpicks always scare me. I really don't want a piece of wood in someone's dinner! lol) Last tip, Be sure to place the bundles seam side down and try to tuck the end pieces in under the bundle. This will keep the cheese and other ingredients inside of the bundle as much as possible.
For the sauce we prepared a homemade enchilada sauce, but if you're in a hurry, you could also use a can of premade sauce. The sauce was served on the side so the chicken can be dipped, or it can be spooned over the chicken before serving. Serve with Green Chili Cornbread and Enjoy!!
4 large Boneless and Skinless Chicken Breasts
1 large Poblano Chili, finely minced
1/4 lb Bulk Chorizo Sausage, cooked and crumbled
4 oz Monterey Jack Cheese, cut into 4 thick slices
1/2 cup Bread Crumbs
1 tsp Chili Powder
1 tsp Kosher Salt
1 tsp Garlic Powder
1/2 tsp Cumin
1/2 tsp Ground Black Pepper
6 tb Butter, melted
Chopped Green Onions for Garnish
8 oz Tomato Sauce
1/2 tsp Cumin
1/4 tsp Chili Powder
1/2 tsp Kosher Salt
1/4 tsp Ground Black Pepper
Preheat oven to 400 degrees. Line a baking sheet with foil and set aside.
Combine the bread crumbs, chili powder, salt, garlic powder, cumin and pepper in a shallow dish and set aside.
Using a sharp knife, slice each chicken breast horizontally about 3/4 through. Open the chicken breast so you have a large fillet. Place a piece of waxed paper over the chicken and pound the meat until it is about 1/4-inch thick. Do this carefully so the meat does not pull apart. Set aside and prepare the other pieces of chicken.
Spread each piece of chicken with equal amounts of chopped poblano and chorizo, then top with a slice of Monterey Jack cheese. Roll up each bundle and secure with a toothpick or metal skewer.
Dip each bundle into the melted butter, then roll it in the bread crumb mixture, pressing firmly so the crumbs will adhere. Place the bundles seam-side down on the baking sheet and bake for 20 - 25 minutes or until golden and the chicken juices run clear.
Prepare the sauce while the chicken is cooking.
Combine the tomato sauce, cumin, chili powder, salt and pepper in a small skillet and heat to a low boil, then reduce heat to warm until ready to serve.
Remove chicken from the oven and let rest for 5 minutes. Slice each piece of chicken, place on a plate and spoon the sauce over the chicken or serve it on the side. Sprinkle with green onions for a garnish.