Happy Cinco De Mayo! We love Mexican food so for us it is just another excuse to have a wonderful Mexican dinner. And maybe a margarita or three.
I had forgotten it was Cindo de Mayo and had taken chicken breasts out for tonight's dinner. I had to decide what I was going to do with them. We didn't really want fajitas so I checked out what was in the refrigerator and pantry. One of our favorite easy dinners are chicken and bacon quesadillas. I wanted something a bit more festive.
What if we stuff the chicken instead of the tortillas? It sounded like a good idea and it turned out to be a great idea.
Chicken breasts, butterflied and slightly pounded
sprinkle with adobo and taco seasoning
2 Tablespoons cream cheese
1 cup grated cheese (I used mexican blend)
1/4 cup bacon bits
4 oz can of green chilis, drained
Mix the filling ingredients and stuff the breasts.
In an oven proof skillet, add 2 tablespoons olive oil. Lightly brown both sides of the chicken breasts. Place the pan in a preheated 400 degree oven and bake 10-15 minutes or until done.
Spoon a couple of tablespoons of salsa verde on the plate and place a breast in the sauce. Serve with tortillas, avocados, and rice. And margaritas. Never forget the margaritas.