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Cast-Iron Green Chile Chicken

ChickenTex-MexOven

Time: 40 minutes

Yield: 4 servings

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About

Cast-Iron Green Chile Chicken looks at the jalapeño popper and says, "I can do you one better!" It stuffs each of the golden, savory chicken breasts with spicy pepper jack and poblano peppers, then balances it out with cream cheese to keep things cool. That balance of heat and refreshment pairs nicely with the zesty spice blend sprinkled on top of each tender chicken. To complete its Tex-Mex terrific taste, Cast-Iron Green Chile Chicken coats itself in salsa verde. This dish brings the heat but never leaves you reaching for a glass of water; it's just right!

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Ingredients

  • 4 chicken breasts, boneless and skinless
  • 2 ounces cream cheese, room temperature
  • 4 slices pepper jack cheese
  • 2 poblano peppers, sliced
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • kosher salt, to taste
  • black pepper, to taste
  • 1 yellow onion, chopped or sliced
  • 1 (16-ounce) jar salsa verde
  • fresh cilantro, to taste, chopped, for serving
  • limes, optional, to taste, for serving

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -Slice each of the chicken breasts through the middle horizontally, ensuring there is about 1/2-inch on either side of the slice.

Step 3 -Open each of the chicken breasts and spread them out in much the same manner as a book.

Step 4 -Spread the cream cheese on one side of each of the chicken breasts.

Step 5 -Add the pepper jack cheese and most of the poblano pepper slices, reserving a few slices for topping, to each chicken.

Step 6 -Fold the chicken breasts back so the chicken envelops the cheese and the peppers.

Step 7 -Place the chicken breasts in a cast-iron skillet and rub them with the olive oil.

Step 8 -In a small bowl combine the chili powder, the paprika, the garlic powder, the salt, and the pepper.

Step 9 -Rub the seasonings all over the chicken breasts.

Step 10 -Sprinkle the remaining poblano peppers and the onions around the chicken breasts.

Step 11 -Drizzle everything with the extra olive oil.

Step 12 -Pour the salsa verde over all the ingredients.

Step 13 -Bake until the chicken breasts are cooked through at 165 degrees F internally, about 20-25 minutes.

Step 14 -Serve the chicken breasts with the cilantro and the limes.

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