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Friday, February 19, 2010

Chipotle Stuffed Chicken

I can't tell you much about this recipe, because it's actually a Ryan creation that he invented while I was in Seattle. Being the excellent husband-to-a-food-blogger that he is, he took photos of it while I was gone AND graciously dictated the steps he took to make this. Both he and Julia loved this chicken and he's already promised to make it again sometime for me. Just looking at the pictures makes me hungry...maybe the wrong McLaury has a food blog! ;)

(By the way, that other thing on the plate is another one of his creations. He sauteed some green apples and onions then stuffed it in a pita pocket, added cheddar cheese, and toasted it in the toaster oven until the cheese was nice and melty. He and Julia also had good things to say about this unconventional side dish!)

Chipotle Stuffed Chicken

-4 chicken breasts
-1 cup fresh spinach leaves
-1/4 cup chopped red onion
-1/4 cup chopped cilantro
-chipotle lime marinade (store-bought)

1. Cut into each chicken breast, clam-shell style, leaving one edge intact.
2. Open each chicken breast where cut and stuff with spinach, red onion, and cilantro. Pour a little bit of marinade on top of the ingredients inside the chicken.
3. Place each chicken breast in a bowl and cover generously with marinade. Allow to sit and marinate in the fridge for at least 1 hour.
4. Cook chicken in a skillet over medium heat. Keep the skillet covered and flip the chicken after approximately 6-8 minutes, allowing the other side to cook.