Stuffed Chicken Breast with Pan-Grilled Corn and Spanish Rice!!

Hello Lovely Ladies!!

As part of my final for Health, Food and the Environment I had to prepare a recipe from one of the books we were reading through the term Food Matters written by Mark Bittman. I choose to make Stuffed Chicken Breast with Pan-Grilled Corn, then added spanish rice to complete the meal.

It was a very light and fresh meal, healthy too!! It does take some time to complete but I think it is well worth it.

Stuffed Chicken Breast with Pan-Grilled Corn

3 TBS Olive Oil

1 medium onion, chopped

Salt and Pepper

1 medium red bell pepper, cored, seeded, and chopped

4 boneless skinless chicken breast

4 cups frozen corn

1 fresh serrano or jalapeno pepper, seeded if you like, chopped

1 TBS minced garlic

2 TBS Sherry or white wine vinegar, or the juce of 1 lime

1/2 C chopped fresh cilantro leaves

1. Heat the oven to 350 degrees. Cut six 12-inch pieces of butcher twine. Put 2 TBS of the Olive Oil in a large oven proof skillet over medium heat. When the oil is hot, add the onions, sprinkle with salt and pepper, and cook, stirring occasionally, until softened fairly dry and beginning to color, about 5 minutes. Add the red peppers and sook, stirring frequently until the mixture softens and comes together a bit, another 3 minutes or so.

2. Spread 2 chicken breasts out on a work surface so that the side where the bones were is faceup; flatten them with the bottom of a pot or the palm of your hand. Spread about 1/2 c of pepper onion mixture on top of each breast, then top with remaining breasts end to end, so that the tapered side is on the same side as the rounded side. (this ensures a tiy roll and even cooking.) Tie each stuffed breast in three places with twine. Sprinkle all sides with salt and pepper an roll them around in the same pan you used to cook the vegetables, coating them in whatever and oil and juices remain in the pan. Transfer to the oven and bake, turning once, until the chicken is cooked through and opaque, 25 to 30 minutes.

3. Remove the chicken from the pan and tent with foil. Set the pan over high heat and add the last TBS of oil. When the oil is hot, add the corn, jalapeno, and garlic; let sit for a moment. As the corn browns , use a spatula to toss the corn so that each kernel is deeply browne on at least one side. Remove from the heat, then sprinkle with salt and pepper and stir in the vinegar or lime juice, a TBS or two of water, and the cilantro, scraping to stir up and browned bits from the pan. Remove the string from the chicken and slice crosswise into thin or thick pieces. Serve, with a big spoonful of the corn on the side.

Spanish Rice

2 TBS Olive Oil

1/4 medium onion, chopped

1 1/2 C Long Grain white rice

2 C. Chicken Broth

1 C Salsa

Heat oil in pot. Add onions and brown. Add rice until it starts to brown. Add Chicken Broth and Salsa. Stir. Cover and heat on medium for 20 minutes or until liguid is gone. Simple and yummy!

ENJOY!