The flavor of ham and cheese stuffed chicken breasts have always been popular. The American cordon bleu chicken has been a good selling item for a very long time. This Mexican style jamon y Queso Oaxaca stuffed chicken breast recipe could be considered to be a variation of chicken cordon bleu. The cilantro tomato sauce has a nice complimentary flavor that is perfect for the stuffed chicken breast.
This is one of many Spanish rice variations!
Boil 1 cup of light chicken broth in a small sauce pot.
Add 2 pinches of ground anatto.
Add 2 pinches of cumin.
Add 1 pinch of cayenne pepper.
Add 3 pinches of paprika.
Add 1 tablespoon of tomato puree.
Add sea salt and black pepper.
Add 1/2 cup of long grain white rice.
Bring the liquid to a boil.
Reduce the temperature to low heat and cover the pot with a lid.The rice should be fully cook in a little bit less than 20 minutes.
Keep the rice warm on a stove top.
Oaxaca Queso and Ham Stuffed Chicken Recipe:
Butterfly cut a 6 ounce chicken breast and lay it flat on a counter top.
Place 1 to 2 ounces of thin sliced ham on one half of the chicken breast.
Place 1 to 2 ounces of thin sliced Queso Oaxaca on the ham.
Fold the plain half of the chicken breast over the ham and cheese.
Pound the chicken's edges lightly with a mallet to seal in the stuffing.
Dredge the stuffed chicken breast in flour.
Dip the floured chicken in egg wash.
Dredge the chicken in plain fine bread crumbs.
Heat a saute pan over medium heat.
Add enough vegetable oil, so the oil is about 1/4" deep.
Pan fry both sides of the breaded stuffed chicken breast, till it becomes a golden color. (The chicken will be only halfway cooked at this point.)
Remove the chicken from the pan.
Place a roasting rack on a baking pan.
Place the stuffed chicken breast on the roasting rack.
Bake in a 350 degree oven, till the chicken becomes fully cooked and the cheese just starts to weep out. (About 10 minutes.)
Cilantro Tomato Sauce Recipe:
Heat a sauce pot over medium heat.
Add 1 1/2 tablespoons of olive oil.
Add 1 minced garlic clove.
Add 1/2 of a minced green jalapeno pepper.
Saute till the garlic starts to become golden in color.
Add 3 ounces of dry white wine.
Add 1/4 cup of chicken broth.
Add 3/4 cup of canned tomato puree.
Add sea salt and white pepper.
Add 3 tablespoons of chopped fresh cilantro.
Reduce the temperature to low heat.
Simmer and reduce the sauce, till it becomes a thin tomato sauce consistency.
Oaxaca Queso and Ham Stuffed Chicken with Cilantro Tomato Sauce:
Use a ring mold to place a portion of the Spanish rice on a plate.
Spoon the cilantro tomato sauce on the plate where the chicken will be sat in place.
Place the Queso Oaxaca and ham stuffed chicken breast on the sauce.
Garnish the rice with cilantro sprigs and a lime slice.
The sauce and stuffed chicken go well together. This is a simple recipe that has a satisfying flavor! ... Shawna