Chilpotle Stuffed Chicken
½ red onion, sliced
½ brown onion, sliced
¼ each red, orange, green, yellow capsicum, sliced
1 heaping Tbl cream cheese
½ cup tasty cheese, grated
2 Tbl olive oil
1 Tbl Tio Pablo Chilpotle de Plata Spice Mix
2 skinless chicken breasts, sliced in half length-wise
1 tsp Tio Pablo Red Chilpotle Salt
La Morena Chilpotle sauce (optional)
Preheat oven to bake 180° Celsius.
Heat oil in a large frying pan and add sliced onions and capsicums. Pan fry for about 30 seconds and then sprinkle in the Chilpotle de Plata Spice Mix. Stir through and cook for another 2-3 minutes until vegetables are coated and have softened.
Set aside to cool slightly and then scrape into a medium-sized bowl. Add cream cheese and tasty cheese and stir through evenly.
Place chicken breasts into another bowl and rub in the Red Chilpotle Salt and lemon juice.
Stuff each chicken breast with half of the vegetable mixture, place in a baking dish and bake for 30 minutes and/or until chicken completely cooked through.
Complement with Tio Pablo Arroz Verde (Green Rice). Serves 2.