Description

Juicy grilled chicken breasts stuffed with creamy cheese and Hatch green chiles, finished with a bright, homemade tomatillo salsa for a flavorful and impressive yet easy dinner.

Ingredients

4 chicken breasts

1.5 tablespoons sea salt

1 tablespoon black pepper

2 tablespoons canola oil

1 (4 oz) can Hatch green chiles

1 cup cream cheese

1/2 cup shredded cheddar cheese

4 tomatillos, husks removed

6 garlic cloves

1/8 cup fresh cilantro

Juice of 1 lime

1/8 red onion

2 oz Hatch green chiles (for salsa)

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Instructions

Cut a pocket 2–3 inches deep into each chicken breast, running nearly the full length.
In a bowl, mix cream cheese, Hatch green chiles, and shredded cheddar until smooth.
Stuff each chicken breast with 2–3 tablespoons of the cheese mixture and secure with toothpicks.
Coat the chicken with canola oil and season all sides with salt and pepper.
Refrigerate the stuffed chicken for 30 minutes to help it set.
Preheat the grill for two-zone indirect cooking at about 325°F (165°C).
Place chicken on the indirect heat side and cook for 1 to 1½ hours, until internal temperature reaches 165°F.
Increase grill heat to about 400°F and place chicken and tomatillos over direct heat. Sear for about 1½ minutes per side until charred.
Remove chicken and tomatillos and let rest.
Blend tomatillos, garlic, cilantro, lime juice, red onion, and green chiles until smooth.
Slice chicken, spoon salsa over the top, and serve.

Notes

Pepper jack cheese can be used for extra heat.

Avoid overstuffing to prevent filling from leaking.

Chicken can be prepped and stuffed ahead of time.

Oven-baking with a broiler finish works if a grill isn’t available.

Remove toothpicks before serving.

Nutrition

Serving Size: 1 stuffed chicken breast
Calories: 480
Sugar: 3g
Sodium: 780mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 40g
Cholesterol: 135mg