I always label myself as a baker, however, sometimes I get a “vision” of something I want to cook, rather than bake, and I do my very best to make that vision come to life. My garden has had some peppers on steroids (as I affectionately call them) and I decided to put them to good use. Below is a photo of the peppers I used.
Since I had these beauties to work with, I decided that I wanted to make a stuffed chicken breast with these mixed with ricotta cheese. Again, I had this vision inside my head and could only hope it would come together accordingly.
- olive oil (for pan)
- 1 aji rojo pepper, sliced and chopped with seeds removed
- 1 poblano pepper, sliced and chopped with seeds removed
- 1 jalapeno pepper, sliced and chopped with seeds removed
- 1 fresno pepper, sliced and chopped with seeds removed
- 1 15 oz. container fat-free ricotta cheese
- 1 whole tomato, chopped
- 1 garlic glove, minced
- 6 boneless skinless chicken breasts (the ones I got from my favorite supermarket were MASSIVE)
- black pepper
- Preheat oven to 350 degrees F. and grease a deep baking pan with olive oil.
- In a food processor, combine the aji rojo, poblano, jalapeno, and fresno until each pepper is very small and well-blended.
- In a small mixing bowl, break up the ricotta with a fork. Using a rubber spatula, fold the pepper mixture into the ricotta until just combined.
- Add the chopped tomato to the ricotta/pepper mix, followed by the garlic clove. Fold until just combined.
- Create a pocket within each chicken breast and use a spoon to stuff a portion of the mixture inside (I eyeball’d this so I really can’t tell you just how much mixture to use). Seal each breast with 2-3 toothpicks.
- Season the exterior of each breast with a mixture of salt and pepper.
- Place all the stuffed breasts into the preparing baking pan.
- Bake chicken for 40-45 minutes.
- Remove chicken from oven and let sit for a couple of minutes. Enjoy!
My vision came to life! Everything turned out delicious and the 2 mild peppers alongside the 2 hot peppers really worked well together. Even if you’re not a fan of spicy food in general, I would still give this a try. It doesn’t give you an uncomfortable “kick” in the mouth. You can also play around with the peppers you want to use inside the mixture, I simply used these since I had them on-hand. Pro tip: use gloves when slicing the peppers. The spice from the peppers does not go away just by washing your hands. If you touch them bare handed, you will have a bad time. This is also why I was so repetitive in my ingredients list about slicing them and getting those seeds out! This is definitely a keeper.