From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Preheat oven to 350 degrees
2. Thoroughly cook and drain chorizo of all fat. Add pine nuts and green onions to sausage.
3. Flatten chicken breasts between waxed paper. Lightly salt and pepper chicken.
4. Place chorizo mixture on chicken and fold over.
5. Melt margarine and add flour, making a paste. Add milk and broth, stirring until thick and smooth. Remove from heat and add salsa to sauce.
6. Pour 1/2 cup sauce on bottom of 10 x 13-inch baking dish. Carefully place stuffed breasts on top of sauce, pouring remaining sauce over chicken. Sprinkle cilantro and Cheddar cheese on top.
7. Bake for 45 minutes to 1 hour until chicken is slightly firm.
SERVES: 6 - 8
- 1 pound chorizo sausage, coarsely ground
- 4 ounces pine nuts, toasted
- 1 bunch green onions, chopped
- 8 chicken breast halves, skinned and boned
- Salt and pepper to taste
- 1 Tablespoon margarine
- 2 Tablespoons flour
- 1/2 cup skim milk
- 1/2 cup chicken broth
- 12 ounces prepared salsa
- Cilantro to taste
- 8 ounces Colby Cheddar cheese
TO PREPARE:
1. Preheat oven to 350 degrees
2. Thoroughly cook and drain chorizo of all fat. Add pine nuts and green onions to sausage.
3. Flatten chicken breasts between waxed paper. Lightly salt and pepper chicken.
4. Place chorizo mixture on chicken and fold over.
5. Melt margarine and add flour, making a paste. Add milk and broth, stirring until thick and smooth. Remove from heat and add salsa to sauce.
6. Pour 1/2 cup sauce on bottom of 10 x 13-inch baking dish. Carefully place stuffed breasts on top of sauce, pouring remaining sauce over chicken. Sprinkle cilantro and Cheddar cheese on top.
7. Bake for 45 minutes to 1 hour until chicken is slightly firm.
SERVES: 6 - 8
