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Chicken Poppers with Black Bean and Watermelon Salsa
(see also Black Bean and Watermelon Salsa)
4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 frozen cream cheese-stuffed jalapeño poppers, thawed (see note)
Black Bean and Watermelon Salsa (recipe follows)
Dressing (recipe follows)
1 cup finely crushed, salsa-flavored tortilla chips
Cilantro sprigs
Preheat oven to 350 degrees. Place chicken between 2 sheets of plastic wrap and gently pound to an even thickness. Sprinkle with salt and pepper. Place 1 jalapeño popper on small end of each chicken breast half; roll up, tucking in ends.
Make Salsa; use half for Dressing and reserve remainder. Dip chicken first in Dressing, then in crushed chips. Place in greased shallow baking dish and bake 30 minutes or until chicken is browned and fork-tender. Serve topped with Salsa. Garnish with cilantro.
Makes 4 servings.
NOTE:
Jalapeño poppers are cheese-stuffed fried jalapeños available in the freezer section.
Dressing
Juice of 1 lime
1/2 cup each: honey and Black Bean and Watermelon Salsa
1/4 teaspoon red pepper flakes
1 tablespoon chopped cilantro leaves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Mix lime juice, honey, Salsa, pepper flakes, cilantro, salt and pepper
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
