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Chipotle Gouda Stuffed Chicken

Chipotle Gouda Stuffed Chicken with Cream Sauce

Chipotle Gouda Stuffed Chicken

What’s that old saying about feeding a man for a lifetime if you teach him how to fish?  Well, in my case, give me a chicken and I’ll teach you how to stuff it….Give me a chicken with chipotle gouda cheese and you’ll be getting requests for it for a lifetime, LOL!  This is one of those recipes where I tested it out on my man, JP, and he put down his fork, threw back his head and uttered something along the lines of, “OOOOOOOOMYGODPARKERTHISISTHEBESTCHICKENEVER!!!”

In the last 8 years, I have fed this man many a chicken dish, so I promise you, this one’s a keeper!

Stuffed chicken sounds fancy and complicated, but this recipe is really easy– you just need to pay attention to your cook time to make sure you don’t dry out the chicken.  I think the best way to cook chicken like this is frying it on the stove top and then finishing it off in the oven for a few minutes.  Always, always test it first to make sure it’s cooked through.

I created this deliciousness for the Western Dairy Association, who works on behalf of dairy farm families in Colorado, Montana and Wyoming.  WDA is celebrating 80 years of helping dairy farm families tell their stories. Check out the Western Dairy Blog  to read about the families who have been dairying for over eight decades!  A whopping 97% of dairy farms in the US are family owned and operated, so it’s pretty cool that every dairy purchase supports those hard working families!  And, at about 25 cents a glass, few foods deliver milk’s powerhouse of nutrients in such an affordable and available way.

You can make this recipe with any cheese you like– sharp cheddar would be delish, swiss cheese would be scrumptious, but I wanted to really take the flavor to a new level with the hint of chipotle peppers. The subtle spiciness of the chipotle gouda doesn’t overpower the dish at all– it’s actually really balanced.  I also really dig the textures of this meal– the crunch of the panko breaded chicken and the smooth, velvety cheese sauce are guaranteed to impress.

And, I mean, just look at that creamy, melty cheese in the middle!  

Chipotle stuffed chicken  I prefer frying the rolled up cutlets first, but you can bake them as well— just keep them in an oven at 375 degrees for about 30 minutes.  If you do decide to fry them, make sure the oil is not too hot.  I keep it on medium heat, just hot enough to hear a sizzle, but not snapping, popping hot.  If the heat is cranked too high, you’ll end up with a burned outside and raw inside– no bueno!

I suggest serving a simple salad with these— they’re rich enough and loaded with enough veggies on the inside that you really don’t even need another side dish!

chipotle stuffed chicken

Chipotle Gouda Stuffed Chicken with Cream Sauce
Chicken breasts stuffed with chipotle gouda, roasted red peppers and spinach with a creamy, cheese sauce.
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For the Chicken
  1. 4 chicken cutlets (or breasts pounded thin)
  2. 4 roasted red peppers drained
  3. handful of fresh spinach
  4. 4 slices of chipotle gouda (or chipotle cheddar) *not too thinly sliced!
  5. Italian seasoned panko or breadcrumbs
  6. flour
  7. egg wash
  8. canola oil
  9. toothpicks
For the sauce
  1. 1/2 cup chipotle gouda
  2. 1/2 cup full fat mayo
  3. 1/2 cup milk
  4. 1-2 Tb adobo sauce (the sauce that's in a can of chipotle peppers)
  5. kosher salt to taste
For the chicken
  1. Preheat oven to 375.
  2. Wash and dry the cutlets.
  3. Lay out the chicken flat and layer with spinach leaves, then roasted red pepper, then cheese. The peppers won't be a perfect fit on the chicken, so cut them in pieces to lay flat on top of the chicken.
  4. Roll up the cutlets and secure with toothpicks.
  5. Dredge rolled chicken in flour first, then egg wash, then panko
  6. Heat up about an inch of canola oil in a wide rimmed frying pan on medium heat.
  7. Using tongs, place rolled chicken in oil and fry on all sides until golden brown, about 7-10 minutes total.
  8. Drain on paper towels and put chicken on a baking sheet.
  9. Bake for 10-12 minutes until cooked through. Make sure to test chicken before you put it in oven, and then again after 10 minutes or so. If the cutlets are super thin, they'll cook faster.
For the sauce
  1. Combine cheese, mayo, milk and adobo sauce in a small saucepan until melted and combined. Season with kosher salt to taste.
  2. Pour sauce over chicken when ready to serve.
Notes
  1. If you prefer to bake the rolled chicken without frying, bread the roll ups, then bake at 375 for 25-30 minutes until cooked through.
What's on Parker's Plate? http://whatsonparkersplate.com/
 Happy National Dairy Month!  For the perfect dairy delicious dessert, check out my mini no bake key lime cheesecakes.

*This recipe and post were created for the Western Dairy Association but all opinions are my own.

Key Lime No Bake Cheesecakes

Mini No Bake Key Lime Cheesecakes

Key Lime No Bake Cheesecakes

This spring, I’ve been obsessed with mason jars– small, large, super sized mason jars for everything you could imagine!  I use them for vases, glasses, candle holders, table top terrariums, a DIY ice cream bar and now, ladies and gentlemen, no bake cheesecake jars!  The first time I used mason jars for dessert, I was catering a high-end dinner party and my cake didn’t set up.  I was horrified.  It was delicious, but it had collapsed in the middle and looked like a hot (yummy) mess.  As I was standing at the counter, hoping no one came into the kitchen and discovered my catastrophe, I remembered about a box of mason jars I had in the back of my truck. I quickly layered the warm, gooey mess into the jars with ice cream.  Then, I whipped up a little caramel sauce, popped some whipped cream on top and called it GOURMET.  My guests never knew about my baking crisis and later raved about the “moist” cake, LOL! 

It made perfect sense to style my Mini No Bake Cheesecake in these little jars!  And, in honor of National Dairy Month and my partnership with the Western Dairy Association, I created what I consider the perfect summer dessert.  I’m not a fan of super sweet anything, and the same goes for my cheesecake.  Lately, no bake has been my go-to, because, well, it’s NO BAKE!  No fussy water baths and springform pans.  With the mason jars, you just layer in the graham cracker crust, top with the key lime cheesecake filling, some whipped cream and they can chill in the fridge till you’re ready to serve them.

Key Lime No Bake Cheesecake

Before we get to the delish, check out some of these awesome stats… The average glass of milk costs only 25 cents a glass– few foods deliver milk’s powerhouse of nutrients in such an affordable and available way. When you buy dairy products at your local grocery store or farmers market, you are supporting dairy families — 97% of the country’s dairy farms are family owned and operated.

The Western Dairy Association works on behalf of dairy farm families in Colorado, Montana and Wyoming, and they’re celebrating 80 years of helping dairy farm families tell their stories. Check out the Western Dairy Blog throughout the month to read about the families who have been dairying for over eight decades!

Colorado is a great place to be a dairy cow –  their cows are second in the nation in milk produced per cow – a sign that they are happy and healthy.

And huge shout out to Western Dairy Association farms:  Colorado dairy farm families produce over 3.4 billion pounds of wholesome, nutritious milk each year. Montana dairy farm families produce 288 million pounds of milk each year and Wyoming dairy farm families produce over 123 million pounds of milk each year.  That’s a whole lot of healthy and happy!

Ready to dive into “Dairy Delicious?”  I know you are….

Here are some other yummy cheesecake recipes you might want to check out too:

Guilt Free Lemon Cheesecake

Peanut Butter Oreo No Bake Cheesecake

Peanut Butter & Jelly No Bake Cheesecake (scroll down for recipe)

Pebbles No Bake Cheesecake

Lemon Cheesecake with Lemon Curd

Mini Nutella Cheesecakes

*This is a sponsored post by the Western Dairy Association, but all opinions are my own.

Mini No Bake Key Lime Cheesecakes
Serves 4
A refreshing mini key lime cheesecake in mason jars.
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For the crust
  1. 2 Tb butter
  2. 1/2 cup graham cracker crumbs
  3. 1/2 tsp cinnamon
For the key lime filling
  1. 1 (8oz) package of full fat cream cheese
  2. 3/4 cup heavy cream whipped to soft peaks
  3. 1 tsp vanilla extract
  4. 1/2 cup granulated sugar
  5. 1/4 cup key lime juice
  6. zest of 2 key limes
For the whipped cream topping
  1. 3/4 cup heavy cream
  2. 3 tsp powdered sugar
  3. 1 tsp vanilla
  4. zest of one key lime
For the crust
  1. Melt butter and mix in graham cracker crumbs and cinnamon.
  2. Layer a couple spoonfuls at the bottom of each mason jar.
For the filling
  1. Bring cream cheese to room temperature and mix with sugar until smooth. Fold in heavy cream (whipped to soft peaks), vanilla, key lime juice and zest.
  2. Mix until smooth.
  3. Spoon on top of crust to nearly the top of each mini jar.
  4. Cover and keep in fridge for 3 hours or until firm.
For the whipped cream topping
  1. Whip heavy cream with powdered sugar and vanilla until soft peaks are formed.
  2. When ready to serve, put whipped cream on top and finish with a little zest and a slice of key lime for garnish.
What's on Parker's Plate? http://whatsonparkersplate.com/

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