ChickenChileGreenchilePastaPesto

Green Chile Pesto Stuffed Chicken

Name: Green Chile Pesto Stuffed Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: New Mexican
Ingredients: 2 tablespoons cumin; 1 tablespoon coriander; 2 tablespoons chili powder; 2 tablespoons garlic powder; 4 tablespoons salt; 2 teaspoons parsley flakes; 1 tablespoon coconut aminos; 2 tablespoons coconut oil; 1 cup fresh basil; ½ cup Roasted Hatch Green Chile; 2 cloves garlic; ½ cup pine nuts, toasted; ½ cup Monterey Jack cheese, shredded (or mild white cheese of choice); 1 pound chicken breast

Prep 20 min

Cook 25 min

Total 45 min

Servings 4

🌶️

Heat Level 🌶🌶 Medium

📊

Difficulty Medium

Rating

4.3 (12)

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Instructions

1

Combine 1 tablespoon each of cumin, coriander, chili powder, and coconut aminos in a gallon freezer bag. Add 3 tablespoons of salt and 1 crushed clove of garlic.
2

Place chicken in the bag and cover with water.
3

Mix the marinade around until combined and the chicken is well coated.
4

Refrigerate for at least 2 hours.
5

Combine basil, Roasted Hatch Green Chile, and remaining garlic clove in a blender or food processor and blend until smooth.
6

Add toasted pine nuts and salt and pepper to taste, then pulse a few times to a rough, chunky consistency.
7

Preheat oven to 400°F.
8

Remove chicken from the bag and pat dry.
9

Slice each chicken breast open like a book, being careful not to cut all the way through.
10

Layer the inside with pesto, shredded cheese, and another layer of pesto. Fasten closed with toothpicks.
11

In a small bowl, combine remaining spices with coconut oil and mix into a paste.
12

Spread the herb paste over the top of each stuffed chicken breast.
13

Bake for 20 to 25 minutes at 400°F, or until chicken is cooked through.

This Hatch Green Chile Pesto Stuffed Chicken is a creative, flavor-packed twist on a weeknight classic. A smoky Hatch Green Chile pesto gets tucked inside juicy marinated chicken breast, topped with an herb spice paste, and baked to golden perfection. It's the kind of dish that looks impressive but is totally doable on any home kitchen.

Sometimes the best recipes come from a little experimentation and a well-stocked Hatch Chile pantry. This stuffed chicken is one of those happy discoveries — the kind of dish where you take something familiar, like pesto, and give it a true New Mexico makeover with Roasted Hatch Green Chile.

The chicken gets a good long soak in a cumin and coriander marinade that builds a deep, savory base before it ever hits the oven. Then comes the fun part: butterflying each breast open and layering in that smoky, garlicky Hatch Green Chile pesto with a handful of melty Monterey Jack cheese. Fasten it up with a toothpick, slather on the herb paste, and let the oven do the rest.

Whether you're cooking for the family or putting something special on the table for company, this one is sure to earn a round of compliments. And if you've got a bag of our Roasted Hatch Green Chile in the freezer, you're already halfway there.