RO*TEL Across America Recipe Contest - Stuffed Chicken with Creamy Rotel Sauce

Stuffed Chicken with Creamy Rotel Sauce

by Barbara from MO

Company's coming stuffed chicken with creamy fiery sauce!

AVERAGE RATING

Category

Main Dish

Prep Time

1 hour

Servings

6

Recipe Ingredients

Chicken-
6 boneless, skinless chicken breast halves (about 5 ounces each)
Sea salt and freshly ground black pepper to taste
36 fresh baby spinach leaves
6 tablespoons finely shredded Colby & Monterey Jack cheese
3/4 cup roasted sweet bell pepper strips, drained
2 tablespoons flour
3 tablespoons extra virgin olive oil
Garnish: red cherry tomatoes, halved

Sauce-
1 can (10 ounce each) RO*TEL Original Diced Tomatoes & Green Chilies, drained
2 cups milk, divided
1/4 cup unsalted butter
1/4 cup flour
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Directions

Place chicken breasts between two pieces of plastic wrap and pound chicken to 1/4-inch thickness. Season with salt and pepper. Place 6 spinach leaves in center of each chicken breast. Sprinkle each with 1 tablespoon cheese and top each with about 3 or 4 pepper strips. Roll chicken breasts tightly and secure with toothpicks. Wrap each in foil and freeze for 20 minutes.

Preheat oven to 400 degrees. Line a baking pan with foil.

Place flour on paper plate. Dip each chicken roll in flour shaking off extra flour. In large non-stick skillet, heat olive oil over medium-high heat. Place chicken rolls in skillet in batches seam side down. Cook until golden brown on all sides about 2 minutes per side. Place on prepared pan.

Bake in oven until chicken reaches temperature of 165 degrees F or about 20 to 22 minutes. Remove from oven and cover with foil. Let stand 5 minutes before removing toothpicks and slicing into medallions.

While chicken is in oven, puree tomatoes and green chilies with 1/2 cup milk in blender. Set aside. In medium size saucepan, heat butter over medium-high heat. Whisk in flour until smooth. Gradually add remaining milk and pureed tomatoes and chilies whisking constantly. Heat to boiling. Reduce heat and season with salt and pepper. Whisk until sauce is creamy.

To serve, place chicken medallions on plates. Serve with generous serving of sauce. Garnish each plate with cherry tomato halves. Impressive dish for family or friends in one hour!