Stuffed Chicken Breasts Mole - Serves 4

ingredients

• 4 poblano or Cubanelle chilies
• 4 boneless skinless chicken breast halves
• 4 ounces Monterey Jack Cheese, sliced 1/4-inch thick
Breadcrumbs:
• 1/2 cup plain breadcrumbs
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup olive oil
Sauce:
• 1/2 bottle Stonewall Kitchen Mole Sauce
• 1/4 cup scallions, chopped

directions

1. Roast peppers on a baking sheet under the broiler or directly on a grill until tender and charred on all sides.
2. Place cooked peppers in a bowl and cover with plastic wrap. Allow to sit 30 minutes.
3. Peel skin off cooled peppers. Slice pepper open and remove stems and seeds, try to keep the pepper as whole as possible.
4. Pound chicken breast to 1/4-inch thickness. Place a pepper on top of each breast.
5. Top peppers with slices of Monterey Jack Cheese. Roll each breast up.
6. In a small bowl combine breadcrumbs, chili powder, cumin, and salt and pepper.
7. Brush rolled chicken breast with olive oil. Dip in seasoned breadcrumbs. Place in a greased baking dish seam side down. Chill in refrigerator 1 hour.
8. Preheat oven to 400 degrees F. Bake chicken 25 minutes. Top with mole sauce and scallions. Return to oven another 15-20 minutes until sauce is bubbly and the chicken is cooked through (an internal temperature of 165 degrees F). Serve hot.