Smothered Mexican Stuffed Chicken

This recipe goes back to the days when I was first experimenting with meat glue and sous vide.  On reflection today, those may or may not have been good choices.

Ingredients

Chicken breasts

Meat glue

Ground beef taco filling

Green Chilies (canned)

Pork green chili (or vegetarian)

Mexican blend shredded cheese

Salsa or pico de gallo

Method

Flatten the two breasts slightly with a mallet so the thickness is even throughout (about 1/2”).

Place about a 1/4 Cup of taco filling on one of the breasts leaving at least a 1/2” edge of the chicken breast exposed.  Top with green chilies.

Sprinkle meat glue around the exposed edge of the chicken you just placed the chicken on.

Sprinkle meat glue on the other chicken breast and place on top of the first one.

Wrap tightly in plastic wrap and then seal into a vacuum seal bag.

Refrigerate for 2-3 hours or more to allow the meat glue to act and then cook in a water bath at 160 F for 1-2 hours.

Remove the stuffed chicken from the water bath and let it rest for about 10 minutes.

Remove the chicken to a broiler pan and smother with green chili and shredded cheese.

Melt the cheese under the broiler and enjoy!

Post mortem

When I was thinking about this recipe this morning, I decided that it would be much easier to just cut a pocket in the chicken breast and fill it with the taco meat and bake at about 350 F for 30-45 minutes.  Then smother with chili and melt the cheese in the broiler.

Sometimes the old tried and true methods are the best.

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