Chili Stuffed Chicken Breast with Chipotle Salsa


  1. Pound out the chicken breast.
  2. Combine all other ingredients, except the salsa, in a bowl. Mix all ingredients and place on one side of the chicken breast.
  3. Roll the chicken breast over mixture and place it in a pan with the fold side down (to pin it against the bottom so it doesn’t open while baking).
  4. Cook in the oven until it reaches 165º. Take it out and let stand for 4 minutes.
  5. Place salsa on plate, spreading with a spoon. Slice the chicken 3 times making 4 slices. Shingle on top of the salsa. Put a cilantro sprig on top, serve and enjoy.


  • 4 slices cheese, manchego
  • 1 tbsp chicken stock
  • 1/2 cup Chipotle Salsa
  • 1/4 tsp Chipotle Seasoning
  • 1 tsp cumin
  • 1 stalk Peak Fresh Produce® Cilantro, Fresh
  • 1 tsp Peak Fresh Produce® Garlic, Clove(s), chopped
  • 2 pepper(s), poblano
  • 1 tsp Roma® Oil, Olive
  • 1 West Creek® Chicken, Breast(s)
  • 1 tsp West Creek® Lemon Juice