Cook it :: Cilantro Chicken

Mr. Hedin was recently on a business trip in Phoenix.  And he sent me pictures of the amazing Mexican food he had while he was there.  Which got me craving really good Mexican food.  If you've tried in Seattle, you know that it's either cheap or "modern" - neither of which has the luxurious cheese sauce I want.  Or the subtle combination of flavors.

A while ago I created this Cilantro Chicken to fill just that craving and I really want it for dinner tonight!  I highly recommend you have it too.

Cilantro Chicken

Serves 2

2 chicken breasts

1 bunch cilantro, leaves removed

1 cup Monterey jack cheese

3 green onions sliced

2 tablespoons butter

2 tablespoons flour

¾ cup whole milk

1 cup white cheddar

1 tablespoon lime juice

salt and pepper

½ red bell pepper, diced

Preheat oven to 350 degrees.

Flatten chicken breasts between two sheets of saran wrap until about ½ inch thick. 

In the food processor combine cilantro leaves, ½ cup jack cheese, and the white of the green onions and puree until well blended.  Season with salt and pepper.   Divide mixture in half and place half on the underside of one chicken breast.  Roll chicken around filling so cilantro is completely covered by chicken.  Place seam side down in a small baking dish.  Repeat with second chicken breast. 

In a small saucepan melt butter over medium heat.  Whisk in flour and cook about 2 minutes until incorporated.  Add milk while whisking and continue to whisk until thickened.  Add remaining jack cheese and all of the cheddar whisking until melted.  Season with salt, pepper, and lime juice. 

Pour cheese sauce over chicken breasts.  Top with diced bell pepper and remaining green part of green onion. 

Bake 30 minutes until thermometer reads 170 degrees