Hearty Stuffed Tortilla Chicken :: Recipe

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Hearty Stuffed Tortilla Chicken

12 Boneless Chicken Breasts

0.6 oz. (3 tsp.) Salt

0 Black Pepper to taste

0.5 oz. (1 Tbsp.) Minced Garlic

0 Juice of 2 Limes

2 8" Mission Flour Tortillas

4 oz. (1 cup) Minced Ham

10 oz. (1 1/2 cups) Spicy Bulk Italian Sausage

10 oz. (1 1/2 cups) Ground Pork

2 Large Eggs, lightly beaten

0.5 oz. (2 Tbsp.) Minced Garlic

5 oz. Minced Onion

0.5 oz. (2 Tbsp.) Chopped Parsley

2 oz. (1/2 cup) Toasted Pine Nuts

2 oz. (1/4 cup) Toasted Pecan Pieces

3 oz. (1/4 cup) Roasted, Chopped Red Bell Peppers

3 oz. (1/4 cup) Roasted, Chopped Yellow Bell Peppers

2 Tbsp. Chopped Fresh Oregano

2 Tbsp. Chopped Fresh Thyme

1 tsp. Black Pepper

6 oz. (12 Tbsp.) Unsalted Butter

3 cups White Wine

1 cup Ancho Chile Puree

0 Mission Corn Tortillas

1	Rinse chicken breasts and pat dry with paper towels. With the skin side down, pound out the breasts to even out to a ¼” thickness, being careful not to tear the skin.
2	Season chicken with salt, pepper and toss in garlic and limejuice. Set aside in refrigeration.
3	Place tortillas in a food processor to make crumbs. To make the stuffing, combine the ham and ground meats with the tortilla crumbs and egg. Add garlic, onion, parsley, nuts, peppers, and herbs. Season with pepper and combine.
4	Place a mound of filling on the underside of the chicken. Fold chicken over to envelop the stuffing and secure with toothpicks.
5	In a large pot, heat butter over medium heat. Add the chicken and cook on each side until browned. Add the wine and cover with lid. Place in an oven heated to 350ºF and bake for 30 minutes. Remove from oven and brush with ancho puree. Place back in oven uncovered and bake for 15 minutes. Allow to cool for 5 minutes and slice. Serve with warm corn tortillas and wine sauce drippings.