This comforting dish features boneless chicken breasts stuffed with sharp jack or Cheddar cheese, dipped in a savory beer batter, and fried until golden and crispy. The chicken is then finished in the oven to ensure it is fully cooked while keeping the interior juicy. It is served atop a velvety, smoky tomato sauce made from roasted plum tomatoes, poblano peppers, and cumin. The combination of the crunchy exterior, gooey cheese center, and rich, spicy sauce creates a perfect balance of textures and flavors. Ideal for a hearty weeknight dinner or a casual family gathering, this recipe brings a touch of gourmet flair to classic American comfort food.
Cheese-Fried Chicken Breasts
Description
This comforting dish features boneless chicken breasts stuffed with sharp jack or Cheddar cheese, dipped in a savory beer batter, and fried until golden and crispy. The chicken is then finished in the oven to ensure it is fully cooked while keeping the interior juicy. It is served atop a velvety, smoky tomato sauce made from roasted plum tomatoes, poblano peppers, and cumin. The combination of the crunchy exterior, gooey cheese center, and rich, spicy sauce creates a perfect balance of textures and flavors. Ideal for a hearty weeknight dinner or a casual family gathering, this recipe brings a touch of gourmet flair to classic American comfort food.Ingredients
Directions
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In a mixing bowl, combine 1/2 cup flour with 4 oz dark beer or stout, mixing slowly until smooth.
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Add 2 egg whites, 1/2 tsp salt, and 1/4 tsp ground black pepper to the batter; mix well and let rest for 30 minutes.
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preheat oven to 375&# 194;°F.
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While batter rests, combine 1 finely diced onion and 1 tbsp cooking oil in a Dutch oven or casserole dish.
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Place the Dutch oven in the preheated oven.
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If using fresh plum tomatoes, blanch them in boiling water for 1 minute until skins crack, then drain and peel.
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Cut peeled tomatoes in half crosswise and squeeze out the seeds.
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Add the prepared tomatoes to the Dutch oven in the oven.
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Remove stems and seeds from 2 dried poblano chili peppers and add them to the Dutch oven.
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Add 1 tsp ground cumin, 1/4 cup whipping cream, and salt to taste to the Dutch oven.
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Roast for 30 minutes, then remove from oven.
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Scrape the roasted mixture into a blender or food processor and blend until smooth; set aside.
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Split 2 large boneless chicken breasts horizontally to create 4 thin cutlets.
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Place 4 slices of sharp jack or Cheddar cheese under the skin or in the center of each chicken breast and secure if necessary.
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Dredge each stuffed breast in flour, shaking off excess.
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Heat 1/2 cup frying oil in a heavy skillet over medium heat to 350ðF (177ðC).
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Dip each floured breast into the beer batter, allowing excess to drip off.
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Fry chicken skin-side down until golden brown, then flip and fry the other side for about 1 minute.
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Remove chicken from oil, drain on paper towels, and transfer to a baking dish.
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Place chicken in the 375ðF (191ðC) oven for 15 minutes to finish cooking.
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Reheat the blended tomato sauce in a saucepan; boil briefly if too thin.
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Pour sauce onto a platter and arrange the chicken breasts on top to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 109.2kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 0.8g4%
- Sugars 0.1g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
