Day 28 of 30 Day Challenge
a.k.a. Tacos with Meat Shells (from my 12 year old son)
This recipe was totally created on whim by looking the in the fridge, freezer and pantry. Just the other day I thought I lost my recipe creating mojo, but it has officially been revived.
This recipe was seriously easy, and seriously delicious.
- 2 jalapeno peppers (more or less depending on how spicy you like it + be sure to remove the seeds. More seeds means more spicy.)
- 1/4 minced onion
- 1 kale leaf, stem removed and finely chopped (like you would do with fresh herbs)
- 1 egg
- 1/2 cup instant polenta
- 1 cup water
- 1 tbsp olive oil
- 4 large chicken breast (I use free range and organic)
Preheat oven to 400 degrees.
Prepare the polenta, per the package directions.
Mix the prepared polenta, polenta, jalapenos, onions and egg in a large bowl until thoroughly mixed.
Place chicken breasts between saran wrap, pound the chicken with a mallet to make the breasts thinner so they cook fast enough since they’ll be stuffed. Then with a filet knife, lay the chicken breast flat on the cutting board and starting at the thickest part of the chicken breast (on the long side), slice into it to create a pocket for the stuffing. Do not cut it completely in half.
Using a basting brush, lightly coat the cookie sheet with olive oil. Then place the chicken breasts on the baking sheet, evenly spaced.
Spoon the filling into the pockets of the chicken breasts. Use 1/4 of the mixture in each chicken breast.
Bake at 4oo degrees for 2-25 minutes. I bake on stoneware, so my cooking times might be a few minutes longer.
This is also enough filling for 6 small chicken breasts.