Audra Nasser of Tampa's Dinner Done has a spicy twist on an old favorite... South of the Border Chicken Cordon Bleu.
- 4 butterfly-cut chicken breasts
- 8 thin slices Pepper Jack cheese
- 8 thin slices chorizo sausage (get real name of this as there are different types!)
- 12 ounces plain yogurt
- 1 chipotle pepper
- ¼ tsp salt
- 2 cups panko breadcrumbs
Preheat oven to 350F.
With a blender puree the chipotle pepper, salt and yogurt. Pour into a shallow bowl and set aside.
Now let's stuff each chicken breast with 2 slices of cheese and 2 slices of chorizo. Then dredge the chicken through the chipotle yogurt sauce and then through the panko breadcrumbs for a crispy crust.
Lay chicken in a greased baking dish and bake, uncovered, for 45-60 minutes until the chicken is cooked throughout.
And there you have it ... Spicy and full of flavor, South of the Border Cordon Bleu.