Today’s Recipe: Stuffed Pepper-Jack Chicken in a Biscuit (gluten-free!)

STUFFED PEPPER-JACK CHICKEN IN A BISCUIT (gluten-free!)
PREP TIME: 40 MINUTES
COOK TIME: 30-35 MINUTES
MAKES: 2 CHICKEN BREASTS

Stuffed Chicken
2    boneless, skinless chicken breasts
1    green bell pepper, cut into strips
4    ozs Monterey Jack cheese

Biscuit Breading
1    cup Budget Mix^® All-Purpose Gluten-free Baking Mix
¼    t cayenne pepper
¼    t salt
1/3  cup yogurt
2    eggs
rice flour for dusting
1½  T butter, melted

1. Preheat oven to 400°F and lightly butter a baking sheet. Place a piece of plastic wrap over a cutting board. Butterfly one of the chicken breasts, cover in plastic wrap, and using a meat tenderizer, pound to ¼” thickness.
2. Fill with ½ of the bell pepper strips and ½ of the cheese. Roll breast up and secure with a toothpick. Repeat this process with the second chicken breast.
3. In a medium bowl, combine Gluten-free Budget Mix, cayenne pepper, and salt. In a small bowl, whisk yogurt and eggs together. Pour the yogurt mixture into the dry mixture. Stir until dough forms. Divide into two equal portions.
4. Dust a flat surface with rice flour. Place one of the portions of dough over rice flour, dust the top with rice flour, and roll out to roughly 1/8” thickness. Place chicken breast on one side of the dough, remove the toothpick, wrap up in dough, and place on prepared baking sheet (the dough is fragile, and may require a little coaxing and reshaping). Repeat this process with the second breast.
5. Brush the crust with melted butter and bake for 30-35 minutes, or until internal temperature reaches 165°F (to keep the crust from over-browning, cover with foil for the first 20 minutes of baking).

Preheat oven to 400°F and lightly butter a baking sheet.

Place a piece of plastic wrap over a cutting board. Butterfly one chicken breast.

Cover in plastic wrap, and using a meat tenderizer, pound to ¼” thickness.

Fill with strips of ½ of a bell pepper.

Then 2 ozs of cheese.

Roll breast up.

Secure with a toothpick. Repeat this process with the second chicken breast.

Add 1 cup of Budget Mix^® All-Purpose Gluten-free Baking Mix to a medium bowl.

Sprinkle in ¼ t of cayenne pepper.

Sprinkle in ¼ t of salt.

Add 1/3 cup of yogurt to a medium bowl.

Add 2 eggs.

Whisk together.

Pour the yogurt mixture into the dry mixture.

Stir until dough forms. Divide into two equal portions.

Dust a flat surface with rice flour.

Place one of the portions of dough over rice flour.

Dust the top with rice flour and roll out to roughly 1/8” thickness.

Place chicken breast on one side of the dough and remove the toothpick.

Wrap chicken up in dough (the dough is fragile, and may require a little coaxing and reshaping).

Place on prepared baking sheet. Repeat this process with the second breast.

Brush the crust with melted butter.

Bake for 30-35 minutes, or until internal temperature reaches 165°F (to keep the crust from over-browning, cover with foil for the first 20 minutes of baking).