{"id":20888,"date":"2012-09-14T00:06:25","date_gmt":"2012-09-14T07:06:25","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=20888"},"modified":"2012-09-14T00:06:25","modified_gmt":"2012-09-14T07:06:25","slug":"todays-recipe-stuffed-pepper-jack-chicken-in-a-biscuit-gluten-free","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/20888","title":{"rendered":"Today’s Recipe: Stuffed Pepper-Jack Chicken in a Biscuit (gluten-free!)"},"content":{"rendered":"

\t\t\t\t\"\"<\/p>\n

<\/p>\n

STUFFED PEPPER-JACK CHICKEN IN A BISCUIT (gluten-free!)
\nPREP TIME: 40 MINUTES
\nCOOK TIME: 30-35 MINUTES
\nMAKES: 2 CHICKEN BREASTS<\/p>\n

Stuffed Chicken
\n2\u00a0\u00a0 \u00a0boneless, skinless chicken breasts
\n1\u00a0\u00a0 \u00a0green bell pepper, cut into strips
\n4\u00a0\u00a0 \u00a0ozs Monterey Jack cheese<\/p>\n

Biscuit Breading
\n1\u00a0\u00a0 \u00a0cup Budget Mix\u00ae<\/sup>\u00a0All-Purpose\u00a0Gluten-free Baking Mix<\/a>
\n\u00bc\u00a0\u00a0 \u00a0t cayenne pepper
\n\u00bc\u00a0\u00a0 \u00a0t salt
\n1\/3\u00a0 cup yogurt
\n2\u00a0\u00a0 \u00a0eggs
\nrice flour for dusting
\n1\u00bd\u00a0 T butter, melted<\/p>\n

1. Preheat oven to 400\u00b0F 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 \u00bc\u201d thickness.
\n2. Fill with \u00bd of the bell pepper strips and \u00bd of the cheese. Roll breast up and secure with a toothpick. Repeat this process with the second chicken breast.
\n3. 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.
\n4. 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\u201d 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.
\n5. Brush the crust with melted butter and bake for 30-35 minutes, or until internal temperature reaches 165\u00b0F (to keep the crust from over-browning, cover with foil for the first 20 minutes of baking).<\/p>\n

\"\"<\/p>\n

Preheat oven to 400\u00b0F and lightly butter a baking sheet.<\/p>\n

\"\"
\nPlace a piece of plastic wrap over a cutting board. Butterfly one chicken breast.<\/p>\n

\"\"<\/p>\n

Cover in plastic wrap, and using a meat tenderizer, pound to \u00bc\u201d thickness.<\/p>\n

\"\"\"\"
\nFill with strips of \u00bd of a bell pepper.<\/p>\n

\"\"
\nThen 2 ozs of cheese.<\/p>\n

\"\"
\nRoll breast up.<\/p>\n

\"\"\"\"\"\"
\nSecure with a toothpick. Repeat this process with the second chicken breast.<\/p>\n

\"\"\"\"
\nAdd 1 cup of Budget Mix\u00ae<\/sup>\u00a0All-Purpose\u00a0Gluten-free Baking Mix<\/a>\u00a0to a medium bowl.<\/p>\n

\"\"
\nSprinkle in \u00bc t of cayenne pepper.<\/p>\n

\"\"
\nSprinkle in \u00bc t of salt.<\/p>\n

\"\"
\nAdd 1\/3 cup of yogurt to a medium bowl.<\/p>\n

\"\"
\nAdd 2 eggs.<\/p>\n

\"\"
\nWhisk together.<\/p>\n

\"\"
\nPour the yogurt mixture into the dry mixture.<\/p>\n

\"\"
\nStir until dough forms. Divide into two equal portions.<\/p>\n

\"\"
\nDust a flat surface with rice flour.<\/p>\n

\"\"
\nPlace one of the portions of dough over rice flour.<\/p>\n

\"\"<\/p>\n

Dust the top with rice flour and roll out to roughly 1\/8\u201d thickness.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Place chicken breast on one side of the dough and remove the toothpick.<\/p>\n

\"\"
\nWrap chicken up in dough (the dough is fragile, and may require a little coaxing and reshaping).<\/p>\n

\"\"<\/p>\n

\"\"
\nPlace on prepared baking sheet. Repeat this process with the second breast.<\/p>\n

\"\"
\nBrush the crust with melted butter.<\/p>\n

\"\"<\/p>\n

Bake for 30-35 minutes, or until internal temperature reaches 165\u00b0F (to keep the crust from over-browning, cover with foil for the first 20 minutes of baking).<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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