Chicka Chicka Boom Boom (sallye) Recipe

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CHICKA CHICKA BOOM BOOM (SALLYE)

sallye bates

By
@grandedame

Priscilla Smith's question about how to use leftover cornbread muffins and Janet Scott's question about what to do with habanero peppers rumbled around in my mind for the last week or so. This recipe is in response to these questions.

Hope you like it.


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

4
boneless skinless chicken breasts
3-6 medium
left over cornbread muffins
1 medium
white onion (or 1/2 large one)
1
celery rib
1
habanero pepper seeded & deveined
1 medium
egg, lightly whisked
1/2 c
pecans
1 tsp
poultry seasoning
1 tsp
fiesta quick chili mix or chili powder
1 tsp
black pepper
1 Tbsp
butter
4 slice
lean bacon
salt & pepper to dry rub chicken breasts
1 can(s)
chicken broth

Directions Step-By-Step

1
Preheat oven to 350º

Crumble cornbread into mixing bowl
2
In food processor, finely dice pecans

Mix into cornbread
3
Put butter in heavy skillet over medium heat

In same food processor, finely dice onion, celery and habanero

For less heat, you can substitute a jalapeno or hatch chili for the habanero

Pour into butter

Saute just until onion is translucent, stirring frequently to avoid burning

Pour into cornbread mixture
4
Add seasonings and egg to cornbread mixture

Begin adding chicken broth a cup at a time until mixture is nice and moist but not "runny". You want to keep it firm enough to form a ball

Set aside

Note: can be made ahead and chilled overnight in fridge.
5
Place chicken breasts one at a time on cutting board, cover with piece of waxed paper or plastic wrap.

With flat of tenderizing mallet (or edge of saucer) pound chicken until flat and flexible

When all four pieces are tenderized, place on parchment paper or waxed paper on counter and dry rub both sides of chicken with salt and pepper to taste

Divide cornbread into roughly 4 equal portions

Place one portion on each chicken breast

Wrap chicken around cornbread mix, folding chicken over at bottom

Wrap bacon slice around the stuffed chicken
6
Place on foil or parchment lined baking pan with open side (flaps) down

Cook for 30-40 minutes at 350º until chicken is cooked through

Note: If bacon begins to get too brown, cover chicken with foil tent
7
I know, I know, you always do this. But make sure you totally wipe down all counters with a bleach and antibacterial cleaner combination to get all the chicken "splatters" that might cause samonella. Do not use an ammonia based cleaner with the bleach as it will cause toxic fumes.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy