Brazilian Stuffed Chicken Breasts
|Skinless boneless chicken breast halves||1 Pound (4 Halves, 4 Pound)|
|Frozen corn kernels||1⁄2 Cup (8 tbs), thawed|
|Shredded reduced fat mexican cheese blend||1⁄4 Cup (4 tbs)|
|Chopped green olives||2 Tablespoon|
|Chopped low fat chorizo sausage||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Italian seasoning||1 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Olive brine||1 1⁄2 Tablespoon|
Preheat the oven to 425°F.
Spray a 1 1/2-quart baking dish with nonstick spray.
Place the chicken pieces between sheets of plastic wrap or wax paper.
Using a meat mallet or a rolling pin, pound the chicken until it is about 1/4-inch thick.
Combine the corn, cheese, olives, chorizo, cumin, Italian seasoning, and 1 tablespoon of the parsley in a medium bowl.
Place the pounded chicken pieces on a work surface; remove the top sheet of plastic wrap.
Spoon the corn mixture evenly down the center of each piece of chicken; roll the chicken up to enclose the filling and place seam-side down in the baking dish.
Cut 6 thin slices from the orange; cut the slices into half-rounds.
Juice the remaining orange and drizzle the juice over the chicken.
Arrange the orange slices on top of the chicken, sprinkle with the water, and cover with foil.
Bake until the chicken is cooked through, about 25 minutes.
Remove the pan from the oven, sprinkle with the remaining 1 tablespoon parsley and the olive brine, and serve at once.