Fiery Stuffed Barbecue Chicken with Habanero Peppers
The inspiration for this recipe is a spicy pesto. We really wanted to spice it up, so habanero peppers were the obvious choice, but we also wanted a touch of sweet. Pear was the perfect choice. When pear bakes, it adds a silky texture to the pesto stuffing, and a welcomed sweetness. Match with that spicy habaneros and a tangy barbecue sauce recipe, and you have a winner.
Ingredients
- 2 large chicken breasts
- 1 habanero pepper, chopped
- 1 pear, peeled and chopped
- 1 small handful pecans
- ¼ cup fresh Romano cheese, shredded
- 1 teaspoon garlic, minced
- 2 tablespoons Cajun seasonings
- Salt to taste
- Spray oil
Cooking Directions
- Preheat oven to 350.
- Heat a sauté pan to medium heat and lightly spray with oil. Add pecans and pan roast about 5 minutes. Transfer to a food processor.
- To food processor, add habanero pepper, Romano cheese and garlic. Process until slightly chunky. Transfer mixture to a mixing bowl.
- To the mixing bowl, add the chopped pears. Mix well.
- Season chicken breasts with Cajun seasonings and salt to taste.
- Cut a slice into the side of each chicken breast.
- Heat a sauté pan to medium heat and spray with spray oil. Sear each chicken breast about 2 minutes per side. Remove from heat and cool slightly.
- Stuff each chicken breast with your habanero-pear-pecan stuffing mixture. Mash it in good.
- Set the stuffed chicken breasts in a baking dish and bake 30 minutes, or until the chicken is cooked through.
- Serve with your favorite barbecue sauce recipe.
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