One of Hubby and I’s most well-loved appetizers is Wheat Thins dipped in cream cheese that is covered with raspberry chipotle sauce. Have you ever had it?! I can’t express how good it is! Truly!
The problem? Wheat Thins are high glycemic, highly processed, and the chipotle sauce is full of refined sugar. Ah, a challenge! 🙂
I actually hadn’t felt that sort of challenge rise inside me, or even the desire to try to create new recipes in quite sometime. Though that is not the reason why I haven’t been blogging for the past two months, the fact that I was so excited about creating something of my own again, got me praying about and thinking about whether it was time to come back. So, here I am. I still don’t fully know what it looks like for me to be “back,” but I do know it will be different than before. It will mean less blogging. It will mean less visits to your blogs, though I will still visit! I truly have missed you all…many of you have become dear friends from around the world! 🙂
Okay, so back to Wheat Thins with raspberry chipotle covered cream cheese 🙂 ….. or in this case, what I created with this yumminess in mind: Cheese stuffed chicken with homemade raspberry chipotle sauce! (Gluten free with no-refined sugars, of course!)
The cheese in the middle? Half cream cheese, half Monterrey Jack, and a little bit of almond milk to smooth it out. I truly had no idea if this combination would taste good, but it absolutely did! Really nice taste and texture…loved it!
I cut up some fresh yellow squash and carrots, letting them soak in olive oil, 1 clove fresh garlic, crushed dried chipotle peppers, and a little bit of honey before I cooked them. I wanted to carry over the “chipotle flavor” into the vegetables.
Cheese Stuffed Chicken with Raspberry Chipotle Sauce
*Created by Lori at creatingbeautyinthekitchen.wordpress.com
- 2 large boneless, skinless chicken breasts
- 1 large, dried chipotle pepper
- Raspberries (I didn’t measure….maybe one cup.) Use fresh if available, if not you can use frozen.
- 2 tbsp tomato paste
- 1/4 cup water
- 1/4 cup honey
- 2 tbsp olive oil
- 1 clove fresh garlic, pressed
- 2 tbsp almond milk + some almond milk to mix with the cheeses.
- Cream cheese
- Monterrey Jack cheese
- Preheat oven to 350 degrees
- Put a chicken breast (one at a time) in a large Ziplock bag and using a meat cleaver, tenderize the chicken and flatten it out. When finished, place on a large plate. Do the same thing with the second chicken breast.
- Now you want to start preparing the sauce. In a food processor (I use a Ninja), add the raspberries, chipotle pepper, water, honey, almond milk, tomato paste, olive oil, and garlic. Once thoroughly mixed and chopped up, put on the stove in a sauce pan and heat on low.
- To prepare the cheese, you will want to melt the Monterrey Jack a bit, so that it softens up. I placed it, along with the cream cheese, and some almond milk into a mixing bowl and used a hand mixer to combine all the ingredients, making it smooth.
- Now you are ready to stuff the chicken! Place a layer of the cheese onto each piece, then fold the pieces in half.
- Once your sauce has been cooking for about 2 minutes, pour some over the chicken. Save the rest, keeping it warm, so that you can poor more over the chicken when it is finished cooking.
- Bake for about 30 minutes. (That timing worked great for us, but it depends on how thin you got your chicken and how much you stuffed it.)
- When ready to eat, pour more of the sauce over the chicken if you would like. We did, and loved it!
This recipe is definitely another keeper in our house! I will probably experiment with the sauce some more, because it didn’t taste like what you get at the store, but we still loved it!
A couple weeks late, but Merry Christmas to those of you who celebrate it!