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/ Queso Fresco Chicken with Garbanzo Ragout



Queso Fresco Chicken with Garbanzo Ragout

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  • 4 each Chicken Breast
  • 1 cup Queso Fresco, crumbled
  • 2 teaspoons Jalapeno, Finely Diced
  • 1 teaspoon Cilantro, Chopped
  • As Needed Bread Crumb Topping
  • 1 1/2 cups Panko Bread Crumbs
  • 3 tablespoons Olive Oil
  • 1 tablespoon Dry Oregano
  • 2 tablespoons Tajo Cheese (or Parmesan), Grated
  • As Needed Garbanzo Ragout
  • 2 tablespoons Olive Oil
  • 1/4 cup Onion, Finely Diced
  • 2 tablespoons Poblano Chilies, Diced
  • 1 tablespoon Minced Garlic
  • 2 tablespoons Diced Tomatoes 1/4 inch
  • 1 tablespoon Cumin
  • 2 cups Furmano's Chick Peas , Drained and Rinsed
  • 1/2 cup Chicken Stock
  • 1 teaspoon Lime Juice
  • 1 teaspoon Cilantro, Chopped
  1. Mix together Queso Fresco, Chopped Cilantro, and Minced Jalapeno Peppers
  2. To Stuff Chicken Breast, slice a pocket lengthwise in the side of the chicken. Add 1/4 Cup of Queso Fresco into the pocket
  3. In a saute pan over medium high heat, add a little olive oil. Then sear the Stuffed Chicken Breasts on both sides. Remove Chicken to a roasting pan. Preheat oven to 375*
  4. Mix All the ingredients for the Bread Crumb Topping in a large plastic storage bag. When fully incorporated, top each chicken breast with the Bread Crumb Topping. Place in oven and roast for 15 minutes or an internal temperature of 165* is reached
  5. In the same saute pan used to sear the chicken, add Olive Oil.
  6. Over medium high heat, add Onions, Poblano Peppers, and Chick Peas. Saute for 3 minutes
  7. Next add Minced Garlic and Cumin. Saute another 2 minutes.
  8. Add Chicken Stock and Lime Juice. Heat to 165* and simmer for 10 minutes
  9. Add Chopped Cilantro just before serving
  10. Serve stuffed Chicken over rice in a pool of Ragout
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