This is a childhood favorite dish that Matt requested. I hadn't made it in years, having moved on to actually making my own sauces. The recipe was in an ad for Smucker's tomato preserves, which they stopped making years ago. I searched the internet until I found something that I thought was similar, and ended up with this:
"La vieja Fabrica" imported from Spain. It tastes even better than the Smucker's. And, of course, Newman's Own has been around all along. So this is a very simple recipe, that produces a tangy but not really spicy dish.
4 oz unsalted butter,
softened
½ cup shredded sharp cheddar
cheese
1 pkg taco seasoning
3 large chicken breasts
(preferably organic)
1 12 oz jar tomato preserves
12 oz mild salsa (such as
Newman’s Own)
4 oz pitted black olives
1 cup shredded cheddar
cheese
Preheat oven to 350°F.
Blend butter, taco seasoning
and ½ cup shredded cheddar cheese, then divide into 6 pieces, shaping them into
a small log. Put them in the
freezer while you cut and pound the chicken.
You want the chicken breasts
to be thin enough to cook easily, so slice chicken breasts in half so they open
like a book, then complete the cut.
Tenderize between two pieces of waxed paper or plastic wrap, pounding
them to about ¼-inch thick. You will have 6 pieces.
Wrap chicken around frozen
butter mixture, and secure with a toothpick. Place them in a baking dish.
Place the tomato preserves in a small saucepan and heat until the gelatin melts. Stir in the salsa and pour over chicken breasts. Scatter olives around them.
Cover with aluminum foil and
bake for 30 minutes.
Remove foil and sprinkle 1
cup shredded cheddar over the chicken.
Bake 5 minutes longer or until cheese has melted.
Serves 6.
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