Mexican Stuffed Chicken with Corn Queso

When I saw this recipe on Meals and Moves, I knew I had to try it. Chicken stuffed with hummus? Yes, please! I'm so glad I did...it was a hit. Even my daughters both asked for seconds. Try this, it's delish!

Chicken with Corn Queso
Adapted from the Meals and Moves Blog

Ingredients:
4 Boneless, Skinless Chicken Breasts
4 Tbsp. Hummus
16 Black Olives, sliced
4 sliced Jalapenos (I only added these to my husband's serving)
Salt & Pepper, to taste
2 Tbsp. Extra Virgin Olive Oil
2 Cups Salsa
1/2 Cup Frozen Corn
1/2 Cup Shredded Cheddar
Avocado, sliced for garnish

Directions:
Preheat oven to 350 degrees. Butterfly chicken breasts, leaving one side attached as a pocket to stuff. Layer hummus, black olives, and jalapenos inside pocket of chicken. Secure chicken breast together with toothpicks. Season with salt & pepper. Heat a large oven-safe skillet to medium-high, add olive oil. Sear chicken breasts for about 3 minutes each side, or until nicely browned. Transfer pan to oven and bake until chicken is cooked through, approximately 20 minutes (depending on the thickness of your chicken). While chicken is baking, prepare corn queso. Combine salsa, cheddar, and corn in a saucepan over medium heat and stir together until cheese is melted and queso is cooked through. To serve, top each chicken breast with queso and garnish with avocado. Serve with rice or rice & beans, or whatever side you prefer. :)

Enjoy!