I wanted to make stuffed turkey croquets with Thanksgiving dinner inside, stuffing, cranberry sauce, but there is no turkey to be found in June so I settled for chicken stuffed with pico.
I split 3 large chicken breasts for the filling. The pico is a large tomato, a few sprigs of cilantro, three cloves of garlic, and four diced scallions. I threw them in a the food processor and pulsed it a couple times. It smells great.
I will stuff the chicken with the pico and some queso blanco crumbling cheese and top with sour cream. The chicken will be put in the oven for 20 minutes or so at 400. I'll put the stuffing in with five minutes to go. A light meal for the hot days ahead.
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