Oaxaca Queso and Ham Stuffed Chicken with Cilantro Tomato Sauce

Yummy!  The flavor of ham and cheese stuffed chicken breasts have always been popular.  Cordon Bleu chicken or veal was popular for a very long time.  This cilantro tomato sauce is a very nice flavor to accompany the Oaxaca Queso and ham stuffed chicken.
     Oaxaca Queso and Ham Stuffed Chicken Recipe:  Butterfly cut a chicken breast and lay it flat on a counter top. 
     Place a little bit of thin sliced ham and sliced Oaxaca cheese on one half of the chicken breast. 
     Fold the plain half of the chicken breast over the ham and cheese. 
     Pound the chicken's edges lightly with a mallet to seal in the stuffing. 
     Dredge the stuffed chicken breast in flour. 
     Dip the floured chicken in egg wash. 
     Dredge the chicken in plain fine bread crumbs. 
     Heat a saute pan over medium/medium high heat.
     Add enough vegetable oil so the oil is about 1/4 deep. 
     Saute both sides of the breaded stuffed chicken breast, till it becomes a golden colored.  (The chicken will be only halfway cooked at this point.)  
     Remove the chicken from the pan.
     Place a roasting rack on a baking pan. 
     Set the chicken on the roasting rack. 
     Bake in a 350 degree oven till the chicken is fully cooked and the cheese just starts to weep out.  (About 5 to 10 minutes.) 
     Cilantro Tomato Sauce Recipe:  Heat a sauce pot over medium heat.
     Add a splash of olive oil. 
     Add a minced garlic clove.
     Add half of a minced green jalapeno pepper.
     Saute till the garlic starts to become golden colored.
     Add a splash of white wine. 
     Add 1 1/2 cups of tomato puree.
     Add sea salt and white pepper.
     Add a small handful of chopped fresh cilantro. 
     Reduce the sauce gently, till a thin tomato sauce is formed.
     Use a ring mold to place some Spanish style rice on a plate. 
     Spoon the cilantro tomato sauce on the plate where the chicken will be set. 
     Set the Oaxaca Queso and ham stuffed chicken on the sauce. 
     Garnish the rice with cilantro sprigs and a lime slice.
     Spanish Style Rice:  Boil 2 cups of water. 
     Add 2 pinches of ground anatto. 
     Add 2 pinches of cumin. 
     Add a pinch of cayenne pepper.
     Add 3 pinches of paprika. 
     Add a tablespoon of tomato puree. 
     Add sea salt and black pepper. 
     Add 1 cup of long grain white rice. 
     Bring the rice to a boil. 
     Turn the temperature to low heat and cover the pot with a lid. 
     The rice should be fully cook in a little bit less that 20 minutes.
     The aroma when slicing the chicken open is mouth watering!  Oaxaca cheese has a very nice flavor and aroma.  Cilantro tomato sauce is a very mild full flavored sauce.  The sauce and stuffed chicken go well together.  This is a simple recipe that is so satisfying! ...  Shawna