30 Minute Mexican Chicken Stuffing Skillet Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
• Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
• Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
• Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until chicken is done (165°F). Remove chicken from skillet; keep warm.
• Add water and pepper to skillet. Bring to boil. Add stuffing mix; stir until moistened. Return chicken to skillet.
• Spoon salsa over chicken; sprinkle with cheese. Cover. Cook on low heat 5 min. or until cheese is melted.

Steps:

• In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
• In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

Steps:

• Preheat oven to 350 degrees (f).
• Mix water and margarine in 13x9 baking dish until margarine is melted.
• Stir in the stuffing mix and 1/4 cup of the salsa.
• Arrange chicken over stuffing mix.
• Pour remaining salsa over chicken.
• Bake, covered, for 30 minutes, or until chicken is thoroughly cooked.
• Sprinkle cheese over top and bake uncovered an additional 5 minutes, or until cheese is melted.

Steps:

• Mix all ingredient in a bowl.
• Stuff chicken and cook as per usual.
• This is quite a moist firm mix so you could also roll into a firm pattie and cook to one side.

Steps:

• Melt butter in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until done (165°F). Remove from skillet.
• Add water and peppers to skillet; bring to boil. Add stuffing mix; stir just until moistened. Top with chicken.
• Spoon salsa over chicken; sprinkle with cheese. Cover. Cook on low heat 5 min. or until heated through.

Steps:

• Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
• Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
• Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
• Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
• Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
• Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
• Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.