GREEN CHILI AND CHEESE CHICKEN
This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
Provided by MELISSAINNOVA
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
- Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
- Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 4.3 g, Cholesterol 120.2 mg, Fat 18.8 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 9.6 g, Sodium 792.4 mg, Sugar 0.9 g
BACON, CHILE AND CREAM CHEESE-STUFFED CHICKEN BREASTS
Jalapeño poppers are the inspiration for these addictive, crispy baked chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
- In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
- Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
- Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).
Nutrition Facts : Calories 590, Carbohydrate 24 g, Cholesterol 185 mg, Fat 4 1/2, Fiber 0 g, Protein 48 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1 g
CHILI AND CHEESE STUFFED CHICKEN BREASTS
This recipe is excellent as a leftover as well. Serve it with a guacamole salad or fruit salad. It's also great cold or on a picnic.
Provided by kineline
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together rice, chili, cheese, onion, and cumin.
- Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
- Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
- Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.
Nutrition Facts : Calories 287.6, Fat 8.8, SaturatedFat 4.7, Cholesterol 120.8, Sodium 239, Carbohydrate 16.5, Fiber 1.2, Sugar 1.2, Protein 34.5
CHILI AND CHEESE STUFFED CHICKEN BREASTS
This recipe is excellent as a leftover as well. Serve it with a guacamole salad or fruit salad. It's also great cold or on a picnic!
Provided by Terri Ryker-Lloyd
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Mix together rice, chili, cheese, onion, and cumin.
- Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
- Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
- Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 17.7 g, Cholesterol 119.2 mg, Fat 8.9 g, Fiber 1.4 g, Protein 35.9 g, SaturatedFat 4.7 g, Sodium 242.9 mg, Sugar 1.8 g
GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE WITH SMOKED CHILE CILANTRO SAUCE
Steps:
- Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
- In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.
CHILE RELLENOS STUFFED CHICKEN
Make and share this Chile Rellenos Stuffed Chicken recipe from Food.com.
Provided by Julesong
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven the 375 degrees F.
- Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
- Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
- Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
- Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
- Repeat with all breasts and chile peppers.
- Beat the egg and milk together and pour into a shallow dish or pan.
- Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
- Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
- Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
- Remove and discard toothpicks.
- Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.
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