Cooking For Two Fajita Stuffed Chicken And Rice Skillet Recipes

Steps:

• Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
• Melt remaining 1 tablespoon Spread in same skillet and cook green peppers, onion and chili powder, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in water and Knorr® Rice Sides™ - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender.
• Return chicken to skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream and finely chopped fresh cilantro.

Steps:

• In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion, bell pepper and 1 teaspoon of the taco seasoning mix. Cook 5 to 7 minutes, stirring frequently, until vegetables soften; remove from heat. Cool about 5 minutes or until cool enough to handle onion mixture.
• Meanwhile, in small bowl, mix remaining 1 tablespoon vegetable oil and remaining 3 teaspoons taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Rub chicken breasts with taco seasoning mixture. Spoon half of onion mixture into pocket in each chicken breast. Secure with toothpicks.
• Heat same skillet over medium heat; add chicken, and cook 1 to 3 minutes on each side or until browned. Remove chicken from skillet. Add broth; heat to boiling. Stir in rice; return to boiling. Place chicken over rice. Reduce heat to medium-low; cover and simmer about 20 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
• Sprinkle with queso fresco cheese and cilantro; serve with lime wedges.

Steps:

• Heat the canola oil (for the veggies) in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized.
• Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
• In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
• On a cutting board, slice a pocket in the chicken horizontally.
• Fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
• Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
• Serve with salsa, sour cream, and guacamole!
• Enjoy!

Steps:

• Preheat oven to 400°F (200°C).
• In a small bowl, mix together all of the fajita seasoning ingredients and set aside.
• Heat 1 tablespoon of the oil in a large, ovenproof skillet. Toss in the bell peppers and onions and sprinkle on 2 teaspoons of the fajita seasoning. Sauté until the veggies have softened, about 6 minutes.
• Using a sharp knife, slice into the side of a chicken breast to form a large pocket, being careful not to cut all the way through.
• Spoon in some of the fajita pepper mixture so that the breast is comfortably stuffed.
• Season the chicken on both sides with fajita seasoning.
• Heat the remaining oil in the skillet and brown the chicken, about 4-5 minutes per side.
• Transfer the skillet to the oven and bake for 10-15 minutes, until the meat is cooked through.
• Let the chicken rest for 5 minutes before slicing.
• Enjoy!