NACHO-RIFIC STUFFED CHICKEN (HUNGRY GIRL)
I got this in an email flyer from Hungry Girl, this is definitely on the menu in the near future, hubby & I both love Mexican food and this sounds super yum!
Provided by Mandy
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 180.C.
- 2. Spray a large baking pan with nonstick spray and set aside.
- 3. To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.
- 4. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Remove blender from base, and add crushed chips, taco seasoning, and cayenne pepper. With the lid on, give it a good shake to mix. Transfer crumb mixture to a plate and set aside.
- 5. Lay cutlets flat on a clean, dry surface. Spoon filling onto the centers of the cutlets, evenly dividing it among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks.
- 6. Cover each stuffed cutlet with 1 tablespoons taco sauce, using the back of the spoon or your fingers to coat. Carefully roll each cutlet in the crumb mixture, making sure to coat all sides -- use a spoon or your fingers, if needed. Gently transfer to the baking pan.
- 7. Cover the pan with foil, and bake in the oven for 20 minutes.
- 8. Carefully remove foil, and bake in the oven for another 15 minutes, or until chicken is cooked through and outsides are crispy.
- 9. Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy!
Nutrition Facts : Calories 378.7, Fat 12.4, SaturatedFat 5.1, Cholesterol 170.4, Sodium 467.1, Carbohydrate 9.2, Fiber 2.3, Sugar 2.5, Protein 56.8
GREEK SPINACH-STUFFED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
- Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
- Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.
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