Easy Southwest Chicken Bundles Recipes

Steps:

• 1. Heat oven to 425. Lightly spray a lg baking sheet w/ cooking spray. In bowl, stir together chicken, cream cheese, 1/2 cup picante sauce and shredded cheese.
• 2. Unroll dough onto lightly floured surface, roll dough into 12" square. Cut into 4-6" squares. Place 1/2 cup chicken mix onto each square. Fold dough over filling.
• 3. Press edges together to seal. Place squares on baking sheet. Bake about 12 mins, or until golden brown. Serve w/ remaining picante sauce.

Steps:

• Remove protective ice glaze from breasts by holding under lukewarm running water for 1 minute Pat dry.
• Place each breast between 2 pieces of plastic wrap.
• Working from center to edges, pound lightly with flat side of meat mallet to 1/4 inch thick.
• Remove wrap.
• Season with salt and pepper.
• Wash hands.
• Combine cheeses.
• Divide into 6 equal portions and roll into balls.
• Fold one chicken breast around cheese ball to form a bundle.
• Lay 2 pieces of bacon in the form of an X.
• Place bundle in the center of the cross and bring ends up to meet on top and secure with toothpicks.
• (You are wrapping the chicken in the bacon) Repeat with remaining chicken and bacon.
• Place bundles in 9x13 inch baking dish.
• Bake uncovered in a 350 degree oven about 30 minutes or until tender and no longer pink.
• Turn oven to broil.
• Broil bundles 3 to 5 minutes or until bacon is browned.
• Remove bundles from oven and remove toothpicks.
• Mix ranch and salsa.
• Pour mixture in center of a serving plate and place chicken on the plate for serving.

Steps:

• Preheat oven to 350°. Beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken., Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed stuffing, lightly pressing down., Transfer to ungreased baking sheets. Bake until golden brown, 20-25 minutes. Freeze option: Freeze unbaked bundles on baking sheets until firm; transfer to a freezer container. May be frozen up to 2 months. To use, thaw in refrigerator. Bake as directed, increasing time as necessary to heat through.

Steps:

• Place chicken between 2 sheets of heavy-duty plastic wrap. Flatten to 1/8 inch thickness.
• Top each chicken breast with 1 green chile and 1 cheese slice. Roll up and secure with a toothpick.
• Whisk together egg and 2 tablespoons water in a shallow bowl.
• Dip chicken rolls in egg mixture and dredge in the crushed chips.
• Place the rolls in a lightly greased oven pan.
• Bake at 375 degrees for 30 to 35 minutes.
• Let stand for 5 minutes before slicing.
• Serve with salsa and garnish with a lime wedge.

Steps:

• Place thawed breast in plastic wrap and pound lightly to 1/4 inch thickness, until all are done. Season each with salt & pepper.
• In small bowl, combine cheeses. Divide into 6 equal portions and roll into balls. Fold one chicken breast portion around cheese ball to form bundle.
• Cut a slice of bacon in half and lay in the form of a cross. Place chicken bundle in center of cross and bring ends of bacon up to meet on top, like a package, and secure with toothpick. Repeat process with remaining chicken.
• Place bundles in 9x13-inch dish and cook uncovered at 350* for about 30 minutes. Turn oven to broil and broil bundles 3-5 minutes until bacon is browned. Remove bundles from oven and remove toothpicks.
• Mix ranch dressing and picante sauce together. Pour mixture in small bowl and place in center of serving plate and place chicken around it. Garnish with tomatoes, jalapeno peppers, or my Tabasco Guacamole.

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.