Mexican Stuffed Chicken Breasts Recipes

Steps:

• Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
• In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the 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. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
• In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
• Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.

Steps:

• Preheat oven to 375°. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick., Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165°. Discard toothpicks before serving.

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:

• Cook pasta shells in well salted, boiling water until al dente. If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling. Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients. In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.) Spread 3/4 cup picante sauce in the bottom of a large baking dish. (I used one 13x18x2-inch dish, but two 9×13-inch dishes should also work.) Reserve the final 1/4 cup for later. Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan. When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350°F for about 30 minutes or until hot and bubbly.

Steps:

• Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
• Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
• Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
• Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
• Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
• Drizzle lime juice evenly on roll-ups before serving.

Steps:

• Dethaw chicken breasts if frozen. Preheat oven to 350 F and lightly spray a 13x9 pan with cooking spray or lightly coat with shortening. Place a single breast into a ziplock, do not close. Continuously beat with mallet or rolling pin evenly until chicken breast is about 1/2 inch thick. Do this with every chicken breast.
• Melt butter, coat both sides of chicken. Shred 1 3/4 cheese and mix with the tomatoes and chilis, 1/2 pkg of taco seasoning,1/4 C onion.
• Put 1/4 cup of mixture in each breast. Do not overfill. Rolling is easiest if mixture is compact, tuck sides while roling away from you. Place in pan, edges on bottom.
• Bring Enchilada sauce to a boil, stirring in the chilli powder, garlic, and remaining onion. Pour hot sauce over the breasts. Top with remaining cheese, and olives. Cover with tin foil.

Steps:

• Preheat oven to 350*F Coat a 9x9 inch casserole dish with cooking spray and set aside. Place chicken breast between two pieces of plastic wrap. Pound with a meat tenderizer until flattened to 1/4 inch thick. Do this to all breasts. In a bowl mix 3 Tablespoons butter, pepper jack cheese, sharp cheddar cheese, green onions & green chilies. In another bowl place melted butter. In another bowl mix crushed cheese crackers and taco seasoning. Spoon cheese mixture onto each chicken breast and roll up, tucking sides in if possible. No need to secure with toothpicks. Dip rolled chicken into butter mixture then coat with cracker crumbs. Place chicken into casserole dish. Bake for 40 minutes or until digital thermostat inserted into chicken reads 165*F

Steps:

• Preheat the oven to 385 degrees F (200 degrees C).
• Heat butter and oil in a frying pan over medium-high heat. Saute onion in the hot pan until soft, about 5 minutes. Add chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Reduce heat to medium, and add water and chili powder. Stir in garlic, salt, cumin, and red pepper; let cook for 5 minutes. Add rice and black beans.
• Transfer chicken mixture to a bowl. Pour most of the crushed tomatoes into a large baking pan so it is 1 inch deep. Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place open-side up in the tomatoes. Pour remaining crushed tomatoes over the peppers so they are just covered. Sprinkle with Mexican cheese, and cover the pan.
• Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.

Steps:

• Pre-heat oven to 400.
• Meanwhile, crush Doritos using rolling pin.
• Mix the mayo and taco seasoning together in a bowl.
• Butterfly each chicken breast almost all the way through creating a pouch for the filling.
• Spoon some salsa into the middle of each chicken breast, generously sprinkle cheese on top of salsa and close, securing with several toothpicks.
• Spread mayo mixture over chicken breasts (1 side at a time) and dip into cruched Doritos(or sprinkle Doritos over chicken) to coat.
• Repeat on other side.
• Place on a cookie sheet (I line mine with non-stick foil) and bake 20-25 minutes or until no longer pink.
• Serve with rice & enjoy!

Steps:

• Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick. , In a shallow bowl, combine the bread crumbs, cheese, chili powder, salt and cumin. Place flour in another shallow bowl. Place butter in a third shallow bowl. Coat chicken with flour, then dip in butter and roll in crumb mixture., Place roll-ups, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25 minutes or until chicken is no longer pink. Discard toothpicks.