Monday, June 6, 2016

Mexican Stuffed Chicken Breasts

This chicken really looks yummy.  I can see serving it on a bed of savory mexican rice along with a salad.

Seems like an easy prep, even for a beginner.  I would not change a thing!

This recipe comes from the kitchens of Betty Crocker, always an awesome choice for finding great recipes.


1 cup shredded pepper jack cheese (4 oz)
4 oz cream cheese, softened
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (1 oz) Old El Paso™ taco seasoning mix
4 boneless skinless chicken breasts (6 to 8 oz each) 
2 tablespoons olive oil

3/4 cup shredded mozzarella cheese (3 oz)
1/4 cup sliced green onions (4 medium) 
1/4 cup fresh cilantro leaves


Heat oven to 400°F. 

Line large, rimmed sheet pan with foil. 

Place wire rack on top of foil and spray with cooking spray.

Mix pepper jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. 

Cut 3-inch-long pocket to within 1/4 inch of opposite side of breast on the thick side of each chicken breast

Spoon about 1/3 cup cheese mixture into pocket of each chicken breast. Try to secure chicken up and over stuffing to keep filling from spilling out during cooking. Secure with toothpicks.

Mix remaining taco seasoning mix and the olive oil. 

Place chicken on rack and 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. 

Sprinkle each breast with green onions and cilantro.

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