Chicken Breast With Chili Cheese Recipes

GREEN CHILI AND CHEESE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
• Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

CHILI AND CHEESE STUFFED CHICKEN BREASTS

Steps:

• Mix together rice, chili, cheese, onion, and cumin.
• Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
• Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
• Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.

CHILI AND CHEESE STUFFED CHICKEN BREASTS

Steps:

• Mix together rice, chili, cheese, onion, and cumin.
• Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
• Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
• Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.

CHICKEN BREAST WITH CHILI CHEESE

Steps:

• Lay breasts in 8 by 12 inch Pyrex dish. Season lightly as desired.
• Cover with foil and bake at 350 degrees for 15 minutes.
• Mix cheese and chilies and place on chicken.
• Sprinkle green onions and bacon on top.
• Return to oven and bake, uncovered, about 10 to 15 minutes.
• Slice avocado and arrange on chicken. Serve sour cream on side, if desired. Good with rice or beans, tossed salad, and warm tortillas. Makes 4 hearty servings.

EASY CHEESY CHILI CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
• Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
• Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.

BACON, CHILE AND CREAM CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
• In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
• Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
• Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).

CHILI-SPICED CHICKEN BREASTS

Steps:

• Combine the first five ingredients; rub over chicken. In a nonstick skillet, brown chicken in oil on both sides. Add onions, jalapeno and garlic; saute for 1 minute. , Add tomatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. , In a small bowl, combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened.

CREAM CHEESE CHICKEN CHILI

Steps:

• Combine chicken, water, bell pepper, celery, onion, garlic, seasoned salt, and oregano in a pot. Bring to a boil; continue to boil until chicken is no longer pink in the center and juices run clear, 15 to 20 minutes.
• Remove from heat, shred chicken with 2 forks, and return to the pot. Add beans, salsa, and chile peppers, and return to a boil. Reduce heat to low and add cream cheese and Monterey Jack cheese. Do not allow to boil once cheeses are added; if boiling you can remove from the heat entirely. Stir until melted.

CHICKEN BREASTS WITH GREEN CHILI CREAM SAUCE

Steps:

• Heat oil in skillet large enough to hold chicken and sauce. Saute chicken until golden brown on both sides but do not cook through. Remove chicken and set aside.
• Saute onion and garlic in remaining oil until onion softens and begins to turn golden.
• Stir in stock, chilies, ground coriander and cumin and cook 1 or 2 minutes. Add chicken and spoon some sauce over; reduce heat, cover and cook about 10 minutes, until chicken is cooked through.
• In food processor or blender process yogurt and ricotta to smooth paste.
• When chicken is cooked, arrange on serving platter; spoon over sauce; top with ricotta-yogurt mixture and sprinkle with fresh coriander.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

SLOW COOKER CREAM CHEESE CHICKEN CHILI

Steps:

• Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
• Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.

BONELESS CHICKEN BREASTS WITH RED CHILI SAUCE

Steps:

• Preheat oven to 400°F.
• Make red chili sauce:
• In a saucepan simmer chilies, onion, and garlic in water to cover 20 minutes and with a slotted spoon transfer to a blender. Add 1/2 cup cooking liquid, raisins, and salt and blend until smooth. Sauce may be made 1 week ahead and chilled, covered.
• Make chicken:
• While chilies are simmering, in a bowl stir together yogurt, garlic paste, cumin, and salt to taste. Add chicken and coat with marinade. Marinate chicken, covered and chilled, at least 15 minutes and up to 1 day.
• In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking. Add chicken with marinade clinging to it, skinned sides down, and sauté 1 minute on each side, or until golden-brown patches appear.
• Add chili sauce to skillet and bring to a simmer, uncovered, scraping up any brown bits. Transfer chicken mixture to a shallow baking pan just large enough to hold chicken in one layer and bake, covered, 15 minutes. Remove cover and sprinkle Münster over chicken. Remove pan from oven and let stand 1 minute to melt cheese.

BACON-WRAPPED CHICKEN BREASTS WITH CHILE CHEESE SAUCE

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
• Wrap a slice of bacon around each piece of chicken and place on the baking sheet. Bake about 20 minutes or until cooked through. Remove chicken from the oven. Preheat the broiler.
• Meanwhile, in a saucepan, bring the soup, milk, chipotle pepper, Worcestershire to a simmer over medium heat. Turn of heat; keep sauce warm.
• Broil the chicken 4 to 5 inches from heat for 1 to 2 minutes or until the bacon is really sizzling. Serve chicken topped with the cheese sauce.

CHILI'S MONTEREY CHICKEN

Steps:

• Pound chicken breast until it is somewhat flattened, and season with salt and pepper.
• Spray Pam in a nonstick skillet, and cook chicken breast until it is done.
• Transfer to a serving plate.
• Top chicken breast with Barbeque sauce, bacon, and cheese.
• Broil chicken breast in the oven, or melt the cheese in a microwave.
• Sprinkle with a small amount of cold chopped tomatoes and chives.

ROAST CHICKEN WITH HERB CHEESE, CHILI, AND LIME STUFFING

Steps:

• Preheat oven to 400°F.
• Use the point of a knife and your fingers to carefully separate the skin from the meat of the chicken across the breast and over the tops of the legs. Just loosen the skin with the knife, then carefully run your fingers underneath. Try not to tear the skin.
• Grate the lime and beat the rind into the cream cheese along with the chopped pepper.
• Pack the cream cheese stuffing under the skin of the chicken, using a teaspoon, until fairly evenly distributed.
• Push the skin back into place, then smooth out the stuffing into an even layer by gently rubbing your hands over the skin.
• Put the chicken in a roasting pan and squeeze the juice from the lime all over top.
• Roast for 1 1/2 hours, or until the chicken is cooked through. If the top of the chicken becomes too browned, cover the chicken with foil towards the end of the cooking time.
• Carve the chicken, spoon the pan juices over top, and serve.