Chipotle Stuffed Chicken Breast Recipe 43

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CHIPOTLE STUFFED CHICKEN BREAST RECIPE - (4.3/5)



Chipotle Stuffed Chicken Breast Recipe - (4.3/5) image

Provided by calicat

Number Of Ingredients 7

4 boneless, skinless chicken breast halves
1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Chipotle Cheddar Cheese, divided
1 jar (2 oz.) chopped pimiento, drained or 1/4 cup chopped, drained, bottled roasted red bell pepper
2 Tbsp. chopped cilantro or green onion tops
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic salt

Steps:

  • 1. Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking care not to cut through top or bottom of chicken. 2. Combine 1 cup cheese, pimientos and cilantro; stuff into pockets of chicken. Place chicken on a foil-lined baking sheet. Combine chili powder, cumin and garlic salt; rub mixture over both sides of chicken. Coat chicken lightly with cooking spray or brush with canola oil. 3. Bake in a preheated 400°F oven 20 minutes or until chicken is cooked through. Sprinkle remaining cheese over chicken. Continue baking 2 to 3 minutes or until cheese has melted. Nutrition Facts Serving Size 149 g Calories 326 Protein 37g Carbohydrates 4g Dietary Fiber 1g Total Fat 17.3 g Saturated Fat 9.1g Monounsaturated Fat 4.7g Polyunsaturated Fat 1.4g Cholesterol 95mg Vitamin A 36RE Vitamin C 5mg Calcium 349mg Iron 2mg Sodium 657mg

CHIPOTLE-APPLE CHICKEN BREASTS



Chipotle-Apple Chicken Breasts image

"The sweetness of the apple, the smokiness of the bacon and the heat from the chipolte pepper blends so well together in this delicious entree," writes Shannon Abdollmohammadi of Woodinville, Washington. "It's my husband's favorite."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 11

2 bacon strips, diced
1 small tart apple, peeled and coarsely chopped
2 tablespoons dried minced onion
2 tablespoons unsweetened applesauce
1/2 to 1 teaspoon chipotle peppers in adobo sauce, chopped
2 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons olive oil
1 teaspoon all-purpose flour
1/2 cup unsweetened apple juice
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. Saute apple in drippings until tender. Add the onion, applesauce, chipotle peppers and bacon; saute 2 minutes longer., Cut a pocket in each chicken breast half; stuff with apple mixture. In a small skillet, brown chicken in oil on both sides. , Transfer to an ungreased 8-in. square baking dish. Bake, uncovered, at 425° for 12-15 minutes or until a thermometer reads 170°., Meanwhile, add the flour, apple juice, salt and pepper to the skillet; stir to loosen browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 335 calories, Fat 12g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 489mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

BAKED CHICKEN BREAST WRAPPED IN BACON WITH CHIPOTLE SAUCE



Baked Chicken Breast Wrapped in Bacon With Chipotle Sauce image

I love this recipe because it's very simple to prepare and cook and is a hit at the dinner table. From my experience the best kind of bacon is to use the "center cut" type, it's more meat than fat and very tasty.

Provided by AzMunkyMexico

Categories     Chicken Breast

Time 1h30m

Yield 5-6 serving(s)

Number Of Ingredients 6

5 -6 boneless skinless chicken breasts
2 lbs of center cut bacon
1 (15 ounce) can chipotle chiles in adobo
1 cup sour cream
1/2 cup milk
2 chicken bouillon cubes

Steps:

  • Pre-heat oven to 350°F.
  • Wrap chicken breast in a slice or two of bacon depending on size of breast vs. size of bacon.
  • Place wrapped chicken breast onto a non-stick oven safe baking sheet/dish.
  • Cook until completely done, usually takes about an hour, hour and a half.
  • When chicken breast lack about 20 mins from being done, you can start preparing the chipotle sauce.
  • Combine chipotle peppers in adobo sauce, (you may only want to use a couple of them as these little guys can be quite potent, add to taste), with sour cream and milk, blend in the blender until there are little to no chunks left of the peppers.
  • Once you have this blended together add to a small sauce pan and simmer on low to medium heat and add the 2 cube of chicken bullion for flavor.
  • Add salt and pepper as desired.
  • To Serve: Place chicken on plate and pour chipotle sauce on top. Also works greats as an appetizer at parties, cut chicken into small bite size pieces and serve sauce in a bowl.

Nutrition Facts : Calories 1079.9, Fat 94, SaturatedFat 34.2, Cholesterol 215.8, Sodium 1923.1, Carbohydrate 4.6, Sugar 0.3, Protein 50.8

CHIPOTLE CHICKEN SKILLET



Chipotle Chicken Skillet image

A tasty spin on chicken and noodles, with less than 5 ingredients! Chicken, smoky Petite Diced Tomatoes with Chipotle along with egg noodles. Try it Midwestern style over mashed potatoes...you'll thank us later!

Provided by Red Gold

Categories     Trusted Brands: Recipes and Tips     RED GOLD®, Inc.

Time 50m

Yield 6

Number Of Ingredients 4

2 prepared chicken breasts, cut into 1-inch cubes, purchase prepared or cook your own
1 (14.5 ounce) can RED GOLD® Petite Diced Tomatoes with Chipotle
1 cup water
1 (6 ounce) package egg noodles

Steps:

  • In an electric skillet combine the chicken, diced tomatoes and water. Heat to boiling and reduce heat to simmer and cook for 20 minutes.
  • Stir in the egg noodles and cook an additional 20 minutes or until noodles are tender and mixture has thickened. Serve immediately. Option: Serve over rice or mashed potatoes.

Nutrition Facts : Calories 170 calories, Carbohydrate 24.8 g, Cholesterol 43.4 mg, Fat 2 g, Fiber 1.5 g, Protein 11.9 g, SaturatedFat 0.6 g, Sodium 243.9 mg, Sugar 0.5 g

STUFFED ROASTED BARBECUE CHICKEN



Stuffed Roasted Barbecue Chicken image

The taste of roasted chicken on your grill with the tang of a little bit of BBQ sauce.

Provided by yofe

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 9h10m

Yield 4

Number Of Ingredients 12

¼ cup ground black pepper
2 tablespoons smoked paprika
4 skinless, boneless chicken breast halves, pounded flat
2 tablespoons ground chipotle
2 cubes vegetable bouillon, or more to taste
¼ cup chopped fresh rosemary
16 baby carrots, chopped
2 shiitake mushrooms, sliced
2 stalks celery, chopped
5 cloves garlic, chopped
1 pinch ground chipotle, or to taste
¼ cup barbeque sauce

Steps:

  • Mix black pepper and smoked paprika together in a bowl; season 1 side of each chicken breast with black pepper mixture. Flip each chicken breast over and season the other side with about 1 1/2 teaspoons ground chipotle per chicken breast. Wrap chicken breasts in plastic wrap and refrigerate 8 hours to overnight.
  • Bring a pot of water to a boil; add vegetable bouillon and rosemary. Stir carrots, mushrooms, celery, and garlic into boiling broth; cook until vegetables are tender, about 10 minutes. Strain vegetables from broth using a slotted spoon and transfer to a bowl.
  • Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.
  • Remove plastic wrap from chicken breasts and place chipotle-side down on a work surface. Spoon the vegetable mixture onto each chicken breast; roll chicken breast around filling. Secure each breast with 2 toothpicks. Season outside of rolls with more ground chipotle.
  • Grill chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush chicken breasts with barbeque sauce; cook until exterior is caramelized, about 10 more minutes.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 19.2 g, Cholesterol 67.2 mg, Fat 4.2 g, Fiber 5.7 g, Protein 26.9 g, SaturatedFat 1.1 g, Sodium 293.1 mg, Sugar 7.4 g

BAKED STUFFED BONELESS CHICKEN BREASTS



Baked Stuffed Boneless Chicken Breasts image

This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist.

Provided by Hag chef

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

8 boneless chicken breast halves (about 3 pounds with or without the skin)
salt & fresh ground pepper
2 -3 tablespoons unsalted butter
1/3 cup finely chopped onion
1 teaspoon minced garlic
2 cups dry unseasoned breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup finely chopped fresh parsley
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried sage, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3-2/3 cup chicken stock
olive oil (to brush on the chicken)

Steps:

  • Preheat the oven to 350°F.
  • Rinse and pat dry the chicken breasts.
  • Trim any fat around the edges.
  • If you wish, remove the white tendon running through the tenderloins.
  • Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
  • Season with salt and ground black pepper.
  • Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
  • Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
  • Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper.
  • Stir in the chicken stock.
  • The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
  • Do not over moisten.
  • Taste and adjust the seasonings.
  • Lightly oil a 13 x 9-inch baking pan.
  • Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
  • Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
  • Lay the packets seam side down in the pan and brush with olive oil.
  • Season with Salt and ground black pepper to taste.
  • Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
  • Serve immediately.

CHIPOTLE BONELESS CHICKEN BREASTS



Chipotle Boneless Chicken Breasts image

Make and share this Chipotle Boneless Chicken Breasts recipe from Food.com.

Provided by Momma Zakaria

Categories     Chicken Breast

Time 55m

Yield 1-4 serving(s)

Number Of Ingredients 3

1 -4 whole boneless chicken breast, frozen
ms. dash Mrs Dash southwest chipotle seasoning mix
2 -8 tablespoons I Can't Believe It's Not Butter® Spread, mediterranean blend

Steps:

  • Preheat oven to 375°F.
  • Place chicken breasts in an ungreased baking pan.
  • Shake the seasonings over the chicken, then rub. Add one tbsp of the 'butter' in a dollop on top of the chicken.
  • Bake for 25-30 minutes, then take out of oven and flip. Sprinkle the seasonings on the newly upturned side, and put the other tbsp dollop on top.
  • Continue baking another 25-30 minutes, or until juices run clear when poked, and inner temp is 175°F.

ROASTED CHICKEN BREASTS WITH CHIPOTLE, CUMIN, AND CILANTRO



Roasted Chicken Breasts With Chipotle, Cumin, and Cilantro image

To make sure that the breasts cook at the same rate, purchase two similarly sized whole breasts (not split breasts) with skins fully intact. Whole chicken breasts weighing about 1 1/2 pounds work best because they require a cooking time long enough to ensure that the skin will brown and crisp nicely. If you do not own a broiler pan, use a roasting pan fitted with a flat wire rack. This recipe can easily be increased by 50 or 100 percent. If you do increase it, just make certain not to crowd the chicken breasts on the broiler pan, which can impede the browning and crisping of the skin.

Provided by Cucina Casalingo

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons chipotle chiles in adobo, minced
1 teaspoon ground cumin
2 teaspoons fresh cilantro leaves, chopped
kosher salt
2 tablespoons unsalted butter, at room temperature
ground black pepper
2 whole bone-in skin-on chicken breasts (about 1 1/2 pounds each)
1 tablespoon vegetable oil

Steps:

  • Adjust oven rack to middle position; heat oven to 450 degrees.
  • Line bottom of broiler pan with foil, place broiler pan rack on top; set aside.
  • In small bowl, mix minced chipotle chiles in adobo, ground cumin, chopped fresh cilantro leaves, 1/2 teaspoon salt, and butter until combined.
  • Sprinkle underside of chicken breasts liberally with salt and pepper.
  • Gently loosen bottom portion of skin covering each breast. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half. Using spoon, spread butter evenly over breast meat.
  • Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper.
  • Set chicken breasts on broiler pan rack, propping up breasts on rib bones.
  • Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 35 to 40 minutes.
  • Transfer chicken to cutting board and let rest 5 minutes. Carve.
  • Serve immediately.

Nutrition Facts : Calories 213.2, Fat 16.1, SaturatedFat 6, Cholesterol 61.7, Sodium 58.4, Carbohydrate 1.1, Fiber 0.7, Sugar 0.2, Protein 15.8

EASY MOIST CHIPOTLE CHICKEN



Easy Moist Chipotle Chicken image

Instead of just breading chicken, take it up a notch with a kick.

Provided by Toni Losada

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 quart oil for frying
1 cup bread crumbs
¼ cup grated Parmesan cheese
garlic salt and pepper to taste
½ cup mayonnaise
2 chipotle chilies in adobo sauce, or to taste
4 skinless, boneless chicken breast halves

Steps:

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine the bread crumbs, Parmesan cheese, garlic salt, and pepper in a bowl; set aside.
  • Place the mayonnaise and chipotle peppers into a blender and puree until smooth. Scrape the mayonnaise mixture into a plastic bag; add the chicken breasts and coat evenly with the mayonnaise. Press the chicken breasts into the bread crumb mixture and shake off any excess.
  • Cook the chicken breasts in the hot oil until the breading is golden brown and the breasts are no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 665.8 calories, Carbohydrate 21.4 g, Cholesterol 84 mg, Fat 50.4 g, Fiber 1.4 g, Protein 31.2 g, SaturatedFat 8.2 g, Sodium 604.3 mg, Sugar 2 g

CHICKEN BREASTS STUFFED WITH PERFECTION



Chicken Breasts Stuffed with Perfection image

What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.

Provided by PREGOCOOK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 2h45m

Yield 6

Number Of Ingredients 14

6 skinless, boneless chicken breast halves - pounded thin
1 (8 ounce) bottle Italian-style salad dressing
8 slices of stale wheat bread, torn
¾ cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
⅛ teaspoon pepper
1 ½ cups feta cheese, crumbled
½ cup sour cream
1 tablespoon vegetable oil
3 cloves garlic, minced
4 cups chopped fresh spinach
1 bunch green onions, chopped
1 cup mushrooms, sliced
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped

Steps:

  • Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
  • Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
  • In a large bowl, stir together the feta and sour cream. Set aside.
  • Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
  • Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
  • Bake, uncovered, in a preheated oven for 25 minutes.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 34.7 g, Cholesterol 119 mg, Fat 35.2 g, Fiber 5.1 g, Protein 43.4 g, SaturatedFat 13 g, Sodium 1516.6 mg, Sugar 8.6 g

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