Southwest Chicken Bundle Recipes

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SOUTHWEST CHICKEN



Southwest Chicken image

Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.

Provided by Tamcattt

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

Steps:

  • In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g

SOUTHWEST CHICKEN DINNER



Southwest Chicken Dinner image

My family loves to order those gigantic takeout Tex-Mex burritos, but they can be expensive and we always have leftovers. I created a lighter, no-guilt alternative with the flavors they love, and that skips the tortilla. -Marquisha Turner, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 cups water
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked long grain rice
1 tablespoon taco seasoning
4 boneless skinless chicken breast halves (4 ounces each)
1 cup canned black beans or pinto beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 teaspoon grated lime zest
2 tablespoons lime juice
Pico de gallo, shredded Mexican cheese blend, sour cream, avocado, shredded lettuce or lime wedges, optional

Steps:

  • In a large saucepan, combine water, 1 tablespoon oil, salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender., Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°., In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among four bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.

Nutrition Facts : Calories 398 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 678mg sodium, Carbohydrate 52g carbohydrate (1g sugars, Fiber 3g fiber), Protein 30g protein.

SOUTHWESTERN CHICKEN BUNDLES



Southwestern Chicken Bundles image

This is my clipping stash which I am trying to clean out. Originally came from Southern Living in 2002.

Provided by TXOLDHAM

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 (5 1/4 ounce) can whole green chilies, drained
4 (1 ounce) monterey jack pepper cheese, sliced
1 large egg
2 tablespoons water
1 cup tortilla chips, crushed
salsa
lime wedge

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.

SOUTHWEST CHICKEN BUNDLES



Southwest Chicken Bundles image

As delicious as they are easy. Everyone I have served these to asks for the recipe! Sometimes I use some cheddar with the jack cheese. Whatever I have on hand. (From Tyson)

Provided by SmHerndon

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 chicken breasts
3 ounces monterey jack pepper cheese, grated
3 ounces cream cheese, softened
6 thin slices bacon
salt & pepper
1/3 cup ranch dressing, room temp
1/4 cup mild picante sauce, room temp

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.

SOUTHWEST CHICKEN BUNDLE



Southwest Chicken Bundle image

This is a great low-carb dish that makes you feel like you're eating something bad for you :) Its simple and very tasty!

Provided by jovigirl

Categories     Chicken Breast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

6 boneless skinless chicken breasts, frozen
3 ounces monterey jack pepper cheese, grated
3 ounces cream cheese, softened
12 slices bacon
salt and pepper, to taste
1/3 cup ranch dressing, room temperature
1/3 cup mild salsa, room temperature

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.

SOUTHWEST CHICKEN AND RICE CASSEROLE



Southwest Chicken and Rice Casserole image

All your favorite Southwest flavors in an easy-to-make chicken and rice casserole.

Provided by Debbie Wind Bailey

Categories     Chicken and Rice Casserole

Time 1h45m

Yield 10

Number Of Ingredients 15

nonstick cooking spray
1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
1 ½ cups uncooked white rice
1 (19 ounce) can black beans, rinsed and drained
1 (12 ounce) can whole kernel corn, drained
2 ¾ cups tomato sauce
2 cups chicken broth
1 cup sour cream
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground ancho chile pepper
½ teaspoon ground white pepper
½ cup chicken broth
1 ½ cups grated aged Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
  • Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
  • Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
  • Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
  • Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 42.3 g, Cholesterol 96.9 mg, Fat 21.9 g, Fiber 5.6 g, Protein 33 g, SaturatedFat 9.7 g, Sodium 1352.3 mg, Sugar 4.2 g

FIESTA CHICKEN BUNDLES



Fiesta Chicken Bundles image

"I love to make this chicken dish because while it bakes, I can take a siesta before the fiesta! I dreamed it up when I was on vacation and had limited ingredients. It's packed with great flavor, and my family really enjoys it." -Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breasts (6 ounces each)
4 corn tortillas (6 inches), chopped
1 cup shredded pepper Jack cheese
1-1/4 cups salsa verde, divided
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons canola oil
1/2 cup water
3 tablespoons orange marmalade
1 teaspoon chili powder
1/4 cup sour cream
1/3 cup minced fresh cilantro
2 cans (15 ounces each) Southwestern black beans, warmed

Steps:

  • Flatten chicken breasts to 1/4-in. thickness; set aside. In a small bowl, combine the tortillas, cheese and 1/2 cup salsa verde. Spoon tortilla mixture down the center of each chicken breast; roll up and secure with toothpicks., Combine cornmeal and garlic salt in a shallow bowl; coat chicken with cornmeal mixture., In a large skillet, brown chicken in oil. Add the water, marmalade, chili powder and remaining salsa to the pan. Bring to a boil. Reduce heat; cover and cook until a thermometer reads 170°, 15-20 minutes. Discard toothpicks., Top chicken with sour cream and cilantro. Serve with beans.

Nutrition Facts : Calories 760 calories, Fat 25g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 1356mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 16g fiber), Protein 59g protein.

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