Southwest Stuffed Chicken Breast With Pepper Jack Cheese Recipes

PEPPER JACK STUFFED CHICKEN

Steps:

• Cut cheese into two 2-1/4x1x3/4-in. strips. Flatten chicken to 1/4-in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken., In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Discard toothpicks.

SOUTHWEST STUFFED CHICKEN

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.

PEPPER JACK STUFFED CHICKEN

Steps:

• Cut cheese into two 2-1/4 in x 3/4 in strips.
• Flatten chicken with a meat mallet.
• Place a strip of cheese down the center of chicken.
• Fold chicken over cheese and secure with toothpicks.
• Rub seasoning over the outside of chicken.
• In a large skillet brown chicken on both sides.(once the chicken has fried on one side you can remove the toothpick).
• Transfer chicken to a greased baking dish.
• Bake uncovered at 350 for 25-30 minutes or until juices run clear.

SOUTHWEST STUFFED CHICKEN BREAST WITH PEPPER JACK CHEESE RECIPE

Steps:

• Preparation: -Place the chicken breasts into a medium-size bowl, and add in all of the ingredients beginning with the olive oil, up to and including the black pepper, and toss to season the meat well; marinate the chicken for at least 20 minutes, or even overnight, if preparing ahead. -Once chicken in marinated, preheat your oven to 350°, and line a baking sheet with foil and top with a wire rack. -Preheat your grill pan over medium-high heat, and drizzle in about 1-2 tablespoons of oil; once hot, add in the chicken breasts (work in a couple of batches, if necessary) and grill them for about 3 minutes per side, or just until golden on the outside (the chicken will not be cooked through at this point, which is fine.) -Once the chicken is cool enough to handle, make a pocket in the thickest part of the breast, taking care not to cut all the way through, but just creating a large enough of pocket to stuff with filling; add a generous ¼ cup of the cheese, then a couple of tablespoons each of the black beans and corn, and then a few slices of the roasted red peppers. -Use a couple of toothpicks to secure the opening, and place the stuffed breasts onto the wire rack, and place into the oven to bake for about 8-10 minutes, or until the chicken is cooked through and the cheese is melty. -Top each stuffed chicken breast with some of the Pico de Gallo, plus a few cilantro leaves, if desired, and a slice/wedge of lime, for garnish.

SOUTHWEST STUFFED CHICKEN BREASTS

Steps:

• Pound chicken breasts out flat.
• Place a slice of Provolone cheese and a green chili in the center of the breast.
• Roll up the breast and insert toothpicks through them to hold them shut.
• Dip in egg and roll in the breadcrumbs.
• Pre-heat oven to 350 degrees.
• Bake on 350 degrees for approximately 20-25 minute.

SOUTHWESTERN-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F.
• Place chicken, top sides down, on cutting board. Top each with 2 Tbsp. cheese and 1 Tbsp. salsa; roll up, starting at one short end of each.
• Empty coating mix into pie plate. Moisten chicken with water. Add chicken, 1 roll-up at a time, to coating mix; turn to evenly coat roll-up with coating mix.
• Place, seam sides down, in foil-lined 8-inch square baking dish sprayed with cooking spray. Discard any remaining coating mix.
• Bake 30 to 35 min. or until chicken is done, topping with remaining cheese for the last 5 min. Serve with remaining salsa.