Southwestern Potato Crusted Stuffed Chicken Recipes

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.

SHEET-PAN SOUTHWEST CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
• In large bowl, mix 2 tablespoons of the oil, the cumin, coriander, salt and red pepper. Add sweet potatoes, bell pepper and chick peas; toss to coat. Transfer to pan in single layer.
• Do not clean bowl. Mix remaining 2 tablespoons oil and the taco seasoning mix in bowl; add chicken, and toss to coat. Add to pan with vegetables. Roast 24 to 29 minutes or until chicken is cooked through (at least 165°F in thickest part of thighs) and potatoes are fork-tender.
• Top with green onions and cilantro.

SOUTHWESTERN POTATO CRUSTED STUFFED CHICKEN

Steps:

• Preheat oven to 400°F.
• Pound chicken until 1/4 inch thick. Cut each breast into 2 pieces so that you're left with four pieces.
• In a small bowl, combine 1 1/2 tsp taco seasoning, 3/4 tsp garlic powder, 3/4 tsp chipotle chili powder or smoked paprika and 1/4 tsp black pepper. Season both sides of chicken well with spice mixture and set aside.
• Thinly slice and separate the dark green part of onions and the white and light green parts.
• In a large oven safe skillet (I love my cast iron for this), heat 1 tsp canola oil. Saute red pepper and the white and light green part of onions for 2 minutes or until softened. Stir in the corn, 3 Tbsp of the dark green onion tops and 1 1/2 tsp of taco seasoning. Mix well. Place mixture in a bowl and wipe out pan.
• Place hash browns in a food processor and pulse a few times until the potatoes are almost little squares. Mix in 2 Tbsp of taco seasoning and stir well until the seasoning has coated all of the potatoes.
• Add goat cheese, 2 Tbsp cilantro, 3/4 tsp garlic powder and 3/4 tsp chipotle chili powder or smoked paprika to vegetable mix and stir well to incorporate.
• Dip one side of chicken breast in beaten egg then put egg covered side up on a cutting board. Take a handful of the seasoned hashbrowns and crust the top of the chicken breast, pressing firmly.
• Carefully flip breast over and fill with 1/4 of goat cheese mixture. Fold breast over filling and repeat with remaining 3 pieces.
• In the same large skillet heat 1 to 1 1/2 Tbsp canola oil (it will depend on the size of your pan) over medium high heat until hot. Place chicken into pan and cook for 4 - 5 minutes or until very browned and crisp. Carefully flip chicken in pan and place in oven for 8 - 10 minutes or until cooked through.
• Allow to rest for 5 minutes then garnish with remaining tablespoon of cilantro and serve.

SPICY CHICKEN AND SWEET POTATO STEW

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

CHICKEN WITH POTATO STUFFING

Steps:

• Cook the potatoes in boiling salted water until almost tender; drain and set aside. Cook the sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into 1/2-in. pieces. , In a large skillet over medium heat, cook and stir potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 teaspoons parsley, salt, rosemary, 3/4 teaspoon thyme and pepper., Stuff the chicken with the potato mixture. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate until ready to bake., Place chicken in a roasting pan breast side up; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350° for 2-1/4 hours or until a thermometer inserted in stuffing reads 165° and a thermometer inserted in the thigh reads 180°., Bake stuffing in the baking dish for 45 minutes or until heated through and lightly browned. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. Skim fat and thicken pan drippings for gravy if desired. Serve with chicken and stuffing.

POTATO CRUSTED CHICKEN

Steps:

• Preheat oven to 350. Spray 9x13 baking dish with nonstick cooking spray.
• Cut any visible fat from chicken.
• Place Italian dressing in a large bowl. Place potato flakes in a separate large bowl.
• With one hand (your 'wet hand'), coat chicken with dressing. Sprinkle with salt, pepper, and paprika to taste with your 'dry hand'.
• Place chicken breast in potato flake bowl. With dry hand, coat chicken well with potato flakes.
• Place breasts in a baking dish. Bake in oven for 40-45 minutes until chicken is no longer pink.