MEXICAN STUFFED CHICKEN BREASTS
Facing another weeknight packed with activities, rush hour headaches and must-do chores? Get dinner on the table fast with these easy Mexican stuffed chicken breasts. You'll not only make supper easier on yourself, you'll be serving a satisfying, flavorful meal that lets you get everything else on the checklist done. These cheesy stuffed chicken breasts go from prep to table in under an hour, and will leave plates so clean that all you'll have to do is pop them in the dishwasher!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
- In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
- In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
- Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.
Nutrition Facts : Calories 560, Carbohydrate 10 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g
SPICY MEXICAN CHICKEN STUFFED BREAD BOWLS
This is not my recipe, but I honestly really liked it. Originally adapted from www.pillsbury.com site. I made a few changes, but overall the recipe was really good. So, I thought I would pass this on. They are very easy and quick to make.
Provided by SarasotaCook
Categories Chicken Breast
Time 40m
Yield 6 Bowls, 6 serving(s)
Number Of Ingredients 18
Steps:
- Bread -- Heat the oven to 350 degrees and either spray a cookie sheet with nonstick spray or line with parchment paper. Remove the bread loaf from the can and cut each loaf into 3 pieces. Shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F for 22 to 26 minutes or until golden brown.
- Filling -- In a large saute pan, add the oil and bring to medium high heat. Add the chicken, pepper and onion and cook 5 to 7 minutes until the chicken is no longer pink.
- Then add, in all the remaining ingredients except the sour cream and the 1 cup of cheese, and mix well. Bring to a boil, stir, and then reduce to medium low and simmer about 10 minutes, add in the sour cream and cook another minute or so, just to heat up.
- Bread Bowls -- Now the bread should be done and slightly cooled so you can handle them. You can also make these the day before, no problem. If you make the bread ahead, I like to just heat them up in the oven at 325 for about 10 minutes to warm up. Then, cut a slice off the top and then scoop out about 1/2 of the bread, and just press the rest of the bread in the bowl down to make room for the filling. You want some of the bread to remain.
- Fill -- Add 1/4 cup cheese to the bottom of each bowl, then fill your bread bowl with the chicken mixture, and then top each bread bowl with the remaining cheese and olives as a garnish. Serve the sour cream on the side.
- If you really want to make it good. Place the bread bowls right under the broiler for just a minute to melt the cheese. Just ENJOY! These are really very good.
- NOTE -- Don't throw out that bread you scooped out. Put in a baggie and freeze. Use that as a nice stuffing for some fish fillets of chicken breasts and it makes a great thickening agent for soups. You can also just let is dry out, crunch up and use over vegetables for bread crumbs. SAVE IT!
Nutrition Facts : Calories 820.5, Fat 27.3, SaturatedFat 12.9, Cholesterol 88.4, Sodium 1382.7, Carbohydrate 97.8, Fiber 11, Sugar 4, Protein 48.6
SPICY BREADED CHICKEN WINGS
"Everyone really loves these spicy chicken wings! " says Barbara White in Katy, Texas. "They taste just like fried chicken but they're baked and are wonderful even without the dipping sauce. You can also make them with bags of drumettes instead of whole wings." -Barbara White Katy, Texas
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 pieces.
Number Of Ingredients 14
Steps:
- In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, onion powder, basil, cayenne, garlic salt and paprika. , Cut chicken wings into three sections; discard wing tip sections. Dip chicken wings into egg mixture, then coat with crumb mixture. Place in a greased 15x10x1-in. baking pan. Bake at 425° for 25-30 minutes or until juices run clear, turning every 10 minutes. , In a small bowl, combine the sauce ingredients. Serve with chicken wings.
Nutrition Facts : Calories 77 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 121mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
MEXICAN CHICKEN STUFFED PEPPERS
A great twist on the typical stuffed peppers.
Provided by Brenda Kral
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 2h10m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
- Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
- Heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. Add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
- Fill bell peppers with chicken mixture. Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. Cover dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and add rice and Mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.3 g, Cholesterol 40 mg, Fat 9.4 g, Fiber 8.2 g, Protein 21.5 g, SaturatedFat 3.4 g, Sodium 1044.3 mg, Sugar 11.9 g
EASY SPICY MEXICAN-AMERICAN CHICKEN
My husband is Mexican, and he loves spicy chicken from the supermarket. I was trying to recreate one of the spicy packaged chicken dishes at home, and that's what i came up with. Chicken thighs are softer and juicier. It is very spicy and tangy, easy to make, and he loves it!
Provided by Anna Rivera
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
- Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
- Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 11.1 g, Cholesterol 141.8 mg, Fat 24.7 g, Fiber 2.2 g, Protein 39.3 g, SaturatedFat 6.8 g, Sodium 1610.2 mg, Sugar 7.9 g
MEXICAN CHICKEN MEATBALLS
These low-fat meatballs taste fabulous on their own, but if you want to take things up a notch, serve with a dip of hot Velveeta cheese and salsa. You could also substitute ground white turkey for the chicken. -Katrina Lopes, Lyman, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 5 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients. Crumble chicken over mixture and mix well. Shape into 1-in. balls. Place on baking sheets coated with cooking spray., Bake at 375° for 12-15 minutes or until a thermometer reads 165° and juices run clear, turning occasionally. Serve with salsa if desired. Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 21 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 49mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MEXICAN CHICKEN TENDERS
An fast and easy Mexican flavored chicken tender to serve for weeknight dinners.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In large resealable food-storage plastic bag, place taco seasoning mix. In shallow bowl, beat egg. In another large resealable food-storage plastic bag, place bread crumbs. Place chicken in taco seasoning mix bag; seal and shake to coat. Dip chicken into egg. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with salsa.
Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 2 g, TransFat 0 g
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