Stuffed Chicken Roll Mexican Style Recipes

MEXICAN STUFFED CHICKEN

Steps:

• Preheat Oven to 350° F. / 175° C. In a food processor, pulse the taco shells into a fine crumb. Place in a shallow dish and set aside.
• Butterfly each chicken breast open, cover in plastic wrap and pound thin. Season both sides with salt and pepper and spread 1/4 cup refried beans over the cut side of each breast. Layer 1/3 cup cheese on top of the beans and spoon a tablespoon of the drained green chilies on top of each.
• Roll each chicken breast tightly away from you and secure with 2-3 toothpicks. Bread the prepared chicken in the taco crumbs, pressing evenly on all sides. Place chicken on a baking rack placed over a sheet pan and bake for 35 - 45 minutes or until the chicken reaches an internal temperature of 165° F. / 74° C. Allow to rest 5 to 10 minutes before serving.

MEXICAN STUFFED CHICKEN BREASTS

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.

STUFFED CHICKEN ROLL MEXICAN STYLE

Steps:

• Pound chicken out to thin it and make it larger. Season with spices. NOTE: Using a ziploc bag to put ckn in to pound makes for a much easier clean up.
• Place thin chicken slices on top of ckn breast, overlapping them and letting them hang out over the edge of the chicken.
• Place small amount of cheese and rotel on each pc. of ckn. Fold in sides of thin chicken slices, now roll chicken breast up, secure ends and center with toothpicks.
• Fry chicken breasts i a skillet in aboutrr 1/4 c. of olive oil on all sides till good and brown. Add about 1 1/2 c of water or ckn. broth, simmer for 20-30 min. turning once halfway through.
• Drizzle roasted tomatillo salsa over ckn. https://www.justapinch.com/recipe/juliann/roasted-tomatillo-salsa-salsa-de-tomatillo-asado/salsa?k=roasted+tomatillo+salsa&p=1&o=r

MEXICAN-STYLE AIR FRYER STUFFED CHICKEN BREASTS

Steps:

• Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
• Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
• Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
• Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
• Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
• Drizzle lime juice evenly on roll-ups before serving.

STUFFED CHICKEN ROLLS

Steps:

• Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

CHEESY MEXICAN STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
• Butterfly each chicken breasts and lay open like a book. (See how to butterfly chicken breasts for more details and step-by-step photos.)
• Sprinkle the inside of each chicken breasts with the salt and pepper.
• Add to each chicken breast 2 tablespoons of black beans, 1 1/2 tablespoons of chopped tomato, 1 1/2 tablespoons of chopped spinach and 1/4 cup of shredded cheese.
• Fold chicken breasts to close them up and lay on parchment-lined baking sheet.
• Sprinkle each of the tops of the chicken breasts with 1/2 teaspoon of the taco seasoning. Top each breast with an extra 1/4 cup of shredded cheese.
• Bake at 375 for 30-35 minutes, until chicken breasts are cooked through. Serve with desired toppings and enjoy!

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.