Mexican Stuffed Chicken Breasts Recipes

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!

BOB'S MEXICAN STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
• Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
• Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.

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.

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 MEXICAN CHICKEN

Steps:

• Preheat oven to 350 F.
• Combine bread crumb ingredients in a ziplock bag.
• Dip chicken breast into melted butter then shake in bread crumb mixture.
• Lay chicken pieces flat and put cheese and chopped jalapeno slices on top.
• Fold and fasten with toothpick.
• Place in 13x9 inch baking dish.
• Bake, uncovered for 40 minutes.

TACO CRUSTED CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400º Fahrenheit. Prepare a broiling pan with a rack by wiping with coconut oil or other oil of preference. A baking tray with a rack may be used as well.
• In a small mixing bowl, whisk together the egg and the hot sauce. Set aside.
• In a second small mixing bowl, whisk together the parmesan, almond flour, and taco seasoning.
• On a cutting board, prepare the chicken breasts by cutting an incision down the center of the breast long-ways about halfway through the breast. To create a pocket within the breast for the cheese, at the base of the previous incision, flatten the knife and cut a pocket horizontally to the right towards the edge of the breast. Finally, repeat this cut to the left (Refer to the process photo as needed). Repeat this entire process with each breast.
• Next, fill the pocket of each breast evenly with about 1 ounce of colby cheese. If using a block of cheese, shave off pieces of cheese to fit in the pocket. Once each breast is filled, secure the opening of the pocket closed by inserting 2-3 toothpicks.
• One by one, dip the chicken breasts in the egg mixture. Turn to coat. Then, dip the egg coated breast in the breading mixture, turning to coat and pressing down slightly if necessary. Place coated chicken breast on the prepared baking tray. Repeat for the rest of the breasts.
• Bake the chicken breasts in the preheated oven for 23-26 minutes, or until the internal temperature reaches 165º Fahrenheit. If a crispier breading is desired, turn the oven to the broil setting and broil the chicken for 1-3 minutes or until the coating turns golden and crispy.

MEXICAN TACO FLAVORED STUFFED CHICKEN BREASTS

Steps:

• Pre-heat oven to 400.
• Meanwhile, crush Doritos using rolling pin.
• Mix the mayo and taco seasoning together in a bowl.
• Butterfly each chicken breast almost all the way through creating a pouch for the filling.
• Spoon some salsa into the middle of each chicken breast, generously sprinkle cheese on top of salsa and close, securing with several toothpicks.
• Spread mayo mixture over chicken breasts (1 side at a time) and dip into cruched Doritos(or sprinkle Doritos over chicken) to coat.
• Repeat on other side.
• Place on a cookie sheet (I line mine with non-stick foil) and bake 20-25 minutes or until no longer pink.
• Serve with rice & enjoy!

MEXICAN STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F. Pound the chicken breasts so they are an equal thickness of about 1/8-inch thick. Set aside. Combine the cornmeal and taco seasoning in a shallow dish. Place the beaten egg in another shallow dish. Place a chicken breast on a work surface. Place green chiles, cheddar cheese strips, cilantro, and crushed red pepper near the bottom edge of the chicken breast. Fold the sides in and roll the chicken breast up. Dip the rolled chicken breast in the beaten egg, turning to coat it well and then let any excess drip off. Next roll the chicken in the seasoned cornmeal, pressing lightly so the cornmeal adheres to the chicken. Place the chicken seam-side down in a shallow baking dish. Repeat with the remaining ingredients. Place the chicken in the oven and bake at 375 degrees F for 25 minutes. Top the chicken with the shredded cheese and return to the oven to for 5 more minutes or until the cheese is melted and the chicken is cooked through. Serve the chicken immediately with salsa, if desired.