NACHO-RIFIC STUFFED CHICKEN
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside.
- To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.
- Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Transfer crumb mixture to a plate and set aside.
- Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.
- Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture.
- Cover the baking sheet with foil, and bake in the oven for 20 minutes.
- Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.
- Let cool slightly and top with sour cream and salsa, if using. Enjoy!
Nutrition Facts : Calories 270, Fat 4.25 grams, Sodium 780 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 40 grams, Sugar 1.5 grams
NACHO-RIFIC STUFFED CHICKEN (HUNGRY GIRL)
I got this in an email flyer from Hungry Girl, this is definitely on the menu in the near future, hubby & I both love Mexican food and this sounds super yum!
Provided by Mandy
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 180.C.
- 2. Spray a large baking pan with nonstick spray and set aside.
- 3. To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.
- 4. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Remove blender from base, and add crushed chips, taco seasoning, and cayenne pepper. With the lid on, give it a good shake to mix. Transfer crumb mixture to a plate and set aside.
- 5. Lay cutlets flat on a clean, dry surface. Spoon filling onto the centers of the cutlets, evenly dividing it among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks.
- 6. Cover each stuffed cutlet with 1 tablespoons taco sauce, using the back of the spoon or your fingers to coat. Carefully roll each cutlet in the crumb mixture, making sure to coat all sides -- use a spoon or your fingers, if needed. Gently transfer to the baking pan.
- 7. Cover the pan with foil, and bake in the oven for 20 minutes.
- 8. Carefully remove foil, and bake in the oven for another 15 minutes, or until chicken is cooked through and outsides are crispy.
- 9. Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy!
Nutrition Facts : Calories 378.7, Fat 12.4, SaturatedFat 5.1, Cholesterol 170.4, Sodium 467.1, Carbohydrate 9.2, Fiber 2.3, Sugar 2.5, Protein 56.8
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