Southwest Stuffed Chicken Recipes
SOUTHWEST STUFFED CHICKEN
"Our daughter served this tender chicken rolls to us a long time ago, and we've enjoyed them often since then," comments Alcy Thorne of Los Molinos, California. A zippy cheese filling gives them special flavor while a golden coating enhances their appearance.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 482 calories, Fat 29g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 794mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
SOUTHWESTERN-STUFFED CHICKEN BREASTS
Need a quick dinner idea? Try these Southwestern-Stuffed Chicken Breasts. With taco cheese, salsa & SHAKE 'N BAKE, these chicken breasts are easy & tasty!
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Place chicken, top sides down, on cutting board. Top each with 2 Tbsp. cheese and 1 Tbsp. salsa; roll up, starting at one short end of each.
- Empty coating mix into pie plate. Moisten chicken with water. Add chicken, 1 roll-up at a time, to coating mix; turn to evenly coat roll-up with coating mix.
- Place, seam sides down, in foil-lined 8-inch square baking dish sprayed with cooking spray. Discard any remaining coating mix.
- Bake 30 to 35 min. or until chicken is done, topping with remaining cheese for the last 5 min. Serve with remaining salsa.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 32 g
SOUTHWEST STUFFED CHICKEN BREASTS
This an easy to make recipe that I got from my Grandmother. A good family meal that seems easy to please everyone. Try serving with Mexican Rice and Salsa on the side.
Provided by mlane420
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pound chicken breasts out flat.
- Place a slice of Provolone cheese and a green chili in the center of the breast.
- Roll up the breast and insert toothpicks through them to hold them shut.
- Dip in egg and roll in the breadcrumbs.
- Pre-heat oven to 350 degrees.
- Bake on 350 degrees for approximately 20-25 minute.
SOUTHWEST STUFFED CHICKEN
Make and share this Southwest Stuffed Chicken recipe from Food.com.
Provided by Alison J.
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Pound chicken breasts until uniformly 1/4" thick. I like to put the breasts in a zipper bag and pound them with my rolling pin!
- Spread half the salsa over each breast, then top with grated cheddar.
- Carefully roll up each breast with the salsa and cheddar inside, starting at a narrow edge.
- Coat each breast in bread crumbs. Place on a baking sheet (foil-lined, if you like) with the seam down.
- Bake for about 30 minutes, or until chicken is cooked through.
- Optional: Top each breast with a little extra cheese and bake for a further 5 minutes.
Nutrition Facts : Calories 310.5, Fat 7.8, SaturatedFat 3.8, Cholesterol 83.6, Sodium 890.1, Carbohydrate 22.8, Fiber 2, Sugar 2.8, Protein 35.5
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STUFFED CHICKEN BREASTS SOUTHWEST STYLE | THE COZY APRON
From thecozyapron.com
Reviews 55Category EntreeCuisine AmericanTotal Time 40 mins
- Place the chicken breasts into a medium-size bowl, and add in all of the ingredients beginning with the olive oil, up to and including the black pepper, and toss to season the meat well; marinate the chicken for at least 20 minutes, or even overnight, if preparing ahead.
- Once chicken in marinated, preheat your oven to 350°, and line a baking sheet with foil and top with a wire rack.
- Preheat your grill pan over medium-high heat, and drizzle in about 1-2 tablespoons of oil; once hot, add in the chicken breasts (work in a couple of batches, if necessary) and grill them for about 3 minutes per side, or just until golden on the outside (the chicken will not be cooked through at this point, which is fine.)
- Once the chicken is cool enough to handle, make a pocket in the thickest part of the breast, taking care not to cut all the way through, but just creating a large enough of pocket to stuff with filling; add about ¼ cup of the cheese, then a couple of tablespoons each of the black beans and corn, and then a few slices of the roasted red peppers.
SOUTHWEST CHICKEN-STUFFED POTATOES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Chicken RecipesCalories 188 per servingTotal Time 35 mins
- Cut a 1/4-inch-thick slice off one side of each potato. Discard slice or save for another use. Prick potatoes with a fork. Place potatoes in a microwave-safe 2-quart square baking dish. Add the water to baking dish. Microwave, uncovered, on 100 percent power (high) for 10 to 12 minutes or until tender, rearranging and turning potatoes once. Cool slightly.
- Meanwhile, in a small microwave-safe bowl, combine chicken, chili powder and salt. Cover with vented plastic wrap. Microwave on 50 percent power (medium) for 1 to 2 minutes or until heated through, stirring once halfway through cooking. Scoop pulp out of each potato, leaving a 1/2-inch-thick shell. Reserve pulp for another use (see Tip) or discard. Spoon chicken mixture into potato shells. Top with salsa and cheese.
- Microwave, uncovered, on 100 percent power (high) for 30 to 60 seconds or until cheese is softened. Sprinkle with cilantro.
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SOUTHWESTERN CHICKEN AND RICE STUFFED PEPPERS
From katiescucina.com
Reviews 19Category Appetizer, Main CourseCuisine AmericanTotal Time 1 hr 10 mins
- In a large bowl, mix together white rice, chicken, black beans, chunky diced tomatoes and green chiles, 1/2 cup shredded cheese, corn, salt, and chili powder. Mix well and set to the side.
- Slice bell peppers in half, remove the seeds. Place in a baking dish and begin to stuff with chicken and rice filling. Add the remaining rice mixture around the peppers (it helps them to stay in place). Cover with tin foil and bake for 55 minutes. Remove tin foil and sprinkle the remaining Mexican shredded cheese on top and bake for a remaining 5 minutes or until the cheese is melted and bubbly.
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- Place chicken on one side of an extra-large, parchment-lined baking sheet and coat with 1 tablespoon olive oil.
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- In a medium bowl, combine the chicken, corn, beans, salsa, taco seasoning, and cream cheese. Stir until incorporated.
- Fill each pepper with the chicken mixture and place them in an oven-safe skillet. Add cheese to the top of the peppers.
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- Combine the sauce with the rice, chicken, tomatoes and spices. The mixture will seem sticky from the gluccie but this is what you want!
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