Bobs Mexican Stuffed Chicken Food
BOB'S MEXICAN STUFFED CHICKEN
My boyfriend made me the best stuffed chicken last evening. It was so good that I crowned him a better cook than me. Serve with a small side of salsa and sour cream on the side.
Provided by Kathy
Categories Mexican Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 24.6 g, Cholesterol 103.4 mg, Fat 14.8 g, Fiber 2 g, Protein 35.2 g, SaturatedFat 8.2 g, Sodium 1105.3 mg, Sugar 3.9 g
BOB'S MEXICAN STUFFED CHICKEN
My boyfriend made me the best stuffed chicken last evening. It was so good that I crowned him a better cook than me. Serve with a small side of salsa and sour cream on the side.
Provided by Kathy
Categories Mexican Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 24.6 g, Cholesterol 103.4 mg, Fat 14.8 g, Fiber 2 g, Protein 35.2 g, SaturatedFat 8.2 g, Sodium 1105.3 mg, Sugar 3.9 g
BOB'S MEXICAN STUFFED CHICKEN
My boyfriend made me the best stuffed chicken last evening. It was so good that I crowned him a better cook than me. Serve with a small side of salsa and sour cream on the side.
Provided by Kathy
Categories Mexican Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 24.6 g, Cholesterol 103.4 mg, Fat 14.8 g, Fiber 2 g, Protein 35.2 g, SaturatedFat 8.2 g, Sodium 1105.3 mg, Sugar 3.9 g
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So this was awesome chicken dish...when i mixed the veggies together i added some chili powder and hot sauce to the mix. also instead of tostitos i crushed up taco shells. i served it along side a warm corn salsa (i had alot of extra veggies so i sauteed them with some garlic and oil, then added the corn ) and some mexican rice..my fiancee loved this dish
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