CHIPOTLE STUFFED CHICKEN BREASTS
I found this recipe on Sargentocheese.com. My family loved this recipe and can't wait for me to make it again. It's very easy prep, bake, and clean up. Hope you enjoy it as much as my family did.
Provided by Lidya
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking care not to cut through top or bottom of chicken. (Or, ask your meat retailer to do this for you at time of purchase.)
- Combine 1 cup cheese, pimientos and cilantro; stuff into pockets of chicken. Place chicken on a foil-lined baking sheet. Combine chili powder, cumin and garlic salt; rub mixture over both sides of chicken. Coat chicken lightly with cooking spray or brush with canola oil.
- Bake in a preheated 400°F oven 20 minutes or until chicken is cooked through. Sprinkle remaining cheese over chicken. Continue baking 2 to 3 minutes or until cheese has melted.
Nutrition Facts : Calories 136.5, Fat 1.7, SaturatedFat 0.4, Cholesterol 68.4, Sodium 278.4, Carbohydrate 1.2, Fiber 0.5, Sugar 0.1, Protein 27.5
STUFFED ROASTED BARBECUE CHICKEN
The taste of roasted chicken on your grill with the tang of a little bit of BBQ sauce.
Provided by yofe
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 9h10m
Yield 4
Number Of Ingredients 12
Steps:
- Mix black pepper and smoked paprika together in a bowl; season 1 side of each chicken breast with black pepper mixture. Flip each chicken breast over and season the other side with about 1 1/2 teaspoons ground chipotle per chicken breast. Wrap chicken breasts in plastic wrap and refrigerate 8 hours to overnight.
- Bring a pot of water to a boil; add vegetable bouillon and rosemary. Stir carrots, mushrooms, celery, and garlic into boiling broth; cook until vegetables are tender, about 10 minutes. Strain vegetables from broth using a slotted spoon and transfer to a bowl.
- Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.
- Remove plastic wrap from chicken breasts and place chipotle-side down on a work surface. Spoon the vegetable mixture onto each chicken breast; roll chicken breast around filling. Secure each breast with 2 toothpicks. Season outside of rolls with more ground chipotle.
- Grill chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush chicken breasts with barbeque sauce; cook until exterior is caramelized, about 10 more minutes.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 19.2 g, Cholesterol 67.2 mg, Fat 4.2 g, Fiber 5.7 g, Protein 26.9 g, SaturatedFat 1.1 g, Sodium 293.1 mg, Sugar 7.4 g
CHIPOTLE BONELESS CHICKEN BREASTS
Make and share this Chipotle Boneless Chicken Breasts recipe from Food.com.
Provided by Momma Zakaria
Categories Chicken Breast
Time 55m
Yield 1-4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375°F.
- Place chicken breasts in an ungreased baking pan.
- Shake the seasonings over the chicken, then rub. Add one tbsp of the 'butter' in a dollop on top of the chicken.
- Bake for 25-30 minutes, then take out of oven and flip. Sprinkle the seasonings on the newly upturned side, and put the other tbsp dollop on top.
- Continue baking another 25-30 minutes, or until juices run clear when poked, and inner temp is 175°F.
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
- Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
CHIPOTLE STUFFED CHICKEN BREAST RECIPE - (4.3/5)
Provided by calicat
Number Of Ingredients 7
Steps:
- 1. Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking care not to cut through top or bottom of chicken. 2. Combine 1 cup cheese, pimientos and cilantro; stuff into pockets of chicken. Place chicken on a foil-lined baking sheet. Combine chili powder, cumin and garlic salt; rub mixture over both sides of chicken. Coat chicken lightly with cooking spray or brush with canola oil. 3. Bake in a preheated 400°F oven 20 minutes or until chicken is cooked through. Sprinkle remaining cheese over chicken. Continue baking 2 to 3 minutes or until cheese has melted. Nutrition Facts Serving Size 149 g Calories 326 Protein 37g Carbohydrates 4g Dietary Fiber 1g Total Fat 17.3 g Saturated Fat 9.1g Monounsaturated Fat 4.7g Polyunsaturated Fat 1.4g Cholesterol 95mg Vitamin A 36RE Vitamin C 5mg Calcium 349mg Iron 2mg Sodium 657mg
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