Green Chile Stuffed Chicken Breasts Food

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GREEN CHILI AND CHEESE CHICKEN



Green Chili and Cheese Chicken image

This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!

Provided by MELISSAINNOVA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 4

4 boneless, skinless chicken breasts
1 ½ cups shredded pepperjack cheese
1 (4 ounce) can diced green chile peppers, drained
1 tablespoon dry fajita seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
  • Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
  • Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 4.3 g, Cholesterol 120.2 mg, Fat 18.8 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 9.6 g, Sodium 792.4 mg, Sugar 0.9 g

BACON, CHILE AND CREAM CHEESE-STUFFED CHICKEN BREASTS



Bacon, Chile and Cream Cheese-Stuffed Chicken Breasts image

Jalapeño poppers are the inspiration for these addictive, crispy baked chicken breasts.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 10

2 slices bacon, chopped
1/2 cup finely chopped onion
1 poblano chile, cored, seeded and diced
4 oz cream cheese, softened
1/2 cup shredded Monterey Jack cheese (2 oz)
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breasts (6 to 8 oz each)
1/4 cup butter, melted
1 cup Progresso™ plain panko crispy bread crumbs

Steps:

  • Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
  • In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
  • Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
  • Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).

Nutrition Facts : Calories 590, Carbohydrate 24 g, Cholesterol 185 mg, Fat 4 1/2, Fiber 0 g, Protein 48 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1 g

GREEN CHILE STUFFED CHICKEN BREASTS



Green Chile Stuffed Chicken Breasts image

Another crockpot winner! Got this off of Recipegoldmine.com. The cheese mixture inside the chicken rolls keeps the meat nice and moist!

Provided by yooper

Categories     Chicken

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts, pounded thin
3 ounces cream cheese
3/4 cup shredded cheddar cheese or 3/4 cup monterey jack cheese
1 (4 ounce) can chopped green chilies
1/2 teaspoon chili powder
salt and pepper
1 can cream of mushroom soup
1/2 cup hot enchilada sauce

Steps:

  • In a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.
  • Place a generous dollop on each flattened chicken breast, then roll up.
  • Place chicken in crockpot, seam side down.
  • Top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.
  • Cover and cook on low for 6-7 hours.

GREEN CHILE BAKED CHICKEN



Green Chile Baked Chicken image

Make and share this Green Chile Baked Chicken recipe from Food.com.

Provided by Vicki in CT

Categories     Chicken Breast

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 chicken breasts
7 ounces canned green chilies, whole
1/4 lb monterey jack cheese
1/4 cup grated parmesan cheese
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
1/4 teaspoon lemon pepper
1/2 cup grated breadcrumbs
6 tablespoons margarine

Steps:

  • Cut chicken breasts in half; bone and remove skin. Place waxed paper over each chicken breast and flatten to about 1/4 inch thick, using a meat mallet.
  • Drain, rinse and remove seeds from the canned chiles. Cut chiles and the Jack cheese into 8 pieces. Put a piece of chili and a slice of cheese on each chicken breast. Tuck in sides and roll.
  • In a shallow bowl, combine Parmesan cheese, chili powder, garlic salt, cumin, lemon-pepper seasoning, and the dry bread crumbs. Blend well. In another shallow bowl place the melted margarine.
  • Dip each rolled chicken breast carefully into the melted margarine then into crumb-cheese mixture. Place, seam-side down, in a 9 × 13-inch baking pan; keep chicken breasts from touching. Drizzle with remaining margarine.
  • Refrigerate, covered with foil, 30-45 minutes (this is a very important step!). Bake, uncovered, in preheated 400-degree oven for 25 minutes.

GREEN CHILE AND CREAM CHEESE STUFFED CHICKEN BREASTS (CROCK POT)



Green Chile and Cream Cheese Stuffed Chicken Breasts (Crock Pot) image

Make and share this Green Chile and Cream Cheese Stuffed Chicken Breasts (Crock Pot) recipe from Food.com.

Provided by Absarunnin

Categories     Poultry

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts, pounded thin
3 ounces cream cheese
3/4 cup shredded cheddar cheese
4 ounces canned green chilies
1/2 teaspoon chili powder
salt and pepper
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup hot enchilada sauce

Steps:

  • Combine cream cheese, shredded cheese, chiles, chili powder and slat and pepper. Place a generous dollop of mixture on each flattned chicken breast, then roll up. Place chicken rolls in the crockpot, seam side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on low for 6 to 7 hours.

CHILE RELLENOS STUFFED CHICKEN



Chile Rellenos Stuffed Chicken image

Make and share this Chile Rellenos Stuffed Chicken recipe from Food.com.

Provided by Julesong

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts
1/2 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons finely chopped onions
1 clove garlic, finely minced
2 tablespoons chopped fresh cilantro (optional)
1/2 teaspoon ground cumin, divided
2 teaspoons chili powder, divided
4 canned whole mild green chili peppers, drained
1 egg, beaten
1 tablespoon milk
1/2 cup fine dry breadcrumb
1/4 teaspoon garlic powder
1/2 teaspoon salt
chopped green onion, for garnish

Steps:

  • Preheat oven the 375 degrees F.
  • Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
  • Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
  • Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
  • Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
  • Repeat with all breasts and chile peppers.
  • Beat the egg and milk together and pour into a shallow dish or pan.
  • Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
  • Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
  • Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
  • Remove and discard toothpicks.
  • Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.

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