Nacho Rific Stuffed Chicken Food

NACHO-RIFIC STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
• To make the filling, combine beans, cheese wedges, and cheddar. Mix thoroughly.
• In a blender or food processor, grind cereal to a breadcrumb-like consistency. Add crushed chips and taco seasoning, and mix well.
• Season chicken with salt and pepper. Distribute filling among the cutlets. Roll up each cutlet over the filling, and secure with toothpicks if needed.
• Transfer to the baking sheet.
• Top with taco sauce, and coat with seasoned crumb mixture. Cover sheet with foil, and bake for 20 minutes.
• Remove foil. Bake until cooked through and crispy, about 15 minutes.

NACHO-RIFIC STUFFED CHICKEN (HUNGRY GIRL)

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!

CRISPY ARTICHOKE PESTO-STUFFED CHICKEN

Steps:

• Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
• Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
• Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
• Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.