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.
CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS
Whenever a dish looks so impressive, tastes so good and is so easy to make, we call it a win. These Southwest-flavored peppers, stuffed with cheesy chicken and rice, and topped with crunchy tortilla chips, will make you feel like a dinnertime champ.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 5
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
- In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
- Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
- Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.
Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 60 mg, Fat 2, Fiber 5 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 12 g, TransFat 0 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 BREAST WITH PEPPER JACK CHEESE RECIPE
Provided by charlotteh371
Number Of Ingredients 20
Steps:
- Preparation: -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 a generous 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. -Use a couple of toothpicks to secure the opening, and place the stuffed breasts onto the wire rack, and place into the oven to bake for about 8-10 minutes, or until the chicken is cooked through and the cheese is melty. -Top each stuffed chicken breast with some of the Pico de Gallo, plus a few cilantro leaves, if desired, and a slice/wedge of lime, for garnish.
SASSY SOUTHWEST STUFFED SHELLS
When I was a child, my mom made this dish quite often. When I came across her recipe on an index card, I quickly copied it. Over the years, I have made very few changes to retain that taste-of-home memory. -Kellie Braddell, West Point, California
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain and rinse in cold water., Meanwhile, in a large skillet, cook beef and pork over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add carrot, green onions and garlic; cook 1 minute longer. Stir in chiles, 1 cup cheese, half of the fried onions and the cilantro. In a large bowl combine picante sauce, tomato sauce and water; stir 1 cup picante mixture into pan., Spread 1 cup remaining picante mixture into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Cover and bake 30 minutes. Uncover; top with remaining cheese and remaining fried onions. Bake until cheese is melted, 5-10 minutes.
Nutrition Facts : Calories 487 calories, Fat 26g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1181mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
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 Allrecipes Member
Time 40m
Yield 6
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, Parmesan cheese, chili powder, salt and cumin. 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. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 25 minutes or until chicken juices run clear. Discard toothpicks.
Nutrition Facts : Calories 485.5 calories, Carbohydrate 21.4 g, Cholesterol 134.7 mg, Fat 27.2 g, Fiber 1.8 g, Protein 37.9 g, SaturatedFat 16.3 g, Sodium 1065.5 mg, Sugar 2 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
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- 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.
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