Southwestern Potato Crusted Stuffed Chicken Food

SOUTHWEST STUFFED CHICKEN

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.

SHEET-PAN SOUTHWEST CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
• In large bowl, mix 2 tablespoons of the oil, the cumin, coriander, salt and red pepper. Add sweet potatoes, bell pepper and chick peas; toss to coat. Transfer to pan in single layer.
• Do not clean bowl. Mix remaining 2 tablespoons oil and the taco seasoning mix in bowl; add chicken, and toss to coat. Add to pan with vegetables. Roast 24 to 29 minutes or until chicken is cooked through (at least 165°F in thickest part of thighs) and potatoes are fork-tender.
• Top with green onions and cilantro.

HEALTHY CHICKEN-AND-CHEESE-STUFFED SWEET POTATOES

Steps:

• Microwave the sweet potato on high until tender (when you squeeze it with a clean dish towel, it should feel really soft), about 5 minutes. Let sit for a few minutes.
• Cut the potato in half but not all the way through. Using the dish towel to hold the potato in place, scoop out the flesh into a small bowl. Add the chicken, Cheddar and a pinch salt and mash everything together with a fork. Fill the potato skin with the mixture.
• Cut the avocado into small pieces. Drizzle the stuffed potato with the salsa verde and top with the avocado and scallion.

SOUTHWESTERN POTATO CRUSTED STUFFED CHICKEN

Steps:

• Preheat oven to 400°F.
• Pound chicken until 1/4 inch thick. Cut each breast into 2 pieces so that you're left with four pieces.
• In a small bowl, combine 1 1/2 tsp taco seasoning, 3/4 tsp garlic powder, 3/4 tsp chipotle chili powder or smoked paprika and 1/4 tsp black pepper. Season both sides of chicken well with spice mixture and set aside.
• Thinly slice and separate the dark green part of onions and the white and light green parts.
• In a large oven safe skillet (I love my cast iron for this), heat 1 tsp canola oil. Saute red pepper and the white and light green part of onions for 2 minutes or until softened. Stir in the corn, 3 Tbsp of the dark green onion tops and 1 1/2 tsp of taco seasoning. Mix well. Place mixture in a bowl and wipe out pan.
• Place hash browns in a food processor and pulse a few times until the potatoes are almost little squares. Mix in 2 Tbsp of taco seasoning and stir well until the seasoning has coated all of the potatoes.
• Add goat cheese, 2 Tbsp cilantro, 3/4 tsp garlic powder and 3/4 tsp chipotle chili powder or smoked paprika to vegetable mix and stir well to incorporate.
• Dip one side of chicken breast in beaten egg then put egg covered side up on a cutting board. Take a handful of the seasoned hashbrowns and crust the top of the chicken breast, pressing firmly.
• Carefully flip breast over and fill with 1/4 of goat cheese mixture. Fold breast over filling and repeat with remaining 3 pieces.
• In the same large skillet heat 1 to 1 1/2 Tbsp canola oil (it will depend on the size of your pan) over medium high heat until hot. Place chicken into pan and cook for 4 - 5 minutes or until very browned and crisp. Carefully flip chicken in pan and place in oven for 8 - 10 minutes or until cooked through.
• Allow to rest for 5 minutes then garnish with remaining tablespoon of cilantro and serve.

PECAN CRUSTED STUFFED CHICKEN WITH ROASTED RED BELL PEPPER SAUCE

Steps:

• Cut the red bell peppers in half and seed them.
• Spray the skins with cooking spray and broil them (skin side up) until the skin is dark brown/black and bubbly.
• Remove peppers and put them in a brown paper bag (fold up edges of bag).
• Preheat the oven to 350 degrees and spray a cookie sheet with cooking spray.
• Make sure your chicken breasts are pounded out or slit in half for stuffing.
• Layer the mushrooms, crabmeat, cheese and green onions in the chicken and skewer them closed. (I use wooden skewers - you can also use toothpicks, but remember to take them out! I almost choked someone once!).
• Melt the butter and coat the stuffed chicken breasts in it.
• Roll the chicken breasts in the chopped pecans.
• Cook at 350 for 30 minutes.
• While the chicken is cooking, peel the skin from the peppers.
• Blend peppers and sour cream until smooth.
• Add salt to taste.
• Serve chicken breasts with red bell pepper sauce as a topping or under chicken for a garnish.

POLLO RELLENO - SOUTHWESTERN STUFFED CHICKEN

Steps:

• Cover chicken with water and simmer until nearly tender.
• Drain.
• Combine remaining ingredients, moistening with stock if necessary.
• Stuff parboiled chicken and bake at 425F until tender and brown, basting with stock.

SOUTHWESTERN-STUFFED CHICKEN BREASTS

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.

CHICKEN WITH POTATO STUFFING

Steps:

• Cook the potatoes in boiling salted water until almost tender; drain and set aside. Cook the sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into 1/2-in. pieces. , In a large skillet over medium heat, cook and stir potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 teaspoons parsley, salt, rosemary, 3/4 teaspoon thyme and pepper., Stuff the chicken with the potato mixture. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate until ready to bake., Place chicken in a roasting pan breast side up; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350° for 2-1/4 hours or until a thermometer inserted in stuffing reads 165° and a thermometer inserted in the thigh reads 180°., Bake stuffing in the baking dish for 45 minutes or until heated through and lightly browned. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. Skim fat and thicken pan drippings for gravy if desired. Serve with chicken and stuffing.