Dinner
Mexican Stuffed Chicken Breasts
Description
Facing another weeknight packed with activities, rush-hour headaches and must-do chores? Get dinner on the table fast with these Mexican Stuffed Chicken Breasts. You’ll not only make it easier on yourself, but you’ll also be serving a satisfying, flavorful meal that lets you get everything else on the checklist done. These cheesy baked Mexican chicken breasts go from prep to table in under an hour and will leave plates so clean that all you’ll have to do is pop them in the dishwasher!
Ingredients:
- Chicken
- 1 cup shredded pepper Jack cheese (4 oz)
- 4 oz cream cheese, softened
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 4 boneless skinless chicken breasts (6 to 8 oz each)
- 2 tablespoons olive oil
- Topping
- 3/4 cup shredded mozzarella cheese (3 oz)
- 1/4 cup sliced green onions (4 medium)
- 1/4 cup fresh cilantro leaves
Directions:
- Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
- In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
- In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
- Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.
