Best Pepper Jack Stuffed Chicken Breast Recipes

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SOUTHWEST STUFFED CHICKEN BREAST WITH PEPPER JACK CHEESE RECIPE



Southwest Stuffed Chicken Breast with Pepper Jack Cheese Recipe image

Provided by charlotteh371

Number Of Ingredients 20

Ingredients:
• 4 skinless, boneless chicken breasts (tenderloins removed and saved for another use)
• 3 tablespoons olive oil, plus more for grill pan
• 1 teapsoon lime zest
• 1-1 ½ teaspoons lime juice
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teapsoon paprika
• ½ teaspoon granulated onion
• ½ teaspoon granulated garlic
• ½ teaspoon ground coriander
• Pinch black pepper
• 1 ¼ cup shredded pepper jack cheese
• ½ cup black beans
• ½ cup corn kernels
• ¼ cup sliced roasted red peppers (from jar)
• Pico de Gallo (prepared), for garnish
• Cilantro leaves, for garnish
• Lime slices/wedges, for garnish

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.

SOUTHWEST STUFFED CHICKEN BREAST WITH PEPPER JACK CHEESE



Southwest Stuffed Chicken Breast with Pepper Jack Cheese image

How to make Southwest Stuffed Chicken Breast with Pepper Jack Cheese

Provided by @MakeItYours

Number Of Ingredients 19

4 skinless, boneless chicken breasts (tenderloins removed and saved for another use)
3 tablespoons olive oil, plus more for grill pan
1 teapsoon lime zest
1-1 1/2 teaspoons lime juice
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teapsoon paprika
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
Pinch black pepper
1 1/4 cup shredded pepper jack cheese
1/2 cup black beans
1/2 cup corn kernels
1/4 cup sliced roasted red peppers (from jar)
Pico de Gallo (prepared), for garnish
Cilantro leaves, for garnish
Lime slices/wedges, for garnish

Steps:

  • -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.

PEPPER JACK STUFFED CHICKEN BREAST



PEPPER JACK STUFFED CHICKEN BREAST image

Categories     Chicken     Dinner

Number Of Ingredients 14

4 (5 to 6 oz.) boneless, skinless
chicken breast halves
1-1/2 cups (6 oz.) Sargento®
ChefStyle Shredded Pepper Jack
Cheese, divided
1/4 cup chopped pitted
kalamata olives
1 green onion, thinly sliced
1 tsp. paprika or smoked paprika
1 tsp. dried oregano
1/2 tsp. garlic salt
1 ripe avocado, peeled,
seeded, sliced
1/4 cup sour cream

Steps:

  • Using a sharp knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking care not to cut through top or bottom of chicken. (Or ask your meat retailer to do this for you at time of purchase.) Mix 1 cup cheese, olives and green onion; stuff into pockets of chicken. Place chicken on a foil-lined baking sheet. Combine paprika, oregano and garlic salt; rub mixture over chicken. Coat chicken lightly with cooking spray (preferably olive oil spray). Bake in a preheated 400°F oven 17 to 18 minutes or until chicken is cooked through. Sprinkle remaining cheese mixture over chicken. Continue baking 2 minutes or until cheese has melted. Top chicken with avocado and sour cream; sprinkle with additional paprika, if desired.

CHICKEN BREAST STUFFED WITH PEPPER JACK CHEESE & SPINACH RECIPE



Chicken Breast Stuffed with Pepper Jack Cheese & Spinach Recipe image

How to make Chicken Breast Stuffed with Pepper Jack Cheese & Spinach Recipe

Provided by @MakeItYours

Number Of Ingredients 8

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Steps:

  • Preheat oven to 350 degrees.
  • Flatten the chicken to 1/4-inch thickness.
  • In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
  • Combine the Cajun seasoning and breadcrumbs together in a small bowl.
  • Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!
  • Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).
  • Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.
  • Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions.

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