MEXICAN STUFFED CHICKEN BREASTS
Facing another weeknight packed with activities, rush hour headaches and must-do chores? Get dinner on the table fast with these easy Mexican stuffed chicken breasts. You'll not only make supper easier on yourself, you'll be serving a satisfying, flavorful meal that lets you get everything else on the checklist done. These cheesy stuffed 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!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 560, Carbohydrate 10 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g
SPICY BREADED CHICKEN CUTLETS
Here's a great recipe to keep in mind for a spicy batch of Breaded Chicken Cutlets. Feel free to substitute Parmesan for the Cotija cheese. So good!
Provided by Mexican Please
Time 40m
Number Of Ingredients 13
Steps:
- Start by preparing the chicken. Each chicken breast gets cut in half horizontally and pounded down with a mallet or skillet. Use plastic or parchment paper to surround the cutlets when pounding them down. Ideally you end up with four even thickness chicken cutlets.
- Add the listed spice mixture ingredients to a bowl and combine well. (Keep in mind that there's lots of leeway on the spice mixture so feel free to use what you have.)
- Combine the spice mixture with 2 cups of bread crumbs and 1/2 cup of crumbled Cotija cheese.
- Your cutlet assembly line will have three stops. The first is a plate with 1/2 cup of flour, followed by a bowl with 2 whisked eggs, and then the seasoned breadcrumbs. Dredge each cutlet in the flour, eggs, and breadcrumbs. Be sure to push the breadcrumbs into the chicken to create an even layer.
- Heat up a skillet over medium-high heat. Add a thin layer of oil (you can optionally add a knob of butter). When the pan is hot cook the chicken cutlets for 2-3 minutes per side.
- Let the chicken rest for a few minutes and then serve immediately.
Nutrition Facts : Calories 568 kcal, ServingSize 1 serving
PRESSURE COOKER SPICY MEXICAN CHICKEN
This Spicy Mexican Shredded Chicken is extremely easy to make in a pressure cooker or an instant pot, great for meal prep, and the perfect back pocket recipe for easy Mexican dinners! It's also incredibly flavorful, ready to go in just 25 minutes, and naturally gluten-free!
Provided by Lavina
Categories Chicken
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Season chicken breasts with salt and pepper to taste. Heat olive oil in a pressure cooker over medium high heat. Once hot, place the chicken breasts in the pressure cooker and briefly sear for half a minute on each side.
- Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
- Lower to heat to medium-low and cover the pressure cooker. Cook for 15-20 minutes (3-4 whistles), and then turn off the heat.
- Allow the pressure to release naturally (this should take 8-10 minutes), then remove the lid of the pressure cooker.
- Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pressure cooker and add the chopped coriander (if using). Stir to combine.
- Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.
- Season chicken breasts with salt and pepper to taste. Select the 'Sauté' function on the instant pot. Once the pot displays 'Hot', add olive oil in the inner pot and heat for a minute. Place the chicken breasts in the pot and briefly sear for half a minute on each side.
- Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
- Select the 'Cancel' function and close the lid. Make sure that the vent is in 'Sealing' position. Select 'Manual' and adjust the +/- buttons to set the cook time to 20 minutes.
- Once cooking has completed, allow the pressure to release naturally. Remove the lid.
- Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pot and add the chopped coriander (if using). Stir to combine.
- Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.
Nutrition Facts : ServingSize 3/4 cup, Calories 181 calories, Sugar 2.1g, Sodium 611.3mg, Fat 6.1g, SaturatedFat 1g, UnsaturatedFat 4.0g, TransFat 0g, Carbohydrate 1g, Fiber 0.3g, Protein 22.7g, Cholesterol 73mg
SPICY MEXICAN CHICKEN
Make and share this Spicy Mexican Chicken recipe from Food.com.
Provided by Sara 76
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Process the avocado until smooth. Fold in 1/2 cup sour cream. Set aside in the fridge.
- Combine breadcrumbs, hot paprika, cumin, onion salt, and oreganoin a bowl.
- Toss chicken in flour, shake away excess. Dip in eggs, then coat in breadcrumb mixture.
- Shallow fry chicken in hot oil until browned on both sides. Approximately 5-10 minutes either side.
- Place in oven, on a hot tray. Bake at 180C for 10 minutes.
- Top each breast with the avocado mixture, tomatoes, sour cream, and hot salsa.
Nutrition Facts : Calories 614, Fat 46.6, SaturatedFat 10, Cholesterol 125.4, Sodium 458, Carbohydrate 40.9, Fiber 7.7, Sugar 5.2, Protein 12
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