Best Stuffed Chicken Breasts With Caribbean Root Medley Mash Sofrito Rum Reduction And Creole Fruit Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN STUFFED CHICKEN BREASTS



Mexican Stuffed Chicken Breasts image

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

1 cup shredded pepper Jack cheese (4 oz)
4 oz cream cheese, softened
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (1 oz) Old El Paso™ taco seasoning mix
4 boneless skinless chicken breasts (6 to 8 oz each)
2 tablespoons olive oil
3/4 cup shredded mozzarella cheese (3 oz)
1/4 cup sliced green onions (4 medium)
1/4 cup fresh cilantro leaves

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

ITALIANO CHICKEN AND PASTA MEDLEY



Italiano Chicken and Pasta Medley image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 teaspoons minced garlic
4 cup Swanson® Chicken Stock
1 can (about 14 1/2 ounces) diced tomatoes, drained
1/2 teaspoon Italian seasoning, crushed
1/4 teaspoon ground black pepper
3 cups uncooked corkscrew-shaped pasta
1 package (16 ounces) frozen vegetable combination, any variety
3 tablespoons grated Parmesan cheese

Steps:

  • Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
  • Stir the stock, tomatoes, Italian seasoning and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes.
  • Stir in the vegetables and cheese. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender. Serve with additional cheese.

CHICKEN SOFRITO WITH POMEGRANATE AND CILANTRO CHIMICHURRI



Chicken Sofrito with Pomegranate and Cilantro Chimichurri image

Provided by Food Network

Categories     main-dish

Time P1DT30m

Yield 4 servings

Number Of Ingredients 20

1/2 cup canola oil
1 tablespoon adobo (Puerto Rican dry seasoning)
4 garlic cloves
1 bunch fresh cilantro with stems
1/2 red onion
Four 6- to 8-ounce boneless, skinless chicken breasts
2 small oranges
3 tablespoons canola oil, plus more if needed
1 cup cherry tomatoes, sliced in half
1 red pepper, seeded and chopped into 1-inch pieces
1 medium red onion, roughly chopped
1 medium eggplant, chopped into 1-inch cubes
Salt and freshly ground black pepper
Juice of 1 lime
Pomegranate and Cilantro Chimichurri, recipe follows
1/2 cup finely chopped fresh cilantro
1/2 cup pomegranate seeds
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the chicken: Add the oil, adobo, garlic, cilantro with stems and red onion to a food processor or blender and blend until a smooth consistency. Place the chicken in a ziptop bag and add the marinade. Marinate, refrigerated, for at least 24 hours.
  • Preheat a grill or cast-iron grill pan over medium-high heat.
  • Remove the chicken from the marinade and cook until grill marks appear, about 2 minutes on each side. Set aside (the chicken will finish roasting with the vegetables).
  • For the citrus roasted veggies: Preheat the oven to 400 degrees F.
  • Peel the oranges and cut each section into individual wedges from the membranes. Place the segments in a bowl. Squeeze the juice from the membranes into a separate bowl and reserve.
  • Add the canola oil to a large skillet over high heat. Add the tomatoes, red peppers, onions and eggplant and saute for 4 to 5 minutes, adding a little more oil if needed. Season with salt and pepper.
  • Place the grilled chicken breasts and citrus wedges on top of the veggies. Pour in the lime juice and reserved orange juice. Transfer to the oven and roast until the chicken is cooked through and the veggies are slightly tender, 15 to 20 minutes. Garnish with the Pomegranate and Cilantro Chimichurri and serve.
  • In a medium bowl, combine the cilantro, pomegranate, oil, salt and pepper and toss to coat.

Related Topics