Chili And Cheese Stuffed Chicken Breasts Recipes

BACON, CHILE AND CREAM CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
• In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
• Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
• Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).

GREEN CHILI AND CHEESE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
• Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

CHILI AND CHEESE STUFFED CHICKEN BREASTS

Steps:

• Mix together rice, chili, cheese, onion, and cumin.
• Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
• Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
• Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.

CHILI AND CHEESE STUFFED CHICKEN BREASTS

Steps:

• Mix together rice, chili, cheese, onion, and cumin.
• Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
• Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
• Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.

GREEN CHILE AND CREAM CHEESE STUFFED CHICKEN BREASTS (CROCK POT)

Steps:

• Combine cream cheese, shredded cheese, chiles, chili powder and slat and pepper. Place a generous dollop of mixture on each flattned chicken breast, then roll up. Place chicken rolls in the crockpot, seam side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on low for 6 to 7 hours.

FIVE CHEESE STUFFED CHICKEN BREASTS

Steps:

• Set oven to 400 degrees.
• Grease an 8 x 8-inch square baking dish.
• With a wooden mallet, flatten each chicken breast carefully.
• In a small bowl, mix the ricotta, Parmesan cheese and egg.
• Place 1 slice of Swiss and 1 slice of mozzeralla cheese on each of the flattened chicken breast.
• Place 2 tsp of the ricotta mixture in the center of each breast.
• In a small bowl mix the breadcrumbs with seasoned salt and black pepper (you could add in 2 tablespoons Parmesan cheese to the breadcrumb coating mixture if desired).
• Roll up the breasts tight and close with a toothpick.
• Roll in breadcrumb mixture, and brown in frying pan.
• Remove from the pan, and place in a prepared baking dish.
• Bake for 20 minutes.
• On top of the stove in a saucepan, mix together the cheddar cheese, half and half cream and the chicken broth; stir until the cheese has melted.
• Before serving the breasts, cover each breast with the cheese sauce.

CREAM CHEESE, GARLIC, AND CHIVE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
• Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
• Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.