Southwest Stuffed Chicken Breasts Recipes

SOUTHWEST STUFFED CHICKEN

Steps:

• Flatten chicken to /18-in. thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick. , In a shallow bowl, combine the bread crumbs, cheese, chili powder, salt and cumin. Place flour in another shallow bowl. Place butter in a third shallow bowl. Coat chicken with flour, then dip in butter and roll in crumb mixture., Place roll-ups, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25 minutes or until chicken is no longer pink. Discard toothpicks.

SOUTHWESTERN-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F.
• Place chicken, top sides down, on cutting board. Top each with 2 Tbsp. cheese and 1 Tbsp. salsa; roll up, starting at one short end of each.
• Empty coating mix into pie plate. Moisten chicken with water. Add chicken, 1 roll-up at a time, to coating mix; turn to evenly coat roll-up with coating mix.
• Place, seam sides down, in foil-lined 8-inch square baking dish sprayed with cooking spray. Discard any remaining coating mix.
• Bake 30 to 35 min. or until chicken is done, topping with remaining cheese for the last 5 min. Serve with remaining salsa.

STUFFED CHICKEN ROLLS

Steps:

• Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

SOUTHWEST STUFFED CHICKEN BREASTS

Steps:

• Pound chicken breasts out flat.
• Place a slice of Provolone cheese and a green chili in the center of the breast.
• Roll up the breast and insert toothpicks through them to hold them shut.
• Dip in egg and roll in the breadcrumbs.
• Pre-heat oven to 350 degrees.
• Bake on 350 degrees for approximately 20-25 minute.

EASY SOUTHWESTERN CHICKEN

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.