Stuffed Mexican Chicken Medallions Recipes

STUFFED MEXICAN CHICKEN MEDALLIONS

Stuffed Mexican Chicken Medallions image

Enjoy a south-of-the-border entree that's not your every day burrito! These pan-seared chicken medallions are stuffed with spinach, tomatoes, chiles and cheese, then baked and served over a creamy chipotle dipping sauce, "Recipe #318319". Prep time includes 1 hour chill time for the chicken. From St. Louis chef Coby Arzola.

Provided by ninja

Categories Chicken Breast

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 poblano peppers, quartered and seeded, cut smaller if desired
8 boneless skinless chicken breast halves, pounded to a 1/4-inch thickness
salt & freshly ground black pepper, to taste
1 (5 -6 ounce) bag Baby Spinach, stems removed
2 cups shredded monterey jack cheese
1/2 cup sun-dried tomato packed in oil, drained and julienned
1/2 cup flour
2 tablespoons olive oil

Steps:

Place poblano peppers, skin-side up, on foil-lined baking sheet; broil until skin is black and blistered. Fold foil around peppers and let steam at room temperature until skin has softened, about 5 minutes. Discard blackened skin.
Season chicken with salt and pepper. Place single layer of spinach (about 12 leaves) in center of each breast. Top with 1/4 cup cheese, 1 tablespoon sun-dried tomatoes and 1 roasted pepper quarter.
Roll up chicken to enclose filling. Wrap each chicken roll tightly in plastic wrap, twisting ends to secure. Chill for at least 1 hour.
Remove plastic wrap from chicken and secure rolls with toothpicks. Place flour on sheet of waxed paper. Dip chicken in flour, shaking off excess.
In a large skillet, heat olive oil over medium-high heat. Place chicken in skillet seam-side down and cook until golden brown on all sides, about 2 minutes per side.
Place chicken on foil-lined jellyroll pan and bake in a 400 degree oven about 15 minutes, or until temperature reaches 165 degrees. Cover and let stand 5 minutes, remove toothpicks, then slice into medallions. Serve over Creamy Chipotle Sauce.

Nutrition Facts : Calories 324.1, Fat 14.8, SaturatedFat 6.4, Cholesterol 93.6, Sodium 262.5, Carbohydrate 10.6, Fiber 1.9, Sugar 0.2, Protein 36.3

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

Ingredients

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

CREAMY CHIPOTLE SAUCE

Creamy Chipotle Sauce image

A simple, creamy and smoky sauce to accompany Stuffed Mexican Chicken Medallions, "Recipe #318316". Tip: Store chipotle pepper-adobo sauce puree in freezer-ready, sealable plastic bags, pressing the puree flat in the bags before freezing. Break off pieces to use whenever you need to add some smoky heat. Use 1-2 teaspoons of the puree in this recipe. From St. Louis chef Coby Arzola.

Provided by ninja

Categories Sauces

Time 20m

Yield 2 cups sauce, 8 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup butter
1/4 cup flour
2 garlic cloves, minced
2 cups milk
2 teaspoons pureed chipotle chiles in adobo, to taste
1/2 teaspoon salt

Steps:

In medium saucepan, melt butter over medium-high heat. Whisk in flour and garlic.
Whisking constantly, gradually add milk; bring to a boil. Reduce heat and continue to cook, stirring frequently until thickened.
Remove from heat and stir in chipotle puree and salt to taste. Serve with Stuffed Mexican Chicken Medallions.

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