Even my 15 month old loves this dish! Gives you that great Mexican taste without the heat. This is one of my own recipes, after many tries, I finally nailed the perfect Stuffed Mexican Chicken. Don't be afraid to add more heat to yours, I only keep it mild because of my daughter.
Ingredients For stuffing:
Cilantro
Shredded Cheddar Jack Cheese Mix
2 Garlic Cloves
6 Grape Tomatoes
Yellow Onion
Lime Juice
Salt & Pepper
Directions:
Mince up all your cilantro, tomatoes, garlic & onion. For the cilantro and onion is really up to you how much you want depending on your taste, but for us I used 1/4 cup cilantro and 1/3 cup onion. Add a cup of your cheese mix and 2 tablespoons lime juice. Place all your ingredients into your bowl and put aside. Don't forget to add your pinch of Salt & Pepper for flavor!
Seasoning Ingredients:
1 1/2 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Chili Powder
1 Teaspoon Paprika
1 Teaspoon Red Pepper (or Cayenne)
Directions:
Mix all of your dry seasoning in a small bowl and put to the side.
What You'll Need
One packet of 2 boneless skinless
Toothpicks & knife
Step One
Clean your chicken breast with water and pat dry.
Step Two
Cut a slice into each chicken breast but don't cute completely in half (see photo).
Step Three
Take your cheese mix and stuff your chicken using a fork. Once It is filled, to the point of exploding, using your tooth picks to seal it up.
Step Four:
Once both your chicken breast are sealed take your dry seasoning rub and rub it all over both sides of the chicken.
Step Five:
Take your oil (either coconut or olive) out and a pan that is oven safe. Use about 2 tablespoons of oil and preheat on medium-high. Also, this is the time to preheat your oven on 350 degrees.
Step Six:
Sautee the chicken breast on each side until golden brown. About 4 to 5 minutes on each side.
Step Seven:
Once each side has a nice golden brown color place the pan into the oven for 15 to 20 minutes.
Step Eight:
Let it cool for a couple minutes before serving and you are done! Ready to serve!
