Cheesy, Tasty, and Juicy!
Mexican Stuffed Chicken Breasts
These oven baked stuffed chicken breasts are literally bursting with flavor.
- 2 boneless, skinless chicken breasts about a pound
- 2 oz. cream cheese room temperature
- 1/4 cup shred Mexican blend cheese
- 1 packet taco seasoning mix (divided) 1 ounce
- 2 tbsp. chopped green chiles
- 1 tbsp. olive oil
- 1/4 cup shred mozzarella cheese
- 1/4 cup cup shred Mexican cheese blend
- 1 tbsp. chopped ripe olives or sliced
- 2 green onions snipped
- 2 tbsp. chopped cilantro
Preheat oven to 375°F. Prepare a wire rack on foil lined baking sheet with cooking spray. Mix together the cream cheese, shredded cheese, 1/2 of the seasoning mix, and chopped green chiles.
Splay the chicken breasts open with a sharp knife. Divide the cheese mixture in two and spoon onto the center of the chicken breasts Fold the breasts over and seal with tooth picks. Place the stuffed chicken breasts on the prepared wire rack.
In a small bowl mix together the olive oil and remaining taco seasoning mix. Brush the tops of the stuffed chicken breasts with the oil mixture.
Place the chicken breasts in the preheated oven and bake for 30 minutes. Remove chicken from oven and top with the shredded cheeses and the chopped ripe olives. Bake for an additional 5 minutes or until cheese is melted and bubbly. Garnish with the chopped cilantro and snipped chives.
Here's an interesting chicken trivia question for you: Do chickens ever have teeth? The answer is yes, egg tooth at hatch to help break through the shell.
(Recipe adapted from bettycrocker.com)