Mexican Stuffed Chicken Breasts

 


Ingredients

Chicken

  • 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

Topping

  • 3/4
    cup shredded mozzarella cheese (3 oz)
  • 1/4
    cup sliced green onions (4 medium)
  • 1/4
    cup fresh cilantro leaves

Steps

1 Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.

2 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.

3 In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.

4 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.

 

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