Mexican Stuffed Chicken Breasts

4.1
(137)
Mexican Stuffed Chicken Breasts
Servings:
4
Ready In:
40 minutes
Prep Time:
10 minutes
Cook Time:
30 minutes
Wait Time:
0 minutes
Spiciness:
2/5

Ingredients

  • 4 split chicken breasts, boned
  • 1/2 (cup) butter, divided
  • 1 (cup) grated sharp Cheddar cheese
  • 2 (tablespoon) chopped green chilies
  • 1 (cup) crackers, crushed
  • 1 1/2 (tablespoon) taco seasoning mix

Directions

  1. Trim any fat and rib bones from breasts. Divide chicken breasts in half and pound until flattened. Combine 3 tablespoons softened butter with cheese and chilies. Place a portion of mixture at the end of each chicken breast and roll up, tucking in ends to completely enclose filling.
  2. Preheat oven to 375 degrees F. Melt remaining butter. Dip chicken in melted butter and then coat with mixture of cracker crumbs and taco seasoning. Arrange coated rolls in a baking dish. Bake for 30 minutes or until internal temperature reaches 165 degrees F.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
370
Total Fat
32g
Saturated Fat
17g
Cholesterol
84mg
Sodium
407mg
Carbohydrate
12g
Dietary Fiber
0g
Sugars
1g
Protein
8g
Vitamin A
17%
Vitamin C
3%
Calcium
9%
Iron
5%
Potassium
31mg

Comments

  • Cheryl
    Cheryl 36598

    Followed instructions exactly. This meal was awesome! We had a side dish of Fried Rice, next time I'll make stuffing. Quick and easy.

    over 3 years ago
  • Dena
    Dena 162303

    Tasty and very quick and easy. A perfect meal to prepare during the week!

    about 3 years ago
  • Anonymous
    Anonymous 291859

    great recipe! not hard at all to prepare and it tasted awesome.

    almost 3 years ago
  • Anonymous
    Anonymous 291859

    great recipe! not hard at all to prepare and it tasted awesome.

    almost 3 years ago
  • Anonymous
    Anonymous 291859

    great recipe! not hard at all to prepare and it tasted awesome.

    almost 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Anonymous- So happy you and you enjoyed this! Do you mind sharing what side dishes you served with this, to help our users?

    almost 3 years ago
  • Anonymous
    Anonymous 291859

    I just made cheesy rice with it and had plenty of food leftover for lunch :)

    almost 3 years ago
  • Anonymous
    Anonymous 512687

    Was much easier to prepare than I expected. I forgot to add taco seasoning and was still delicious!

    over 2 years ago
  • Anonymous
    Anonymous 539043

    Spanish rice side dish went perfectly!

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Anonymous, we love to hear our users feedback. Your side suggestions are great! Keep them coming!

    over 2 years ago
  • Roseann
    Roseann 131404

    Can boneless chicken breasts be used instead?

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Roseann, yes they can. Just follow the instructions given in the directions for pounding and stuffing them.

    over 2 years ago
  • Anonymous
    Anonymous 564097

    REALLY GOOD!

    over 2 years ago
  • Donna
    Donna 592756

    I love that you include nutrutional info! Can't wait to try this one with a crisp green salad and sweet carrots.

    over 2 years ago
  • Sue
    Sue 68541

    Am I just missing the button that says "Print this recipe"?

    over 2 years ago
  • Amanda (Food on the Table)
    Amanda (Food on the Table) 1953

    There isn't a print button, but you can print by going to your browser and clicking "File" then "Print"

    over 2 years ago
  • Sue
    Sue 68541

    Yes, Amanda, I know how to print a browser page. That creates, however, an overly long, messy result, filled with all kinds of images and elements, and usually, the full recipe is not even all on one page although it could easily fit on one. I cannot fathom why this site doesn't provide this for its readers. I don't know about others, but I need the recipe (especially new ones) next to me while I'm cooking, and why should I have to hand-write the ingredient list. I think, in fact, that this is the only site I visit that doesn't have that simple, ubiquitous function available.

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Sue, I have brought your concerns to the attention of our technical team and we are working on it. Thanks for your patience while we work on the problem!

    over 2 years ago
  • Amanda (Food on the Table)
    Amanda (Food on the Table) 1953

    @Sue Another way is to add a recipe to your meal plan, which populates a grocery list with the ingredients that you need. Then, you can print the recipes and the grocery list: http://www.foodonthetable.com/prep_list/current/delivery_options. This will put the recipe on one page. I hope this helps.

    over 2 years ago
  • Sue
    Sue 68541

    Yes, that would approximate what I want, although I want the actual ingredient list (measurements, sequence, etc.) instead of a grocery list. Also, the meal plan is just that many more steps than a simple click. I'm glad your team is working on this--it seems like more of an oversight than an actual decision (especially since, if it were an decision, it would have had to be accompanied by the thought "a print function would not be a help to our users").

    over 2 years ago
  • Donna
    Donna 592756

    Sue...settle down....this site is a meal planner, not a recipe site. Click add to meal plan, click print meal plan. You get extra nice things besides the recipe. You can't possibly be too busy to click twice. Try it.

    over 2 years ago
  • Sue
    Sue 68541

    Thank you for your concern, but no one needs to be told to "settle" since no one is "unsettled".

    over 2 years ago
  • Steve (Food on the Table)
    Steve (Food on the Table) 25

    @Sue - I agree this is really frustrating, it should be better if it's not working for you; and me and my team are the ones that made this and will make it better. While we are a small team - we don't like it when we miss the mark. Having said that, I want to make sure you know about a work-around that we have. It's not exactly what you were looking for, but maybe it'll be ok in the mean tim. If you go to print your grocery list (click on "print your grocery list" at the top of the screen), you'll see five buttons on the page: "Print Grocery List", "Print Recipes", "Print Grocery List & Recipes", "Email Grocery List" and "Send Grocery List to iPhone". If you click on "Print Recipes", you will get a short printout of the whole recipes, complete with the actual ingredient list (measurements, sequence, etc.) and all the recipe steps. I hope this works well enough for you until we can make this better & again - my apologies for it not working well for you.. Thanks, Steve Sanderson.

    over 2 years ago
  • Sue
    Sue 68541

    Steve, that IS very helpful as a workaround! Thanks very much for that tip, and also for this great "idea" site. I use it often.

    over 2 years ago
  • Marilyn
    Marilyn 88706

    Thank goodness someone has brought this problem up! I too have been very frustrated with a lack of "print" button on this site.

    over 2 years ago
  • Sue
    Sue 68541

    Thanks, everyone, for chiming in on the whole "print button" thing! I'm glad to really know that I wasn't the only one who found this an unnecessary lack on this otherwise excellent site, especially after having been told that I just needed to settle down about it.

    over 2 years ago
  • Anonymous
    Anonymous 215395

    I made this for my family and we all loved it. It is a very easy to make and sooo delicious.

    over 2 years ago
  • Sherry
    Sherry 598195

    If your computer literate its not imposible to figure out more than one way to print the "Meal Planning" recipies . I so love a EVERTHING about this site. I enjoy the concept of planning and organizing my weekly meals, it helps keep the stress level down of what to make for dinner, and the tasteful and creative ideas are amazing. I have not made one meal yet that my family has not enjoyed. Thank you for brain storming and creating this site, No complaints here!

    over 2 years ago
  • Sue
    Sue 68541

    Sherry, so you're saying that they should NOT add a print button? That doing so would degrade the site? Hmmm... interesting take. And you should be careful in making assumptions about the abilities of those who notice flaws and point them out.

    over 2 years ago
  • Anonymous
    Anonymous 652963

    I made this last night with my husband. I couldn't find green chillies at my regular grocery store and completely forgot to look at the alternative one when I went. BUt it was fantastic without them and my husband added a few different seasonings to the crumb mixture and I added onion and fresh garlic to the cheese mixture. The kids ate it right down and asked for seconds. This is definitely going in our family cookbook.

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Anonymous #1 and #2, I'm glad you liked the recipe. @Anonymous #2, good job working with substitutions. @Sherry and Sue, I'm glad you like the site. Feedback from users like y'all only helps to make the site better for everybody. We're constantly working on improving your experience. Please always feel free to give us suggestions and ask questions.

    over 2 years ago
  • Stephanie
    Stephanie 735092

    I'd like to reiterate the desire for a print button! Also, this recipe is FANTASTIC. I chopped the chiles up nice and small and they even made it past the kiddos!

    over 2 years ago
  • Sue
    Sue 68541

    I just made this for my daughter and son-in-law, and it was a great hit! (even though I couldn't find chilies, which is such a shame)

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Sue, I am glad this was a hit! You can usually find canned chopped green chilies either on the international food isle, the canned vegetable isle, or sometimes near the salsa. If you still have trouble finding them you can always use 1-2 fresh jalapenos, and just finely mince them yourself. Just be careful not to rub your eye afterwards!

    over 2 years ago
  • Sue
    Sue 68541

    I think my store was just temporarily out of stock on the chilies. But thanks for the reminder about jalapeno handling and eyes! (I've made that mistake before!) :D

    over 2 years ago
  • Kristin
    Kristin 167346

    Absolutely delicious and crowd pleasing. I added tomatoes to the recipe as well just for some color, and was really happy with the addition.

    over 2 years ago
  • Carmen
    Carmen 652529

    Simple, and delish!

    over 2 years ago
  • Jane
    Jane 655739

    We don't like "spicy," so I substituted chopped black olives for the chiles. DELICIOUS!!!

    over 2 years ago
  • Ashley
    Ashley 315724

    Easy and oh so delicious!

    over 2 years ago
  • Elizabeth
    Elizabeth 523027

    Sue - I noticed that when I print recipes it also prints a ton of pages, but I've found that if I highlight the area I want to print and then go to the Print menu and hit 'Print Selection' then it works much better. Hope it helps!

    over 2 years ago
  • Sue
    Sue 68541

    Yes, there are several work-arounds, but I'm certain that a site of this quality would prefer to do the right thing and simply provide a very standard print function. I know a little bit about what's involved, and asking for this ubiquitous feature shouldn't be onerous.

    over 2 years ago
  • Abigail
    Abigail 452676

    This was awesome! YUM!

    over 2 years ago
  • Jamee
    Jamee 750454

    VERY GOOD!! We enjoyed it very much!!

    over 2 years ago
  • Jamee
    Jamee 750454

    VERY GOOD!! We enjoyed it very much!!

    over 2 years ago
  • Ashley
    Ashley 903384

    Here is an easier idea I just tried it and it worked great you highlight from ingredients down to the end of the cooking directions right click on copy then open word document and paste you can put the name of the recipe at the top and then print it took like literally less than 30 sec...

    over 2 years ago
  • Sue
    Sue 68541

    Yes, as I've said, there are several work-arounds, and I'm familiar with all of them. I reiterate that I'm sure that a site of this quality would prefer to provide this widely available function. Not every one of its users are as savvy as you and I.

    over 2 years ago
  • Tim
    Tim 1021978

    I used a tube of red chile paste for the green chile substitute. I also used cheezit for the cracker which absolutely made this recipe!

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    Great suggestion, Tim! Another substitute would be pasilla or New Mexico or Hatch chilies. I like to roast them at 400 degrees until the skin blisters then place them in a stainless steel bowl and cover with plastic wrap for about 10 minutes. The steam will release the skin from the peppers, making it easy to peel them. Then chop and add to your recipe.

    over 2 years ago
  • Anonymous
    Anonymous 956390

    Everyone in the family enjoyed this.

    over 2 years ago
  • Cassandra
    Cassandra 1121859

    what was used for crackers? saltines? would just panko bread crumbs work?

    over 2 years ago
  • Sue
    Sue 68541

    I used panko (gotta love that texture!) and it was great!

    over 2 years ago
  • Cassandra
    Cassandra 1121859

    Thanks Sue! I'm not much of a cook, so when recipes aren't specific I tend to not even try haha

    over 2 years ago
  • Sue
    Sue 68541

    You're welcome--good luck! This was a very popular recipe with my family even though one of my eaters is not big on spiciness!

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Cassandra, when a recipe calls for "crackers" you may use any of the following: saltine crackers, bread crumbs, panko, or club crackers. I agree with Sue though, panko is the BEST! It will be the crispiest of any type of breading in just about any recipe.

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Sue, thanks for helping out a fellow user! You are always a good resource for us all!

    over 2 years ago
  • Sue
    Sue 68541

    Thanks, Chef Leslie--this is a great site.

    over 2 years ago
  • Donna (Food on the Table)
    Donna (Food on the Table) 86758

    Sue, I'm with you and Chef Leslie on the panko! But I have to confess that last night when I was throwing together some macaroni and cheese, I realized I had no bread crumbs of any kind in the house, and because I already had a huge fudge-making process going for a bake sale at my son's school, I didn't even want to pull out the food processor to make them. But I found half a bag of Texas Toast croutons in the pantry, bashed them up with my mallet, and voila--great bread crumbs, too!

    over 2 years ago
  • Sue
    Sue 68541

    Oh, yeah, those are good, too. Of course, that's basically what panko is--just really well-toasted "bashed" bread. I think the key to its texture is that it is not pulverized to a powder, so, probably, the hand-bashing that you did approximated panko's texture. Gratz on the kitchen adaptability skillz!

    over 2 years ago
  • Cassandra
    Cassandra 1139675

    Used crushed tortillas chips in place of crackers... and next time I'll combine the chips, chilis, cheese and taco seasoning as a coating to save time.

    over 2 years ago
  • Cassandra
    Cassandra 1139675

    And served it with brown rice and peas and corn

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Thanks for sharing your notes, suggestions, and side dishes for this recipe, Cassandra!

    over 2 years ago
  • Anonymous
    Anonymous 1190448

    GREAT recipe! My husband recommends wearing gloves when preparing foods with jalepenos, as sometimes washing doesnt make it all go away.. and potty breaks prove quite.. warm, for him. =)

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Anonymous, that's true. I keep gloves in my kitchen all the time. Even very mild chilis can really BURN your eyes. And I ALWAYS wear them when handling beets otherwise my hands will turn pink!

    over 2 years ago
  • Donna (Food on the Table)
    Donna (Food on the Table) 86758

    @Anonymous, oh dear!!!! ;-) I totally agree with your hubby nad Chef Leslie about the gloves. When my boys were little, I pretty much abandoned using jalapenos because I was always afraid of residual heat during diaper changes!

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Anonymous, while wearing gloves when you chop hot peppers is best, if you forget here are a few things you can do. You can wash your hands with soap and water then rub olive oil all over your hands and wash with soap and water again. Olive oil helps dissolve the capsaicin (the hot part of the pepper). Or you could rinse your hands with milk or rub with butter after washing first and then wash again. The fat in the milk and butter will help strip the capsaicin and neutralize the acids. Lemon or lime juice can be effictive too.

    over 2 years ago
  • Anonymous
    Anonymous 116845

    yummy even the second night! drizzle melted butter on top, cover and reheat at 325.

    over 2 years ago
  • Anonymous
    Anonymous 724753

    This is one of my husband's favorites!

    about 2 years ago
  • Shiela
    Shiela 985823

    awesome!

    about 2 years ago
  • Katie
    Katie 1069528

    new favorite! This was a real crowd pleaser. I also had a bit of an issue with some bad chicken and had to throw some out (note to self, check the date on package when you buy the meat(it is going back to the store for a refund)), before I even stuffed em, but I had some extra roll up's and stuffed them, my son loved it this way!

    about 2 years ago
  • Anonymous
    Anonymous 1426324

    Can anyone tell me what kind of crackers you used?

    about 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Anonymous! You could use any cracker you prefer, saltine crackers, butter crackers, even bread crumbs. One of my favorite meals is actually using crushed tortilla chips or leftover taco shells to bread chicken. The chips stay so crispy while baking in the oven and you can season them to your liking.

    about 2 years ago
  • Donna (Food on the Table)
    Donna (Food on the Table) 86758

    I did this last week (delicious, actually), and since there were already Saltines in the pantry I used those, since it seems most of the crackers in the package were broken, anyway. ;-) I also made my taco seasoning since I don't like using packaged stuff--cumin, paprika, chili powder, garlic, salt, pepper--worked really well! On the whole, Panko's still one of my favorite coatings, though.

    about 2 years ago
  • Aaron
    Aaron 1397495

    Oh man, this recipe was a hit! For sure one of our regular meals from now on! Served over rice with green chile salsa

    about 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    That sounds delish, Aaron!

    about 2 years ago
  • Anonymous
    Anonymous 754276

    Hhvxbxbbsvdbdvdvdhdbdbnemrmrmme

    about 2 years ago
  • Anonymous
    Anonymous 1577054

    Delicious! Everyone loved it! The only issue I had was, I was not able to "tuck the ends" so the cheese did ooze out quite a bit.....but I will make it again for sure!

    almost 2 years ago
  • Hannah
    Hannah 653200

    My husband

    almost 2 years ago
  • Hannah
    Hannah 653200

    Oops... My husband tries to eat as low carb as possible so I switched out the crackers for french's fried onions and it was so good! Would definitely make again.

    almost 2 years ago
  • Misty
    Misty 1529860

    Made this tonight and it was great!! Very easy to make.

    almost 2 years ago
  • Misty
    Misty 1529860

    Very easy and tasty!

    almost 2 years ago
  • Anonymous
    Anonymous 1601112

    spaghetti and meat sauce

    over 1 year ago
  • Lindsey
    Lindsey 1773508

    YUM! My husband wants to eat this every night now. A great way to make chicken a little more exciting. The chilies added great flavor and really

    over 1 year ago
  • Lindsey
    Lindsey 1773508

    ...weren't spicy at all!

    over 1 year ago
  • Anonymous
    Anonymous 1911984

    this was quick and easy to make! So delicious!

    over 1 year ago
  • Anonymous
    Anonymous 1985007

    Very good!!

    about 1 year ago
  • Chasity
    Chasity 2032565

    Even my picky eating children loved this recipe. They said it was an A+.

    about 1 year ago
  • Anonymous
    Anonymous 2076839

    Turned out perfect I used ritz crackers for the breaking and the whole family loved it! I will definitely be making again soon.

    12 months ago
  • Anonymous
    Anonymous 2112233

    delicious!

    10 months ago
  • Anonymous
    Anonymous 2143368

    I didn't mix the butter with the cheese and chillis.

    9 months ago
  • Anonymous
    Anonymous 2185531

    I really enjoyed this recipe, it was easy to make as well. The taco seasoning combined with the chicken and the butter and cheese filling was delicious. My only concern is the fat content, but having this dish on occasion will be ok just not to often. I highly recommend it!!

    9 months ago
  • Jamie
    Jamie 2157252

    Tasty! Add more chiles next time and prob use less butter.

    8 months ago
  • Anonymous
    Anonymous 2234979

    just made this the other night.me and my fiance loved it.we added one fresh mushroom and one fires jalapeƱo,2 cherry tomatoes to the mixture.amazing.

    7 months ago