2 Chicken breasts, skinned and -boned 1 tb Dried bread crumbs 1 tb Grated Parmesan cheese 2 tb Mild green chilis, chopped 1/2 ts Chili powder 1 Egg, beaten 1 oz Moneterey Jack cheese, cut -into two slices, 3 x 1 in. MEXICAN STUFFED CHICKEN Preheat oven to 375. With kitchen hammer, pound out breasts to 1/ 4 in thick. On each one, place a Tbsp. of chilis and silce of Jack cheese. Roll up an place seam side down in baking dish. Brush with beaten egg. Mix together bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust. Bake for about 20 min- cheese inside will be melted and the crust nicely browned. Serves 2.
How To make Mexican Stuffed Chicken's Videos
Jalapeno Poppers Stuffed Chicken Breast
I love a stuffed chicken - and this is my (current) favourite. Think - Jalapeño popper, stuffed inside chicken. Warm, cheesy, spicy. Fabulous, easy way to make chicken breast a whole lot more exciting!
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Cheesy Mexican Stuffed Chicken
Cheesy Mexican stuffed chicken breasts are filled with black beans, tomatoes and cheese and topped with taco seasoning and more cheese for an easy, fun and delicious family dinner! Full Recipe:
Fajita Stuffed Chicken Breast | Easy Weeknight Dinner Recipe by Forkly
Stuffed chicken is always an impressive meal to serve, and you can serve this one with any side you please. Going low-carb? Try it paired with our Mexican Cauliflower Rice recipe!
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The famous chicken breast rolls. Everybody loves them!
The famous chicken breast rolls. Everybody loves them!
Ingredients: chicken breast - 900 g (31.74 oz) salt - 10 g (0.35 oz) black pepper - 7 g (0.25 oz)
for the filling: cheese cream - 100 g (3.5 oz) hard cheese -100 g (3.5 oz) spinach - 200 g (7 oz) granulated garlic - 5 g (0.18 oz) tomato - 1 piece
for the sauce: mayonnaise - 50 g (1.76 oz) mustard - 25 g (0.9 oz) IN THE OVEN 180 °C (356 °F)/25 minutes hard cheese with parsley - 200 g (7 oz) IN THE OVEN 180 °C (356 °F)/10 minutes
for the salad: French baguette - 1 piece olive oil - 25 ml (0.85 fl oz) Fry over medium fire 5 min cucumbers - 2 pieces cherry tomatoes - 200 g (7 oz) basil - 40 g (1.4 oz) mozzarella - 80 g (2.82 oz) red onion - 1 piece olive oil - 15 ml (1 tbsp) salt - 5 g (0.18 oz) lemon juice - 15 ml (1 tbsp)
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Mozzarella & Mushroom Stuffed Chicken in Creamy Tuscan Sauce
Too delicious for words! Try it!!!
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Polo con relleno a la Mexicana - Mexican Stuffed Chicken