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Cheddar & Chipotle Stuffed Chicken Breasts

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INGREDIENTS

  • 4 boneless, skinless chicken breast halves
  • 1-1/2 cups (6 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese
  • 1 jar (2 oz.) chopped pimiento, drained or 1/4 cup chopped, drained, bottled roasted red bell pepper
  • 1-1/2 Tbsp. minced rinsed and drained canned chipotle chilies in adobo sauce*
  • 2 Tbsp. chopped cilantro or green onion tops
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic salt
 

DIRECTIONS

  • 1

    Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking care not to cut through top or bottom of chicken. (Or, ask your meat retailer to do this for you at time of purchase.)

  • 2

    Mix cheese and chilies; set aside 1/2 cup mixture. Combine remaining cheese mixture, pimientos and cilantro; stuff into pockets of chicken. Place chicken on a foil-lined baking sheet. Combine chili powder, cumin and garlic salt; rub mixture over chicken. Coat chicken lightly with cooking spray or brush with canola oil.

  • 3

    Bake in a preheated 400°F oven 20 minutes or until chicken is cooked through. Sprinkle remaining cheese mixture over chicken. Continue baking 2 to 3 minutes or until cheese has melted.

Cheddar & Chipotle Stuffed Chicken Breasts
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Yield: Serves: 4

HELPFUL HINTS

  • Tips *Store remaining chilies in refrigerator up to 5 days or freeze up to 3 months.
 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 322

Total Fat 16.6g

Saturated Fat 8.5g

Trans Fat 5.0g

Polyunsaturated Fat 1.1g

Cholesterol 113mg

Sodium 587mg

Carbohydrates 4g

Protein 37g

Dietary Fiber 1g

Vitamin A 36%

Vitamin C 5%

Calcium 312%

Iron 2%