Cheddar & Chipotle Stuffed Chicken Breasts
Prep Time: 15
Cook Time: 20
Serves: Serves: 4
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
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.)
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.
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.
Tips
- Tips *Store remaining chilies in refrigerator up to 5 days or freeze up to 3 months.