Description
Discover how to make delicious taco-stuffed chicken breasts with bacon, a recipe that combines bold flavors and easy steps for a mouthwatering dinner option.
Ingredients
- 1 cup (240 ml) shredded pepper Jack cheese (4 oz (113 g))
- 4 oz (113 g) cream cheese, softened
- 1 can (4 oz (113 g)) Old El Paso™ Chopped Green Chiles
- 1 packet (1 oz (28 g)) Old El Paso™ Original Taco Seasoning Mix
- 4 boneless skinless chicken breasts (6 to 8 oz (198 g) each)
- 2 tablespoon (30 ml) s olive oil
- 3/4 cup (180 ml) shredded moz zarella cheese (3 oz (85 g))
- 1/4 cup (60 ml) sliced green onions (4 medium)
- 1/4 cup (60 ml) fresh cilantro leaves
Instructions
- Preheat your oven to 400°F. Cover a large baking sheet with foil and place a wire rack on it. Lightly coat the rack with cooking spray.
- In a medium bowl, combine the pepper Jack cheese, cream cheese, green chiles, and 1 tablespoon of taco seasoning.
- Create a 3-inch-long pocket on the thick side of each chicken breast, leaving a small edge uncut. Fill each pocket with approximately 1/3 cup of the cheese mixture and secure with toothpicks.
- In a small bowl, stir together the remaining taco seasoning and olive oil. Arrange the chicken on the rack and coat it with the oil mixture.
- Bake without covering for 25 to 30 minutes, or until the stuffing inside reaches 160°F.
- Sprinkle mozzarella cheese over the chicken breasts and return to the oven for another 3 to 5 minutes until the cheese melts.
- Garnish each chicken breast with sliced green onions and fresh cilantro before serving.
Notes
- Ensure cream cheese is completely softened for a smooth fillingnPress cheese mixture firmly into chicken pockets to prevent leakagenAdd sliced green onions and cilantro just before serving for freshness
