This Chili Stuffed Chicken is a quick and flavorful weeknight dinner that delivers big taste with minimal effort. Tender chicken breasts are butterflied to create a pocket, which is then generously filled with a savory mixture of canned green chilies, sharp Monterey Jack cheese, minced garlic, and a hint of chili powder. The result is a juicy interior that bursts with creamy, spicy goodness every time you take a bite. Pan-seared in butter until golden brown, the chicken holds its shape beautifully while the filling melts perfectly inside. Serve it over a crisp bed of romaine lettuce and top with chunky salsa for a fresh, zesty contrast that cuts through the richness. It&# 226;ÂÂs a simple yet impressive dish that feels indulgent but comes together in under thirty minutes.
Chili Stuffed Chicken
Description
This Chili Stuffed Chicken is a quick and flavorful weeknight dinner that delivers big taste with minimal effort. Tender chicken breasts are butterflied to create a pocket, which is then generously filled with a savory mixture of canned green chilies, sharp Monterey Jack cheese, minced garlic, and a hint of chili powder. The result is a juicy interior that bursts with creamy, spicy goodness every time you take a bite. Pan-seared in butter until golden brown, the chicken holds its shape beautifully while the filling melts perfectly inside. Serve it over a crisp bed of romaine lettuce and top with chunky salsa for a fresh, zesty contrast that cuts through the richness. It&# 226;ÂÂs a simple yet impressive dish that feels indulgent but comes together in under thirty minutes.Ingredients
Directions
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Preheat your oven's broiler or have a large non-stick skillet ready on the stove.
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Using a sharp knife, carefully cut a horizontal slit across the thicker side of each chicken breast to create a deep pocket, being careful not to cut all the way through.
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In a small bowl, combine the drained chopped green chilies, shredded Monterey Jack cheese, minced garlic, and chili powder.
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Divide the chili-cheese mixture evenly among the four chicken pockets, packing it in gently.
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Secure the opening of each chicken breast pocket with wooden toothpicks or picks to keep the filling inside during cooking.
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Place a large non-stick skillet over medium heat and add the unsalted butter, allowing it to melt completely.
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Carefully place the stuffed chicken breasts into the melted butter and cook for about 5-6 minutes per side, turning once, until the outside is golden brown and the internal temperature reaches 165ðF (74ðC).
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While the chicken cooks, arrange the romaine lettuce leaves on a large serving platter.
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Transfer the cooked chicken breasts to the prepared platter and remove the wooden picks.
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Spoon 1 tablespoon of chunky salsa over each chicken breast and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 165.0kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 1.0g5%
- Cholesterol 85.0mg29%
- Sodium 74.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 31.0g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
