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How To make Chili Cheese Stuffed Chicken with Rice
4 chicken thighs, skin & bones removed
1 7 oz can whole green chiles
4 ounces Colby/Jack cheese
cut into 1 oz strips
3 tablespoons oil
1 cup rice
1/2 cup green onions :
chopped
1 16 oz jar Ortega Thick and Chunky Salsa
2 1/2 cups water
2 cloves garlic minced
2 teaspoons ground cumin
1/4 cup fresh Cilantro :
chopped
Remove skin and bone from chicken thighs. Inset 1 strip of cheese in each green chile. Wrap a chicken thigh around each stuffed chili. Set aside. Place oil in a 9" skillet and add uncooked rice and green onion. Stir over medium heat until rice is a light golden brown. Add Ortega Thick and Chunky Salsa, water, minced garlic, ground cumin and cilantro. Pour rice and salsa into an 8" x 11 1/2" baking dish that has been coated with a non-stick cooking spray. Cover dish with foil and bake at 350 F for 40-50 minutes or until rice absorbs moisture and chicken is done. Remove from oven. Let stand 5 minutes before serving.
How To make Chili Cheese Stuffed Chicken with Rice's Videos
How To Make Stuffed Chicken Breast - Better Than Ruth's Chris!
Most people have a Love/Hate relationship with chicken breast. It's viewed as a healthy option, so most people purchase it at some point and pop in the freezer in hopes of eating clean and working on that Summer body. Fast Forward 2 months later, and that chicken breast is still in the freezer. Well - you're in luck! It's Show Time.. defrost those chicken breasts and meet me in the kitchen. Let's Make It Happen.
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Shopping List:
2 boneless skinless chicken breast (about 8oz each)
1/2 package cream cheese
1/3 cup mozzarella cheese (you can use parmesan as well)
2 oz Boursin Garlic & Herbs
2 tbs butter
1 handful fresh spinach
2 tsp garlic
4 oz pancetta
1/2 diced onion
Ranch Seasoning Packet (to taste - you don't need to use a lot!)
Rosemary & thyme
Salt, pepper, garlic, onion powder, Italian seasoning, smoked paprika
Directions:
Preheat oven to 400 degrees.
Start by cooking your pancetta until it begins to get crispy. Add in your onion and garlic and cook until fragrant. The pancetta is naturally a bit salty so wait to season with salt until later. Add fresh spinach at the very end and then remove from heat. Mix everything together until the spinach wilts a bit. Add this mixture to your room temperature cream cheese and boursin cheese and begin to mix. Season with Italian seasoning, salt, pepper, and ranch seasoning (you only need a little ranch seasoning - make sure to taste the mixture as you go and adjust the flavor to your liking). Add cheese and combine. Place in fridge or freezer to cool for a few minutes before stuffing chicken.
Using a sharp knife, butterfly your chicken breast. Place your hand on the top of the chicken and using your knife, slowly make an incision in the side. Cut about halfway (see pic) and form a pocket for your stuffing. Season chicken breast before adding stuffing.
Using a spoon, stuff your chicken cavity with chilled stuffing mixture. Next, get your skillet hot and sear chicken on both sides. Add butter and fresh herbs and then place in the oven to finish. Chicken is finished when the internal temperature registers 165 degrees (or when the juices run clear)
Allow this to rest for 5 minutes before slicing. Serve with your favorite side dishes and enjoy!
Stuffed Chicken Breast | The Golden Balance
#shorts
Stuffed Chicken ????
2 chicken breasts
1/2-2/3 cup cream cheese
3 cloves garlic
1 chili of choice
1/4 cup parsley
1 Tbsp honey
I simply used 1-2 tsp of cajun seasoning on the chicken and in the mixture!
HOW TO MAKE STUFFED CHICKEN | POBLANO PEPPER & CHEESE |
Hello Everyone, today we have some delicious stuffed chicken this is actually a healthier option it can also become KETO friendly by just changing a couple of ingredients, you can enjoy it with some rice or a delicious side salad. Hope you guys enjoy :)
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INGREDIENTS:
4 Chicken Breast
2 Poblano peppers
Panela cheese
1 tbsp of olive oil
2 tbsp of butter
~SEASONING:
paprika
garlic powder
onion powder
black pepper
parsley
Lawry's seasoning salt
~Sauce
1 can of media creme (table cream)
1 poblano pepper
1 tsp of chicken bouillon (or to taste)
black pepper
This STUFFED CHICKEN RECIPE will CHANGE YOUR LIFE!
In this video, I show you how to make the most incredible stuffed chicken breast in the world!
Huge thank you to Sabroso for sponsoring this video. Check out their entire range of incredible packaged chicken products and shop online to get their products delivered:
INGREDIENTS:
(Makes 2 servings)
(Stuffed Chicken)
Chicken Breast (2 pieces)
Cream Cheese (2 tbsp)
Cheddar Cheese (1/2 cup)
Mozzarella Cheese (1/2 cup)
Garlic (3 cloves minced)
Salt (1 tsp)
Pepper (1 tsp)
Cayenne chilli (1/2 tsp)
Oregano (2 tsp)
Flour (1/2 cup)
Eggs (2)
Breadcrumbs (3 cups)
Oil (1.5 liters)
(Mashed Potatoes)
Potatoes (250g / 3 large)
Butter (4 tbsp)
Milk (1 cup)
Salt (to taste)
(Creamy Pan Sauce)
Oil (2 tbsp)
Onion (1/2 diced)
Garlic (3 cloves minced)
Chicken Stock (1 cup)
Soy Sauce (2 tbsp)
Worcestershire Sauce (1 tbsp)
Vinegar (1/2 tbsp)
Cream (4 tbsp)
Salt (to taste)
Pepper (to taste)
DIRECTIONS:
Stuffed Chicken:
1. Take your chicken breasts and butterfly them by cutting them through the middle but not all the way through and then open them like a book.
2. Cover with cling film or foil and using a rolling pin, flatten out the breasts till they're the same even thickness.
3. Mix all the ingredients of your filling together in a bowl until it becomes a nice thick paste.
4. Salt both sides generously and then layer on your filling in a tube shape. Grab both ends of your chicken and roll it like a burrito.
5. Place the rolled chicken onto more cling film or foil and wrap opposing ends onto it. Then grab the exposed ends and roll it onto your counter to tighten up. Repeat for the other breast and place in the freezer for around 45 minutes.
6. Place your oil on the heat ad start breading your chicken.
7. Place your meat cylinders in flour, then egg, then the breadcrumbs. You can double-coat again with egg and bread crumbs if you want.
8. Drop your chicken into the oil and fry on each side for around 6 minutes.
9. When the color is nice and deep golden brown, remove onto a baking tray, and place in a preheated oven for around 10 minutes.
10. Remove and let it rest for at least 5 minutes before cutting.
Mashed Potatoes:
1. Peel and cut your potatoes into chunks and place them in a pot with cold water.
2. Turn the heat up high and boil your potatoes for around 10 minutes or until they are easily pierced with a knife.
3. Drain them and pass them through a fine mesh sieve using a spatula.
4. Add butter, , milk and salt and mix thoroughly to combine.
Creamy Pan Sauce:
1. Put your oil in a pan and add your onions and then your garlic.
2. Add your stock after cooking the onions and garlic for a minute.
3. Add your sauces and vinegar next and turn the heat up to high.
4. Reduce the mixture till a spatula can easily scrape the bottom and then add your cream and season to taste with salt and pepper.
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How to Make a Whole Chicken Stuffed With Rice : Mediterranean & Other World Recipes
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When making a whole chicken stuffed with rice, you're definitely going to need to have a few key tools at the ready. Make a whole chicken stuffed with rice with help from an expert in nutrition and health in this free video clip.
Expert: Stella Metsovas
Filmmaker: Nick Brosco
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NINJA SPEEDI STUFFED CHICKEN BREAST & RICE PILAF | NINJA SPEEDI MEALS & RECIPES
Hello and welcome back to Cooking With James! This episode I will be making stuffed chicken breast with rice pilaf! Simple and Delicious!