CHEESY MEXICAN STUFFED CHICKEN BREASTS
Sunday, June 23, 2019
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Tacky Mexican stuffed fowl breasts are filled with black beans, tomatoes and cheese and topped with taco seasoning and greater cheese for an smooth, a laugh and delicious own family dinner!
I love making crammed fowl breasts. It’s this sort of easy way to do bird breasts for dinner and the options are endless!
Bake them inside the oven, add some extra toppings and you are in for a few heat, tacky, dinnertime deliciousness!
First up, if you are new to filled chicken, cross take a look at out my post on how to butterfly chicken breasts. It’s were given a few step-through-step photographs which might be absolutely beneficial with a way to cut the chook open.
INGREDIENTS:
- 4 (6 oz.) boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup black beans
- 1/3 cup chopped fresh tomato (such as Roma), seeds removed
- 1/3 cup chopped fresh spinach
- 2 cups shredded cheddar or Monterey Jack cheese, divided
- 2 teaspoons taco seasoning
OPTIONAL TOPPINGS:
- Salsa, sliced avocado or guacamole, chopped fresh cilantro, chopped green onions, sour cream or Greek yogurt, pickled jalapeños or hot sauce
INSTRUCTIONS:
- Preheat oven to 375. Line a baking sheet with parchment paper and set apart.
- Butterfly each chicken breasts and lay open like a book. (See how to butterfly chook breasts for greater information and step-by means of-step photographs.)
- Sprinkle the internal of every fowl breasts with the salt and pepper.
- Add to every chook breast 2 tablespoons of black beans, 1 half of tablespoons of chopped tomato, 1 half of tablespoons of chopped spinach and 1/four cup of shredded cheese.
- Fold chicken breasts to shut them up and lay on parchment-coated baking sheet.
- Sprinkle each of the tops of the bird breasts with half teaspoon of the taco seasoning. pinnacle each breast with a further 1/4 cup of shredded cheese.
- Bake at 375 for 30-35 minutes, until fowl breasts are cooked via. Serve with desired toppings and enjoy!
