Mexican Stuffed Chicken
1 cup shredded pepper Jack cheese (4 oz) (176 g)
4 oz cream cheese, softened (112 g)
1 can (4.5 oz) chopped green chilies (127 g)
1 package (1 oz) taco seasoning mix (28 g)
4 boneless skinless chicken breasts (6 to 8 oz each) (170 - 226 g)
2 tablespoons olive oil (29 ml)
3/4 cup shredded mozzarella cheese (3 oz) (176 g)
1/4 cup sliced green onions (4 medium) (26 g)
1/4 cup fresh cilantro leaves (4 g)
1. Heat oven to 400F (204C) Line large, rimmed sheet pan with foil. Place a wire rack on top of foil. Spray with cooking spray.
2. In a medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. On the thick side of each chicken breast, cut the 3-inch-long pocket to within 1/4 inch of the opposite side of the breast. Spoon about 1/3 cup cheese mixture into the pocket in each chicken breast. Secure with toothpicks.
3. In a small bowl, mix the remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
4. Roast uncovered for 25 to 30 minutes or until stuffing reaches an internal temperature of 160F (71.1C) Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.
Calories: 560 Carbs: 10g Fiber: 1g Sodium: 1190mg Protein: 50g