Santa Fe Stuffed Chicken
- Number of Servings: 8
Ingredients
1 ½ tsp chili powder1 ½ tsp cumin1 tsp salt½ tsp paprika1 cup bread crumbs4 Tbsp butter½ cup celery, chopped½ cup onion chopped1 cup corn½ cup 2% Kraft shredded cheese4 Tbsp fresh cilantro chopped8 chicken breast halves, bone-in with skin
Spray large roasting pan with nonstick cooking spray. In a small bowl combine chili powder, cumin, salt, and paprika; mix well. Reserve 2 tsp seasoning mixture; set aside. To remaining seasoning mixture, add bread crumbs; mix well.
In medium skillet, melt butter over medium heat. Add celery and onion; cook 5 to 7 minutes or until vegetables are tender. Add corn, cheese, cilantro and bread crumb mixture; mix well.
Loosen skin from each chicken breast to form a pocket between skin and meat. Fill each pocket with about ½ cup corn mixture; secure opening with toothpick. Place skin side up in baking pan. Sprinkle chicken with reserved seasoning.
Broil 4 to 6 inches from heat 5 to 7 minutes or until skin is brown.
Remove baking pan from oven; cover with foil. Heat oven to 350 degrees. Bake 35 to 45 minutes or until juices run clear.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIDANGEROUS.
In medium skillet, melt butter over medium heat. Add celery and onion; cook 5 to 7 minutes or until vegetables are tender. Add corn, cheese, cilantro and bread crumb mixture; mix well.
Loosen skin from each chicken breast to form a pocket between skin and meat. Fill each pocket with about ½ cup corn mixture; secure opening with toothpick. Place skin side up in baking pan. Sprinkle chicken with reserved seasoning.
Broil 4 to 6 inches from heat 5 to 7 minutes or until skin is brown.
Remove baking pan from oven; cover with foil. Heat oven to 350 degrees. Bake 35 to 45 minutes or until juices run clear.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIDANGEROUS.
Nutritional Info Amount Per Serving
- Calories: 333.4
- Total Fat: 17.1 g
- Cholesterol: 19.0 mg
- Sodium: 546.1 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 1.5 g
- Protein: 30.4 g
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