Recipe by Kathy
"My boyfriend made me the best stuffed chicken last evening. It was so good that I crowned him a better cook than me. Serve with a small side of salsa and sour cream on the side."
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crushed corn flakes
1 (1.27 ounce) packet
dry fajita seasoning
chopped red bell pepper
chopped yellow bell pepper
chopped orange bell pepper
chopped fresh mushrooms
red onion, diced
skinless, boneless chicken breast halves - pounded thin
shredded Cheddar cheese, divided
Great chicken recipe! My husband loved it as much as I did. I found that it was easier for me to butter-fly the chicken breast, add the filling, then fold it over then it was to roll it up. But either way it's a keeper.
this was ok on flavor, but the preparation was in my opinion way too much work for a 3 star meal. if i make this dish again, i will be chopping up all ingredients, mixing them up and baking.
Wow this was great! I am a fan of all things Mexican and thought this was just fabulous! I tried it with my finace's own homemade Salsa, used crushed Tostitos instead of the corn flakes with great results. I served it to my Fiance and my Brother and Sister in law, rave reviews all around!
While my chicken didn't look like those in the pictures, it was very very tasty. My husband actually said it's something they should serve in resturaunts, it's so good. I only used 1 yellow bell pepper, half a yellow onion, and lots of chopped mushrooms (I couldn't justify buying 3 peppers only to use 1/4 of it. We don't normally eat peppers), but it was still very good. Instead of corn flakes, I used smushed up tortilla chips. The smell of the chili powder, seasonings and chips reminded me of the chili cheese Fritos, and I bet they'd be equally as good on the chicken. Served with a dollop of sour cream, a side of yellow rice, and a salad. Yummy.
Excellent recipe! I spread about 2 tablespoons of cream cheese on each coated breast prior to filling (versus the butter suggested by another reviewer) and it turned out very moist and flavorful.
Update: after making this delicious dish numerous times, I've dispensed with the rolling and toothpicks. It comes out just fine with layering the toppings on top of a lightly pounded and crumbed half-breast. I do add extra salsa and save the shredded cheese for the final topping. It's easier to prepare and eat this way.
A grest dish! Served best with a side of mexican rice and a light salad. But the chicken! Man alive that chicken is so fine! Tasty has a new name "Bob's Mexican Stuffed Chicken".
I made these the other day and they were great. I did make a couple of alterations though b/c I didn't have all the ingredients. I used crushed tortilla chips and since I didn't have fajita seasoning I used taco seasoning made from a recipe on allrecipes. For the veggie stuffing, I used a mixture of finely chopped green pepper and zucchini, onion, and garlic (which turned out really good!). I also used a dab of cream cheese along with the salsa and cheddar topping.
This has to be the best chicken I have ever tasted. I did use crushed tortilla chips insted of corn flakes. This will be a regular meal in our home. I'm emailing this recipe to all my friends.
* Percent Daily Values are based on a 2,000 calorie diet.
Bob's Mexican Stuffed Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 133
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Seasoned chicken is topped with salsa and cheese and baked to bubbly.
High-protein, low-calorie dish with Mexican-inspired flavors.
A simple recipe that yeilds fancy results.