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Bob's Mexican Stuffed Chicken

SUBMITTED BY: Kathy PHOTO BY: bhague

"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."
RECIPE RATING:
The reviewer gave this recipe 93 stars. This recipe average a 4.6 star rating.
Read Reviews (69)
PREP TIME  30 Min
COOK TIME  40 Min
READY IN  1 Hr 10 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 cups crushed corn flakes
  • 1 tablespoon chili powder
  • 1 (1.27 ounce) packet dry fajita seasoning
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped yellow bell pepper
  • 1/4 cup chopped orange bell pepper
  • 1/3 cup chopped fresh mushrooms
  • 1/2 medium red onion, diced
  • 4 skinless, boneless chicken breast halves - pounded thin
  • 1 cup shredded Cheddar cheese, divided
  • 1/4 cup salsa
  • toothpicks

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
  3. Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
  4. Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2005 by YODABOB
Wow this was great! I am a fan of all things Mexican and thought this was just fabulous! I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2004 by Kathy
A grest dish! Served best with a side of mexican rice and a light salad. But the chicken! Man... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2005 by northern exposure
Excellent recipe! I spread about 2 tablespoons of cream cheese on each coated breast prior to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2005 by JENNYR1
I am not big on peoppers and onions so I just used bella mushrooms and tomatoes for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2006 by Vickie
Great chicken recipe! My husband loved it as much as I did. I found that it was easier for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2006 by EChambers
While my chicken didn't look like those in the pictures, it was very very tasty. My husband... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2006 by EYECANDY25
I made these the other day and they were great. I did make a couple of alterations though b/c... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2006 by HILLBILLYGODDESS
This has to be the best chicken I have ever tasted. I did use crushed tortilla chips insted of... MORE