Bob's Mexican Stuffed Chicken Recipe - Allrecipes.com
Bob's Mexican Stuffed Chicken Recipe
  • READY IN ABOUT hrs

Bob's Mexican Stuffed Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

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 More Reviews

Most Helpful Positive Review
Jan 21, 2006

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.

 
Most Helpful Critical Review
Jul 29, 2011

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.

 
Jan 10, 2005

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!

 
Aug 17, 2006

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.

 
Nov 06, 2004

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".

 
Nov 22, 2013

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.

 
May 29, 2006

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.

 
May 03, 2006

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.

 

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Nutrition

  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 35.2 g
  • 70%
  • Sodium
  • 1105 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Kathy
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