Bob's Mexican Stuffed Chicken

Bob's Mexican Stuffed Chicken

149 Reviews 16 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Kathy
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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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 (149)

Rate This Recipe
Vickie
58

Vickie

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.

YODABOB
52

YODABOB

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!

EChambers
37

EChambers

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 368 cal
  • 18%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 24.6 g
  • 8%
  • Protein
  • 35.2 g
  • 70%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 1105 mg
  • 44%

Based on a 2,000 calorie diet

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Garlic-Lemon Double Stuffed Chicken

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Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli