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Chipotle-Stuffed Chicken Breasts
Makes 4 Servings
*4 boneless, skinless chicken breast halves
*1 3/4 cups (7 ounces) Sargento ChefStyle Chipotle Cheddar Shredded Cheese, divided
*1 jar (2 ounces) chopped pimiento, drained or 1/4 cup chopped, drained, bottled roasted red bell pepper
*2 tablespoons chopped cilantro or green onion tops
*1 teaspoon chili powder
*1 teaspoon ground cumin
*1/2 teaspoon garlic salt
1Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket (taking care not to cut through top or bottom of chicken.) Or ask your meat retailer to do this for you at time of purchase.
2Combine 1 cup cheese, pimientos and cilantro; stuff into pockets of chicken. Place chicken on a foil-lined baking sheet. Combine chili powder, cumin and garlic salt; rub mixture over both sides of chicken. Coat chicken lightly with cooking spray or brush with canola oil.
3Bake in a preheated 400F degree oven for 20 minutes or until chicken is cooked through. Sprinkle remaining cheese over chicken. Continue baking 2 to 3 minutes or until cheese has melted.
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