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Southwestern Stuffed Chicken

(19 Votes)
SERVES
6
COOK TIME
30 Min

Treat your taste buds to a true Mexican fiesta with our Southwestern Stuffed Chicken. All you need is 30 minutes and you've got a mouth-watering meal that'll have your gang dancin' around the table!

What You'll Need:
  • 1 1/2 cups crushed cheese crackers
  • 2 tablespoons dry taco seasoning mix
  • 6 boneless, skinless chicken breast halves (1 to 2 pounds total)
  • 4 ounces Mexican-flavored processed cheese spread, cut into 6 cubes
  • 1/3 cup butter, melted
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 6-cup muffin tin with cooking spray.
     
  2. In a shallow bowl, combine cracker crumbs and taco mix; set aside. With a kitchen mallet or rolling pin, gently pound chicken to 1/4-inch thickness between 2 pieces of wax paper.
     
  3. Place a cube of cheese in center of each chicken breast and roll up tightly, tucking in sides as you roll. Brush with melted butter, then roll in cracker crumb mixture, holding chicken securely closed and coating on all sides. Place each rolled breast seam side down in its own cup of the prepared muffin tin. 
     
  4. Bake 25 to 30 minutes, or until no pink remains and juices run clear. Serve immediately.
     
Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Made this last nite with some spaghetti sauce instead of taco seasoning. Chicken melted in our mouths. Family loved it! Definitely a keeper. Thanks!!!

Lost some of my comments in the post breading was cheetos cheddar jalepeno and cheese was sharp cheddar log. Used extra breading on the inside and outside.

Used a round cake pan with non stick alum foil. made a great cheesy sauce and lots of flavor Everyone loved it.

Just made this for my family of picky eaters and It was a home run.. Thank you

That's great! Thanks for sharing with us! :)

Made this tonight after seeing on tv and both my husband and son along with myself rated it a one star. Hardly any flavor even with the taco seasoning and the nacho cheese velveeta. We rate things on if we would want it a second time and it's a resounding " no ".

Ihave made the Swiss Chicken, and it is really good, and differend from just plain old every day chicken. I PERSONALY RATE IT TO BE 5.

Tried this with mozz cheese and ital seasoned breadcrumbs. Have done it both as small bites and rolled breast "steaks". The kids liked the bites - good as appetizers too. Put some extras in the rolled steak style too.

Why not use chicken cutlets and no pounding?

Try having mashed potatoes (you can whip in some of the same cheese), and corn (on the cob in the summer!)

what are good side dishes for this type chicken?

try pairing this dish with a crisp green salad with lots of sliced avocados and tomatoes...

Spanish rice or/and refried beans

I would coat the chicken with crushed tortilla chips

The first time I made this for my picky children they fought over the last piece. The next time I doubled it and since that time I have tripled it many times. That was 20 years ago and now they triple it for their families. The most favorites family recipe. thank you for showing it again.

This recipe is from years ago. It rocks!! Do it with pepper jack. You can cut the cheese in strips and roll them, but def pound them out so they're thinner and eliminate the muffin tin.

could'nt you just put them on a cookie sheet or regular pan,then a muffin tin.

You can put them in a casserole dish side by side and that works out great. Be sure to spray the dish for easy clean up

it is merely used to hold the shape and keep the cheese intact for that piece should it leak out. Chicken is chicken. cook in in anything you like. It's not a cake or a pie.

Sounds fantastic!

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