This is what I made for dinner. It was so good! (I'm going to post this in the recipe subforum too.)
Chicken breasts are stuffed with an onion-bell pepper mix plus Jack cheese, coated with a combination of fajita seasoning & flour, browned & baked.
4 large skinless, boneless chicken breast halves
1/2 cup flour
1 package fajita seasoning mix
1 red pepper, sliced thin
1 onion, sliced thin
1 clove garlic, minced
1 cup grated Monterey Jack cheese (I used 2% cheddar.)
3 Tablespoons olive oil (I used a lot less.)
Salt/pepper to taste
Sour cream and/or salsa, as desired
Place one tablespoon of the olive oil into a non-stick skillet. Add the onion, red pepper, salt and pepper. Saute on medium heat until vegetables begin to caramelize. Add the garlic; continue to saute for another minute until the garlic becomes fragrant. Cool this mixture as you prepare the chicken breasts. Mix the flour and fajita seasoning in a shallow bowl. Carefully cut the chicken breasts to create a pocket for the filling. Season the chicken with salt and pepper. Take 1/4 of the stuffing mixture for each chicken breast and stuff into the pocket, adding 1/4 cup of cheese to each pocket. Dredge the chicken breasts in the flour mixture. Heat remaining 2 tablepoons of olive oil in the non-stick skillet on medium high heat. Brown chicken on each side and place in oven at 350 degree to finish cooking until done (took mine about 30 min). Serve with rice and toppings of your choice (sour cream, salsa).
Number of servings: 4
As a side: Spanish Style Rice
1.25 cups brown rice (dry)
1 cup reduced sodium/fat free chicken broth
Mix all together, cover, and microwave for approx. 7 minutes. Let sit for 5 minutes without stirring.
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