Return to Baked Chicken Recipes

 

Spanish Stuffed Chicken

5 star rating
 

Submitted by: chefhubby

 

Photo by: Sarasota Stoner

Large chicken breasts halves are butterflied and filled with refried beans, roasted peppers, cheese & salsa, then baked atop Spanish rice.
 

Ingredients

  • 4 lg boneless, skinless chicken breast halves
  • 1 16 oz can (2 cups) refried beans (or make your own)
  • 4 lg poblano or aneheim chili peppers, roasted and peeled
  • 1 pkg Lipton Spanish Rice mix
  • 12 oz shredded colby-jack cheese
  • 1 cup of your favorite salsa

Save Recipe

Interact

 
Method

Preheat oven to 375 degrees. Prepare rice as directed on package; spread in a 9x13" baking pan or large glass baking dish. Warm beans on stovetop; stir in 4 oz. of the cheese and let cool. Butterfly chicken breast halves and place opened in baking dish on top of rice. Sprinkle chicken with your favorite seasoning. (I like Emeril's Essence.) Layer some of the beans, a bit of cheese, the peppers and some salsa onto the bottom part of each chicken breast. Fold the top of the breast over the filling, and place a toothpick at the edge to keep it closed. Top the closed chicken with the rest of the salsa and remainding cheese. Cover with foil and bake at 375 for 40 minutes. Remove foil and bake until cheese browns lightly. Let cool about 10 minutes before serving. Scoop out rice along with each piece of chicken.

 

Notes:

 

Number of Servings: 4

 

Submitted by: chefhubby ()

 

Advertisement