Recipe

Mexican Stuffed Chicken – Gluten Free!

May 21, 2012

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Tonight in our house was creative dinner night. When I asked what he wanted for dinner, my boyfriend just replied “well you have chicken out”. He later added he wanted dinner to be “Cheesy”. Not much for directions, but I’ve done worse with less information. So instantly I started using my favorite recipe sites. One of the best ones I’ve found is Recipe Puppy. You simply put in the ingredients you have and it generates recipes that have those ingredients in it. But when you search just for “Chicken” – it gives you thousands of results.

I found a recipe for Mexican Stuffed chicken – but it had items in it we either wont eat, or can’t eat. So instead of making something we would end up picking things out of – I took the recipe I found and made it our own. This is one of the Lost Arts I talked about earlier, making your own recipe, and adapting recipes.

So here is my version of the recipe, this could be made gluten free with a couple changes (noted below). This is a super easy recipe – enjoy!

Ingredients

4 Boneless Skinless Chicken Breasts
1 packet of Taco Seasoning
1/4 cup bread crumbs (or gluten free cornflake crumbs)
4 oz cream cheese
4 oz shredded cheddar cheese (chop or shred your own for gluten free!)
1 tspn Tabasco Sauce
4 toothpicks

Directions

1. Preheat your oven to 350 degrees.

2. Soften your cream cheese in the microwave (about 30 seconds). Make sure you don’t completely melt it!

3. Add in your cheddar cheese, Tabasco Sause and 1 tablespoon of the Taco Seasoning. Mix until smooth.

4. On a cutting board split your chicken breast in half making them half as thick. This is known as butterflying (here’s a wiki article if you don’t know how to do it!). Your chicken breasts should be approximately 1/4 inch thick. You can pound the meat so that it’s thinner if you want, but it shouldn’t be necessary.

5. Lay out your chicken Breasts and place 1/8th of the cheese mixture on the thick end. Start at that end and roll your chicken breast into little packets. Secure your chicken packets with a tooth pick – this makes sure they stay nicely together while they cook. Try to tuck the sides over if possible, if not we’ll work on that in the next steps.

6. Put the remaining taco seasoning into a large bowl and mix in your bread crumbs.

7. Take each chicken packet and roll it into the bread crumbs. Start to tuck the ends over to cover the cheese filling. Feel free to sprinkle more on top. I had no problem getting the breading to stick without any butter, but if you have any problems melt 2 tbs of butter,

8. Place your now breaded chicken packets into a nonstick glass dish. Bake at 375 degrees for 45 minutes.

Remember to remove the toothpicks before you eat! Let the chicken cool a couple minutes before trying to remove them. And if your cheese oozes out, don’t worry, just plate it beside the chicken and eat it with it!

Make your favorite sides and enjoy!

Yum

Mexican Stuffed Chicken – Gluten Free!

Ingredients

4 Boneless Skinless Chicken Breasts
1 packet of Taco Seasoning
1/4 cup bread crumbs (or gluten free cornflake crumbs)
4 oz cream cheese
4 oz shredded cheddar cheese (chop or shred your own for gluten free!)
1 tspn Tabasco Sauce
4 toothpicks

Instructions

Preheat your oven to 350 degrees.
Soften your cream cheese in the microwave (about 30 seconds). Make sure you don't completely melt it!
Add in your cheddar cheese, Tabasco Sause and 1 tablespoon of the Taco Seasoning. Mix until smooth.
On a cutting board split your chicken breast in half making them half as thick. Your chicken breasts should be approximately 1/4 inch thick. You can pound the meat so that it's thinner if you want, but it shouldn't be necessary.
Lay out your chicken Breasts and place 1/8th of the cheese mixture on the thick end. Start at that end and roll your chicken breast into little packets. Secure your chicken packets with a tooth pick - this makes sure they stay nicely together while they cook. Try to tuck the sides over if possible, if not we'll work on that in the next steps.
Put the remaining taco seasoning into a large bowl and mix in your bread crumbs.
Take each chicken packet and roll it into the bread crumbs. Start to tuck the ends over to cover the cheese filling. Feel free to sprinkle more on top. I had no problem getting the breading to stick without any butter, but if you have any problems melt 2 tbs of butter,
Place your now breaded chicken packets into a nonstick glass dish. Bake at 375 degrees for 45 minutes.
Remember to remove the toothpicks before you eat! Let the chicken cool a couple minutes before trying to remove them.

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