Fajita-Stuffed Chicken
Ingredients
- Crisco® Cooking Spray
- 4 each chicken breasts, boneless skinless
- 3 each bell peppers, tri-color, sliced into thin strips
- 1 cup onions, thinly sliced
- 1 each lime, juice half, wedge other half for serving
- 2 tbsp Dash™ Southwest Chipotle Seasoning Blend—1 tsp per chicken breast*
- 1.5 oz cream cheese reduced fat, softened
- ½ Mexican cheese reduced fat, shredded
- 4 each toothpick or skewer (optional)
The key is to have about 1/3 of the cooked vegetables for the filling and the rest as the “bed” for serving.
You can make this a one-pan meal if you scale down to 4 servings/breasts and use an oven-proof skillet. Simply line up the 4 stuffed chicken breasts on the used skillet and place in the oven to cook.
Directions
- Preheat oven to 400°F and line a baking sheet with foil or parchment paper.Place chicken breasts on a cutting board. Slice a lengthwise deep pocket into each breast to create a large pocket for filling.
- Place nonstick pan over medium heat and spray with oil. Add the peppers and onions, and sauté until they’re soft and caramelized, about 12 to 14 minutes, stirring frequently. Mix in the lime juice and remove pan from heat. Transfer about 2 cups of the cooked pepper mixture into a medium-sized mixing bowl and allow to cool slightly. Transfer the remaining cooked vegetables onto a dish to reserve for serving. Cover to keep this second batch warm.
- To the bowl with 2 cups cooked vegetables, add cream cheese and shredded cheese blend. Mix until well combined.
- Season each chicken breast with 1 tsp Dash™ Southwest Chipotle Seasoning. Stuff the pepper-cheese mix into pocket, press to pack in place, secure with a tooth pick or skewer.
- Preheat the same pan over medium-high heat and mist liberally with nonstick oil spray. Sear each chicken breast for 2 to 3 minutes on each side or until golden brown and transfer to the prepared baking sheet.
- Place in oven for about 15 minutes, or until an internal temperature of 165°F.
- Serve the Fajita-Stuffed Chicken on top of the reserved sautéed peppers and.
Tips
- Chef’s Tip - Sauté the fajita veggies until slightly caramelized before stuffing the chicken. This adds a deeper, smoky sweetness to the filling, enhancing the overall flavor of the dish.
