Pepper Jack Stuffed Chicken Recipe

5 7 9
Pepper Jack Stuffed Chicken Recipe
Pepper Jack Stuffed Chicken Recipe photo by Taste of Home
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Pepper Jack Stuffed Chicken Recipe

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5 7 9
Publisher Photo
The spicy cheese and Mexican seasoning give plenty of zip to these tender chicken rolls. Round out the meal with rice pilaf and pineapple tidbits. Or microwave frozen broccoli and serve peppermint stick ice cream for dessert.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 2 ounces pepper Jack cheese
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1 teaspoon taco seasoning
  • 1 tablespoon canola oil

Directions

Cut cheese into two 2-1/4-n. x 1-in. x 3/4-in. strips. Flatten chicken to 1/4-in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken.
In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-in. square baking dish.
Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Discard toothpicks. Yield: 2 servings.
Originally published as Pepper Jack Stuffed Chicken in Quick Cooking November/December 2003, p39

Nutritional Facts

1 each: 292 calories, 18g fat (7g saturated fat), 93mg cholesterol, 325mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 30g protein.

  • 2 ounces pepper Jack cheese
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1 teaspoon taco seasoning
  • 1 tablespoon canola oil
  1. Cut cheese into two 2-1/4-n. x 1-in. x 3/4-in. strips. Flatten chicken to 1/4-in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken.
  2. In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-in. square baking dish.
  3. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Discard toothpicks. Yield: 2 servings.
Originally published as Pepper Jack Stuffed Chicken in Quick Cooking November/December 2003, p39

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Reviews forPepper Jack Stuffed Chicken

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gunslinger User ID: 544392 213968
Reviewed Dec. 4, 2014

"Delicious and easy enough to make anytime, pretty and economical enough to make for guest!"

MY REVIEW
FannersWifey User ID: 7335424 129002
Reviewed Jul. 11, 2013

"SO YUMMY, and really easy. I doubled the recipe, and hubby said he could eat 6 more breasts! Not often is he so enthusiastic about dinner. I think I'll tie the chicken next time--the toothpicks were tough to remove."

MY REVIEW
Kathyvnj User ID: 6805789 65882
Reviewed Aug. 7, 2012

"This is the most delicious recipe! I search out a recipe for pepper jack chicken after having it at a restaurant but this recipe beat what I ate in restaurant. Can't wait to make for friends but mostly for me!"

MY REVIEW
Bigern1977 User ID: 6456157 60344
Reviewed Jan. 15, 2012

"This recipe is a hit in my house & each time I have doubled the recipe! easy to make & very tasty! It also makes for excellent leftovers!"

MY REVIEW
juicyfruit007 User ID: 1404522 51127
Reviewed Oct. 10, 2011

"This was very tasty and my whole family enjoyed it! I will probably make this again."

MY REVIEW
mommaphat User ID: 5904334 90123
Reviewed Aug. 19, 2011

"made this for the first time and my husband gave it two thumbs up! this is a keeper, very good."

MY REVIEW
tlbdlb4evr User ID: 4229718 130126
Reviewed Sep. 2, 2010

"Very tasty. I cannot tolerate very spicy food; this is just right. Great recipe."

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