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Pepper Jack Stuffed Chicken Recipe

Pepper Jack Stuffed Chicken Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:2 servings

Ingredients

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

Directions

  • 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.

Nutritional Facts

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

Reviews for Pepper Jack Stuffed Chicken

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MY REVIEW
gunslinger
Reviewed Dec. 4, 2014

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

MY REVIEW
FannersWifey
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
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
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
Reviewed Oct. 10, 2011

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

MY REVIEW
mommaphat
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
Reviewed Sep. 2, 2010

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

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.