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Fiesta Chicken Bundles for Two

Total Time

Prep: 25 min. Cook: 20 min.


2 servings

I love to make this chicken dish because while it bakes, I can take a siesta before the fiesta! I dreamed it up when I was on vacation and had limited ingredients. It’s packed with great flavor. —Merry Graham, Newhall, California


  • 2 boneless skinless chicken breasts (6 ounces each)
  • 2 corn tortillas (6 inches), chopped
  • 1/2 cup (2 ounces) pepper Jack cheese
  • 2/3 cup salsa verde, divided
  • 1/4 cup cornmeal
  • 1/2 teaspoon garlic salt
  • 1 tablespoon canola oil
  • 1/4 cup water
  • 4-1/2 teaspoons orange marmalade
  • 1/2 teaspoon chili powder
  • 1 can (15 ounces) Southwest or seasoned recipe black beans, warmed
  • 2 tablespoons sour cream
  • 3 tablespoons minced fresh cilantro


  1. Flatten chicken breasts to 1/4-in. thickness; set aside. In a small bowl, combine the tortillas, cheese and 1/3 cup salsa verde. Spoon tortilla mixture down the center of each chicken breast; roll up and secure with toothpicks.
  2. Combine cornmeal and garlic salt in a shallow bowl; coat chicken with cornmeal mixture.
  3. In a large skillet, brown chicken in oil. Add the water, marmalade, chili powder and remaining salsa to the pan. Bring to a boil. Reduce heat; cover and cook until a thermometer reads 170°, 15-20 minutes. Discard toothpicks.
  4. Serve chicken with beans; top with sour cream and cilantro.

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