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Fiesta Chicken Bundles

“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, and my family really enjoys it.” —Merry Graham, Newhall, California
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    4 servings

Ingredients

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

Directions

  • Flatten chicken breasts to 1/4-in. thickness; set aside. In a small bowl, combine the tortillas, cheese and 1/2 cup salsa verde. Spoon tortilla mixture down the center of each chicken breast; roll up and secure with toothpicks.
  • Combine cornmeal and garlic salt in a shallow bowl; coat chicken with cornmeal mixture.
  • 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.
  • Top chicken with sour cream and cilantro. Serve with beans.
Nutrition Facts
1 serving: 760 calories, 25g fat (8g saturated fat), 134mg cholesterol, 1356mg sodium, 72g carbohydrate (13g sugars, 16g fiber), 59g protein.

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