Mexican Stuffed Chicken Breasts

Submitted by Laura Bergman

Mexican Stuffed Chicken Breasts


  • 1 cup shredded pepper jack cheese
  • 4 oz. cream cheese softened
  • 1 can (4.5 oz.) chopped green chilies
  • 1 pkg. (1 oz.) taco seasoning
  • 4 boneless chicken breasts
  • 2 Tbsp. olive oil
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup green onions chopped


  • Heat oven to 400 degrees. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray. In a medium bowl, mix pepper jack cheese, cream cheese, chiles and 1 Tbsp. taco seasoning mix. In thick side of each chicken breast, cut 3 inch long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks. In a small bowl, mix remaining taco seasoning mix and olive oil. Place chicken on rack; brush with oil mixure. Roast uncovered 25-30 minutes or until stuffing reaches internal temperature of 160 degrees. Top chicken breasts with mozzarella cheese; bake 3-5 minutes or until cheese is melted. Top each chicken breast with green onion.