Mexican Taco Flavored Stuffed Chicken Breasts
Transform your weeknight dinner into a fiesta of flavor with these Mexican Taco Flavored Stuffed Chicken Breasts! Juicy chicken breasts are seasoned with bold taco spices, then stuffed to perfection with a creamy, cheesy filling layered with black beans, sweet corn, and fresh cilantro. This easy yet impressive recipe combines the comforting essence of Mexican cuisine with a delightful twist, offering a delectable balance of textures and flavors. Pan-seared to golden perfection and finished in the oven, these stuffed chicken breasts are as convenient as they are mouthwatering. Serve them with a side of rice, a crisp salad, or a dollop of guacamole, and watch them disappear from the plate! Perfect for busy weeknights or cozy gatherings, this dish is a must-try for chicken and taco lovers alike.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons taco seasoning
- 4 ounces cream cheese
- 1 cup shredded Mexican blend cheese
- 0.5 cup black beans
- 0.5 cup corn kernels (frozen or canned, drained)
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.5 teaspoons paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil.
Carefully butterfly the chicken breasts by slicing them horizontally to create a pocket, but do not cut all the way through.
Season both sides of the chicken breasts with 1 tablespoon of taco seasoning, salt, black pepper, garlic powder, and paprika. Set them aside.
In a medium mixing bowl, combine the cream cheese, shredded Mexican blend cheese, black beans, corn, cilantro, and the remaining tablespoon of taco seasoning. Mix until fully incorporated.
Stuff each chicken breast with an equal portion of the cheese and bean mixture. Use toothpicks to secure the openings, if necessary.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with extra chopped cilantro, if desired, and serve with rice, a side salad, or guacamole.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 6121 mg | 266% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 11.4 g | ||
| Protein | 253.3 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1030 mg | 79% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
