Nacho Rific Stuffed Chicken Hungry Girl
Transform your weeknight dinner routine with this irresistible Nacho-Rific Stuffed Chicken, a flavor-packed twist on classic comfort food from Hungry Girl! Juicy, tender chicken breasts are stuffed with a bold and creamy filling of reduced-fat Mexican cheese, zesty green chiles, and protein-rich black beans, then coated in a crunchy whole-grain tortilla chip crust for the ultimate nacho-inspired delight. Seasoned with smoky paprika and garlic powder, this dish delivers a burst of spices with every bite. Perfectly baked to golden perfection in just 25 minutes, it’s a healthier yet indulgent main course that’s sure to be a hit. Serve these crispy, cheesy stuffed chicken breasts with a dollop of salsa or a fresh green salad for a vibrant meal that’s as fun as it is delicious!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breast halves
- 1 cup reduced-fat shredded Mexican cheese blend
- 1 4-ounce can canned diced green chiles
- 1 cup whole-grain tortilla chips, crushed
- 1 large egg
- 0.5 cup black beans, rinsed and drained
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with foil and lightly coat with nonstick cooking spray.
In a small mixing bowl, combine the shredded Mexican cheese, diced green chiles, and black beans. Mix well to create the filling.
Place the chicken breasts on a cutting board and carefully slice a pocket into the side of each breast, being careful not to cut all the way through. Season the chicken with smoked paprika, garlic powder, salt, and black pepper.
Stuff each chicken breast with an equal amount of the cheese and chile mixture, securing the openings with toothpicks if necessary to keep the filling in place.
In a shallow bowl, lightly beat the egg. Place the crushed tortilla chips on a separate plate.
Dip each stuffed chicken breast into the beaten egg, ensuring it is fully coated, then press it into the crushed tortilla chips to create a crust. Ensure the chicken is evenly coated on all sides.
Place the coated chicken breasts on the prepared baking sheet. Lightly coat the tops with nonstick cooking spray to help the chips crisp up.
Bake in the preheated oven for 25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the crust is golden brown.
Remove the chicken from the oven and let it rest for 5 minutes before serving. Remove toothpicks if used.
Serve immediately, optionally with salsa, sour cream, or a fresh green salad on the side.
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 3475 mg | 151% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 0.7 g | ||
| Protein | 270.9 g | 542% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1060 mg | 82% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2610 mg | 56% | |
*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.
