Description
Juicy chicken stuffed with spicy green chiles and gooey cheese? This 30-minute dinner looks fancy but is secretly so simple anyone can nail it.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 cans (4 oz each) diced green chiles, drained
- 1½ cups shredded Monterey Jack cheese (about 6 oz)
- 4 oz cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ¼ cup chicken broth
Instructions
- In a medium bowl, combine drained green chiles, Monterey Jack cheese, softened cream cheese, garlic powder, and cumin. Mix thoroughly and set aside.
- Preheat oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally through the middle, stopping about half an inch from the opposite edge. Open like a book and flatten to ½-inch thickness.
- Season inside of each butterflied chicken breast with salt, pepper, and oregano. Spread 2-3 tablespoons of chile-cheese mixture onto one half of each breast, leaving a ½-inch border. Fold empty half over filling, pressing edges to seal.
- Combine flour, remaining salt, and pepper in a shallow dish. Dredge each stuffed chicken breast in flour mixture. Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken for 2-3 minutes per side until golden.
- Add chicken broth to skillet and transfer to oven. Bake for 20-25 minutes until chicken reaches 165°F internal temperature. Let rest 5 minutes before slicing and serving.