Best 16 Chili Cumin Stuffed Chicken Breasts Recipes

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Are you looking for an extraordinary culinary experience that will tantalize your taste buds and impress your dinner guests? Chili cumin stuffed chicken breasts might just be the dish you need. This delightful entree combines the robust flavors of chili and cumin with tender, succulent chicken breasts, resulting in a symphony of textures and tastes that will leave you craving more. With its vibrant colors and aromatic spices, this dish is sure to become a favorite in your kitchen. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to create the ultimate chili cumin stuffed chicken breasts.

Here are our top 16 tried and tested recipes!

PECAN CRUSTED CHICKEN BREAST WITH CHILI CUMIN BUTTER



Pecan Crusted Chicken Breast with Chili Cumin Butter image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 19

2 cups all purpose flour
3 whole eggs
1/2 cup milk
2 tablespoons vegetable oil
2 cups bread crumbs
1 cup pecans, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup Parmesan cheese
1 1/2 pounds boneless, skinless, chicken breast
1/4 cup vegetable oil for frying (more if necessary)
4 ounces unsalted butter
2 tablespoons ancho chili paste
1 tablespoon toasted and ground cumin seed
Several parsley sprigs, leaves only
Several cilantro sprigs, leaves only
1 tablespoon lime juice
1/2 teaspoon ground black pepper
Serving suggestion: lemon-steamed asparagus and herb scented rice

Steps:

  • For the breading process: Three separate containers (preferably flat and wide baking dishes or gratin dishes) will be needed; one for the flour, one for wet ingredients and one for the breading ingredients.
  • Place the flour into its chosen dish. Whisk the eggs together with the milk and 2 tablespoons oil. Combine the bread crumbs, pecans, salt, pepper and Parmesan cheese until uniformly mixed.
  • Using a meat tenderizer or other flat object to pound the chicken breasts to a flat and uniformly 1/4-inch thick cutlet. Dip the cutlets, one at a time into the flour first, next the egg mixture and finally the dry breading mix. Try to keep one hand dry and work one hand wet or use tongs to transfer the chicken from one dish to another. When all of the chicken has been coated, place on a dish and refrigerate until ready to cook. This may be done in advance.
  • Make the flavored butter by placing the butter, chili paste, cumin seed, parsley, cilantro, lime juice and ground black pepper in the bowl of a food processor. Pulse to combine well and remove. Lay a piece of waxed paper 12 by 16 inches out flat and scrape the flavored butter onto the waxed paper, at about 1/3 the length up, into a sausage shape. Roll the edge of the paper over the butter and enclose the butter to form a tube-shape. Roll the remaining paper up as you would a cigar and place this log of butter into the freezer for at least 3 hours until it is brick hard. This butter may be made well in advance and keeps, frozen, for up to 1 month.
  • To cook the chicken, heat a large saute pan over medium heat, with the 1/4 cup of oil until hot. Add the chicken to the oil, cooking in batches to avoid over crowding the pan, and cook until golden brown about 6 minutes. Turn the chicken over and cook the second side for an additional 6 minutes until the center is cooked and the juices run clear. Transfer to a platter and keep warm.
  • Remove the butter from the freezer, unwrap, and cut into 1/4-inch thick round slices. After all the chicken has cooked, place 1 or 2 slices of butter on each piece of chicken, allowing the heat from the chicken to melt the butter into the chicken coating. Serve with lemon-steamed asparagus and herb scented rice.

GOAT CHEESE-STUFFED LAMB BURGERS



Goat Cheese-Stuffed Lamb Burgers image

These herb-studded lamb burgers come with a surprise inside: a pocket of creamy goat cheese. For a tender burger, mix the lamb and seasonings until just combined and gently shape the patties. Add some pickled red onions for a bright accent.

Provided by Bites With Applewhite

Categories     Lamb Burgers

Time 35m

Yield 4

Number Of Ingredients 14

1 pound ground lamb
4 teaspoons minced garlic
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 (4 ounce) goat cheese log
4 (2 ounce) brioche buns, split and toasted
2 cups loosely packed arugula
¼ cup prepared garlic aioli
¼ cup pickled red onions, or to taste

Steps:

  • Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
  • Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
  • Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
  • Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
  • Serve burgers on buns with arugula, aioli, and pickled red onions.

Nutrition Facts : Calories 677.5 calories, Carbohydrate 28.6 g, Cholesterol 110.5 mg, Fat 48.8 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 19.7 g, Sodium 945.9 mg

CHICKEN THIGH CHILI



Chicken Thigh Chili image

The basis of this came from a chicken-chili soup on this site. I altered it enough (I didn't want a soup) that I couldn't rate the original and decided to share this recipe. Top with sour cream, sliced green onion, and shredded cheese.

Provided by jan

Categories     Chicken Chili

Time 1h15m

Yield 8

Number Of Ingredients 17

3 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
1 large sweet onion, chopped
2 tablespoons minced garlic
2 (15 ounce) cans petite diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (8 ounce) can whole kernel corn, drained
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 medium orange bell pepper, diced
½ (6 ounce) can tomato paste, or more as needed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • Heat oil in a large stockpot over medium-high heat. Add chicken and cook in the hot oil, stirring occasionally, until browned, about 10 minutes. Add onion and garlic; cook and stir until onion is translucent, 5 to 10 minutes.
  • Add diced tomatoes, all beans, corn, bell peppers, 3 ounces tomato paste, chili powder, cumin, cayenne, salt, and pepper; mix well. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding more tomato paste as needed to thicken, until peppers have softened, about 30 minutes.

Nutrition Facts : Calories 400.6 calories, Carbohydrate 39.5 g, Cholesterol 68.4 mg, Fat 14 g, Fiber 12.1 g, Protein 29.9 g, SaturatedFat 3 g, Sodium 841.8 mg, Sugar 7.2 g

CHILE RELLENOS STUFFED CHICKEN



Chile Rellenos Stuffed Chicken image

Make and share this Chile Rellenos Stuffed Chicken recipe from Food.com.

Provided by Julesong

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts
1/2 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons finely chopped onions
1 clove garlic, finely minced
2 tablespoons chopped fresh cilantro (optional)
1/2 teaspoon ground cumin, divided
2 teaspoons chili powder, divided
4 canned whole mild green chili peppers, drained
1 egg, beaten
1 tablespoon milk
1/2 cup fine dry breadcrumb
1/4 teaspoon garlic powder
1/2 teaspoon salt
chopped green onion, for garnish

Steps:

  • Preheat oven the 375 degrees F.
  • Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
  • Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
  • Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
  • Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
  • Repeat with all breasts and chile peppers.
  • Beat the egg and milk together and pour into a shallow dish or pan.
  • Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
  • Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
  • Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
  • Remove and discard toothpicks.
  • Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.

CHILI CUMIN STUFFED CHICKEN BREASTS



Chili Cumin Stuffed Chicken Breasts image

This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese.

Provided by MMTAYLOR2

Categories     Mexican Recipes

Time 3h20m

Yield 4

Number Of Ingredients 10

½ cup shredded Cheddar cheese
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¼ cup minced cilantro
¼ cup diced tomatoes
½ teaspoon chili powder
½ teaspoon ground cumin
⅛ teaspoon salt
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
toothpicks

Steps:

  • In a bowl, mix the shredded Cheddar cheese, green pepper, red pepper, cilantro, and tomatoes. Season with chili powder, cumin, and salt. Cover one side of the chicken breasts with enough cheese mixture to coat. Roll breasts over mixture, and secure with toothpicks.
  • Place the chicken breasts in a slow cooker. Pour in the remaining cheese mixture. Cover, and cook 3 hours on High.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 2.1 g, Cholesterol 78.9 mg, Fat 8.3 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 4.3 g, Sodium 259 mg, Sugar 1.1 g

CHILI AND CHEESE STUFFED CHICKEN BREASTS



Chili and Cheese Stuffed Chicken Breasts image

This recipe is excellent as a leftover as well. Serve it with a guacamole salad or fruit salad. It's also great cold or on a picnic.

Provided by kineline

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

6 (4 ounce) boneless skinless chicken breasts
2 cups cooked wild rice
1/2 cup roasted green chilies
1 cup cheddar cheese, shredded
1/4 cup green onion, chopped
1 teaspoon ground cumin
salt
ground black pepper
1 cup corn flakes
1 egg, beaten

Steps:

  • Mix together rice, chili, cheese, onion, and cumin.
  • Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
  • Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
  • Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.

Nutrition Facts : Calories 287.6, Fat 8.8, SaturatedFat 4.7, Cholesterol 120.8, Sodium 239, Carbohydrate 16.5, Fiber 1.2, Sugar 1.2, Protein 34.5

CHILI CUMIN STUFFED CHICKEN BREASTS



Chili Cumin Stuffed Chicken Breasts image

This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese.

Provided by MMTAYLOR2

Categories     Mexican Recipes

Time 3h20m

Yield 4

Number Of Ingredients 10

½ cup shredded Cheddar cheese
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¼ cup minced cilantro
¼ cup diced tomatoes
½ teaspoon chili powder
½ teaspoon ground cumin
⅛ teaspoon salt
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
toothpicks

Steps:

  • In a bowl, mix the shredded Cheddar cheese, green pepper, red pepper, cilantro, and tomatoes. Season with chili powder, cumin, and salt. Cover one side of the chicken breasts with enough cheese mixture to coat. Roll breasts over mixture, and secure with toothpicks.
  • Place the chicken breasts in a slow cooker. Pour in the remaining cheese mixture. Cover, and cook 3 hours on High.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 2.1 g, Cholesterol 78.9 mg, Fat 8.3 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 4.3 g, Sodium 259 mg, Sugar 1.1 g

CHILI AND CHEESE STUFFED CHICKEN BREASTS



Chili And Cheese Stuffed Chicken Breasts image

This recipe is excellent as a leftover as well. Serve it with a guacamole salad or fruit salad. It's also great cold or on a picnic!

Provided by Terri Ryker-Lloyd

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 10

6 skinless, boneless chicken breasts
2 cups cooked wild rice
½ cup roasted green chili, chopped
1 cup shredded Cheddar cheese
¼ cup chopped green onions
1 teaspoon ground cumin
salt to taste
ground black pepper to taste
1 cup crushed corn flakes cereal
1 egg, beaten

Steps:

  • Mix together rice, chili, cheese, onion, and cumin.
  • Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
  • Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
  • Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.

Nutrition Facts : Calories 297.5 calories, Carbohydrate 17.7 g, Cholesterol 119.2 mg, Fat 8.9 g, Fiber 1.4 g, Protein 35.9 g, SaturatedFat 4.7 g, Sodium 242.9 mg, Sugar 1.8 g

CHILI CUMIN STUFFED CHICKEN BREASTS



Chili Cumin Stuffed Chicken Breasts image

This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese.

Provided by MMTAYLOR2

Categories     Mexican Recipes

Time 3h20m

Yield 4

Number Of Ingredients 10

½ cup shredded Cheddar cheese
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¼ cup minced cilantro
¼ cup diced tomatoes
½ teaspoon chili powder
½ teaspoon ground cumin
⅛ teaspoon salt
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
toothpicks

Steps:

  • In a bowl, mix the shredded Cheddar cheese, green pepper, red pepper, cilantro, and tomatoes. Season with chili powder, cumin, and salt. Cover one side of the chicken breasts with enough cheese mixture to coat. Roll breasts over mixture, and secure with toothpicks.
  • Place the chicken breasts in a slow cooker. Pour in the remaining cheese mixture. Cover, and cook 3 hours on High.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 2.1 g, Cholesterol 78.9 mg, Fat 8.3 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 4.3 g, Sodium 259 mg, Sugar 1.1 g

CHILI-SPICED CHICKEN BREASTS



Chili-Spiced Chicken Breasts image

Spicing up dinnertime at her house in Lockney, Texas is a snap for Stacy Nutt when she bakes this zippy chicken dish. The mix of chili powder, jalapeno and cayenne pepper perks up the poultry perfectly. "I serve it over couscous-tiny pasta grains. But you could also use rice, other pasta or potatoes," she notes.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon canola oil
1/4 cup chopped green onions
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon cornstarch
2 teaspoons water

Steps:

  • Combine the first five ingredients; rub over chicken. In a nonstick skillet, brown chicken in oil on both sides. Add onions, jalapeno and garlic; saute for 1 minute. , Add tomatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. , In a small bowl, combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened.

Nutrition Facts : Calories 166 calories, Fat 3g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 526mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

HATCHET CHILE STUFFED CHICKEN



Hatchet Chile Stuffed Chicken image

This is made with Hatch Chiles. I had a block of roasted chiles that had frozen together, and Red Apple Guy suggested chopping the block into smaller pieces... perhaps with a hatchet. Thus, hatchet chiles were born.

Provided by gourmetmomma

Categories     Chicken Breast

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

1 chopped onion
2 minced garlic cloves
1 tablespoon olive oil
1/2 teaspoon salt
3/4 cup chopped green hatch chile
1 teaspoon cumin
1 teaspoon oregano
2 chicken breasts, pounded thin
1 cup grated cheddar cheese
1/4 cup cornmeal
1/4 cup sour cream

Steps:

  • Saute the onion and garlic in olive oil until soft.
  • Add salt, chiles, cumin and oregano to onions and garlic.
  • On each chicken breast, place 1/4 of the chile mixture and 1/4 cup cheese. Roll up and secure with toothpicks. Roll the chicken breasts in the corn meal.
  • Bake at 375 for 45-55 minutes. Towards the end of cooking --
  • Combine remaining peppers, cheese, and sour cream. Cook over low heat until the cheese melts and the sauce is smooth.
  • When chicken is done, remove from oven and let rest 5 minutes before serving. Serve with the chile cheese sauce poured over the breasts.

Nutrition Facts : Calories 708, Fat 45.9, SaturatedFat 20.6, Cholesterol 164.8, Sodium 1052.2, Carbohydrate 26.1, Fiber 3, Sugar 5.7, Protein 48.5

CILANTRO-STUFFED CHICKEN BREASTS WITH POBLANO CHILE SAUCE



Cilantro-Stuffed Chicken Breasts with Poblano Chile Sauce image

Categories     Chicken     Herb     Poultry     Broil     Hot Pepper     Summer     Cilantro     Gourmet

Yield Serves 4

Number Of Ingredients 6

1 teaspoon vegetable oil
1 garlic clove
3 tablespoons finely chopped fresh cilantro leaves
1/4 teaspoon salt
4 small skinless boneless chicken breast halves (about 1 pound total)
2 cups poblano chile sauce

Steps:

  • Preheat broiler and lightly brush a shallow baking pan with some oil. Finely chop garlic and in a small bowl stir together with cilantro and salt. Pat chicken dry and trim any fat.
  • To form a pocket in chicken for cilantro filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. (Opening will only be about 1 inch wide.) Make pockets in remaining chicken breast halves in same manner. Put about 1/2 tablespoon filling into each pocket and with finger spread evenly. Transfer chicken to baking pan and brush with remaining oil. Season chicken with salt and pepper and broil 5 to 6 inches from heat 7 minutes. Turn chicken over and broil until just cooked through, 3 to 5 minutes more.
  • Serve chicken with sauce.

FAJITA-STUFFED CHICKEN RECIPE BY TASTY



Fajita-Stuffed Chicken Recipe by Tasty image

Here's what you need: canola oil, red bell pepper, green bell pepper, yellow bell pepper, onion, kosher salt, fresh ground black pepper, cream cheese, shredded cheddar cheese, pepper jack cheese, boneless, skinless chicken breasts, salt, chili powder, cumin, garlic powder, canola oil, salsa, sour cream, guacamole

Provided by Tasty

Categories     Dinner

Yield 3 servings

Number Of Ingredients 19

2 tablespoons canola oil, for veggies
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 onion, diced
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
4 oz cream cheese
½ cup shredded cheddar cheese
½ cup pepper jack cheese, diced
3 boneless, skinless chicken breasts
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
3 tablespoons canola oil, for chicken
salsa, for serving
sour cream, for serving
guacamole, for serving

Steps:

  • Heat the canola oil (for the veggies) in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized.
  • Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
  • In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
  • On a cutting board, slice a pocket in the chicken horizontally.
  • Fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
  • Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
  • Serve with salsa, sour cream, and guacamole!
  • Enjoy!

Nutrition Facts : Calories 853 calories, Carbohydrate 24 grams, Fat 56 grams, Fiber 4 grams, Protein 63 grams, Sugar 10 grams

MEXICAN-STYLE CHICKEN-STUFFED PEPPERS



Mexican-Style Chicken-Stuffed Peppers image

This is a delicious chicken-stuffed peppers dish that I made up myself from scratch and my family and I love it. It is simple to make and any guest will love it.

Provided by Vonjaguar

Categories     Stuffed Bell Peppers

Time 1h40m

Yield 4

Number Of Ingredients 17

1 tablespoon butter
1 tablespoon vegetable oil
1 medium onion, chopped
3 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
¼ cup water
3 tablespoons chili powder
4 cloves garlic, chopped
2 teaspoons salt
1 pinch ground cumin, or to taste
1 pinch crushed red pepper, or to taste
1 cup cooked rice
½ cup black beans, rinsed and drained
4 large green bell peppers, halved lengthwise and seeded
1 ½ (28 ounce) cans crushed tomatoes
1 (8 ounce) package shredded Mexican cheese blend
1 medium avocado, sliced, or to taste
¼ cup sour cream, or to taste

Steps:

  • Preheat the oven to 385 degrees F (200 degrees C).
  • Heat butter and oil in a frying pan over medium-high heat. Saute onion in the hot pan until soft, about 5 minutes. Add chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Reduce heat to medium, and add water and chili powder. Stir in garlic, salt, cumin, and red pepper; let cook for 5 minutes. Add rice and black beans.
  • Transfer chicken mixture to a bowl. Pour most of the crushed tomatoes into a large baking pan so it is 1 inch deep. Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place open-side up in the tomatoes. Pour remaining crushed tomatoes over the peppers so they are just covered. Sprinkle with Mexican cheese, and cover the pan.
  • Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.

Nutrition Facts : Calories 745 calories, Carbohydrate 58.9 g, Cholesterol 129.2 mg, Fat 39.9 g, Fiber 16.6 g, Protein 46.7 g, SaturatedFat 19.3 g, Sodium 2257.5 mg, Sugar 6 g

MEXICAN-STYLE AIR FRYER STUFFED CHICKEN BREASTS



Mexican-Style Air Fryer Stuffed Chicken Breasts image

Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 2

Number Of Ingredients 12

4 extra-long toothpicks
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
1 skinless, boneless chicken breast
2 teaspoons chipotle flakes
2 teaspoons Mexican oregano
salt and ground black pepper to taste
½ red bell pepper, sliced into thin strips
½ onion, sliced into thin strips
1 fresh jalapeno pepper, sliced into thin strips
2 teaspoons corn oil
½ lime, juiced

Steps:

  • Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
  • Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
  • Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
  • Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
  • Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
  • Drizzle lime juice evenly on roll-ups before serving.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 15.2 g, Cholesterol 32.3 mg, Fat 8.5 g, Fiber 5.4 g, Protein 14.8 g, SaturatedFat 1.3 g, Sodium 170.8 mg, Sugar 4.7 g

HEALTHY FAJITA-STUFFED CHICKEN RECIPE BY TASTY



Healthy Fajita-Stuffed Chicken Recipe by Tasty image

Here's what you need: red bell pepper, yellow bell pepper, green bell pepper, white onion, chicken breasts, oil, salt, black pepper, paprika, garlic powder, chili powder, cumin

Provided by Joey Firoben

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ green bell pepper, thinly sliced
½ white onion, thinly sliced
2 chicken breasts
2 tablespoons oil, divided
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
¼ teaspoon garlic powder
1 teaspoon chili powder
1 ½ teaspoons cumin

Steps:

  • Preheat oven to 400°F (200°C).
  • In a small bowl, mix together all of the fajita seasoning ingredients and set aside.
  • Heat 1 tablespoon of the oil in a large, ovenproof skillet. Toss in the bell peppers and onions and sprinkle on 2 teaspoons of the fajita seasoning. Sauté until the veggies have softened, about 6 minutes.
  • Using a sharp knife, slice into the side of a chicken breast to form a large pocket, being careful not to cut all the way through.
  • Spoon in some of the fajita pepper mixture so that the breast is comfortably stuffed.
  • Season the chicken on both sides with fajita seasoning.
  • Heat the remaining oil in the skillet and brown the chicken, about 4-5 minutes per side.
  • Transfer the skillet to the oven and bake for 10-15 minutes, until the meat is cooked through.
  • Let the chicken rest for 5 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 437 calories, Carbohydrate 15 grams, Fat 19 grams, Fiber 3 grams, Protein 48 grams, Sugar 7 grams

Tips:

  • Use boneless, skinless chicken breasts for a quick and easy meal.
  • If you don't have chili powder, you can use a combination of cumin, paprika, and cayenne pepper.
  • If you don't have ground cumin, you can use whole cumin seeds and grind them in a spice grinder or mortar and pestle.
  • Don't overstuff the chicken breasts or they will burst open during cooking.
  • Bake the chicken breasts at 375 degrees Fahrenheit for 25-30 minutes, or until they are cooked through.
  • Serve the chicken breasts with your favorite sides, such as rice, vegetables, or salad.

Conclusion:

Chili cumin stuffed chicken breasts are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is moist and flavorful, and the chili cumin stuffing adds a nice kick of spice. This dish is sure to be a hit with the whole family.

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