Best 9 Stuffed Mexican Chicken Medallions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Looking to impress your taste buds with a culinary delight that tantalizes and satisfies? Look no further than stuffed Mexican chicken medallions. This dish combines the vibrant flavors of Mexican cuisine with the juicy tenderness of chicken to create a meal that is both visually appealing and incredibly tasty. Whether you're searching for a memorable dinner option or a crowd-pleasing appetizer, stuffed Mexican chicken medallions are sure to captivate and delight. With just a few simple ingredients and easy-to-follow steps, you can create a culinary masterpiece that will leave a lasting impression.

Here are our top 9 tried and tested recipes!

MEXICAN CHICKEN STUFFED SHELLS RECIPE - (4.2/5)



Mexican Chicken Stuffed Shells Recipe - (4.2/5) image

Provided by cosmos2015

Number Of Ingredients 11

4 cups chicken breast, cooked and chopped
1 can black beans, rinsed and drained
6 green onions, diced
1/2 each of red, green, yellow, & orange bell peppers, diced
3 (8-ounce) blocks cream cheese, softened
2 cans diced tomatoes with chiles
1/4 to 1/2 cup chicken stock
1 teaspoon cumin
1 1/2 cups sharp cheddar cheese, shredded
1 cup of picante sauce
38 large pasta shells, cooked al dente

Steps:

  • Cook pasta shells in well salted, boiling water until al dente. If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling. Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients. In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.) Spread 3/4 cup picante sauce in the bottom of a large baking dish. (I used one 13x18x2-inch dish, but two 9×13-inch dishes should also work.) Reserve the final 1/4 cup for later. Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan. When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350°F for about 30 minutes or until hot and bubbly.

MEXICAN STUFFED CHICKEN BREASTS



Mexican Stuffed Chicken Breasts image

Facing another weeknight packed with activities, rush hour headaches and must-do chores? Get dinner on the table fast with these easy Mexican stuffed chicken breasts. You'll not only make supper easier on yourself, you'll be serving a satisfying, flavorful meal that lets you get everything else on the checklist done. These cheesy stuffed chicken breasts go from prep to table in under an hour, and will leave plates so clean that all you'll have to do is pop them in the dishwasher!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

1 cup shredded pepper Jack cheese (4 oz)
4 oz cream cheese, softened
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (1 oz) Old El Paso™ taco seasoning mix
4 boneless skinless chicken breasts (6 to 8 oz each)
2 tablespoons olive oil
3/4 cup shredded mozzarella cheese (3 oz)
1/4 cup sliced green onions (4 medium)
1/4 cup fresh cilantro leaves

Steps:

  • Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
  • In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the 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 small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
  • Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.

Nutrition Facts : Calories 560, Carbohydrate 10 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g

MEXICAN CHICKEN STUFFED PEPPERS



Mexican Chicken Stuffed Peppers image

A great twist on the typical stuffed peppers.

Provided by Brenda Kral

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 2h10m

Yield 6

Number Of Ingredients 20

cooking spray
2 red bell peppers, stemmed and cored
2 yellow bell peppers, stemmed and cored
2 orange bell peppers, stemmed and cored
1 teaspoon Texas barbeque rub, or as needed
1 tablespoon olive oil, or as needed
3 skinless, boneless chicken breast halves, cubed
½ onion, thinly sliced
1 mild green chile pepper, chopped
½ jalapeno pepper, chopped
2 tablespoons ground turmeric
2 tablespoons ground coriander
1 tablespoon ground cumin
1 pinch salt and ground black pepper to taste
½ (12 fluid ounce) can or bottle beer (such as Sam Adams Boston Lager®)
2 (14.5 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
½ (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
3 cups cooked instant white rice
½ cup shredded Mexican cheese blend, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
  • Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
  • Heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. Add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
  • Fill bell peppers with chicken mixture. Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. Cover dish with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove aluminum foil and add rice and Mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.3 g, Cholesterol 40 mg, Fat 9.4 g, Fiber 8.2 g, Protein 21.5 g, SaturatedFat 3.4 g, Sodium 1044.3 mg, Sugar 11.9 g

STUFFED MEXICAN CHICKEN MEDALLIONS



Stuffed Mexican Chicken Medallions image

Enjoy a south-of-the-border entree that's not your every day burrito! These pan-seared chicken medallions are stuffed with spinach, tomatoes, chiles and cheese, then baked and served over a creamy chipotle dipping sauce, "Recipe #318319". Prep time includes 1 hour chill time for the chicken. From St. Louis chef Coby Arzola.

Provided by ninja

Categories     Chicken Breast

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

2 poblano peppers, quartered and seeded, cut smaller if desired
8 boneless skinless chicken breast halves, pounded to a 1/4-inch thickness
salt & freshly ground black pepper, to taste
1 (5 -6 ounce) bag Baby Spinach, stems removed
2 cups shredded monterey jack cheese
1/2 cup sun-dried tomato packed in oil, drained and julienned
1/2 cup flour
2 tablespoons olive oil

Steps:

  • Place poblano peppers, skin-side up, on foil-lined baking sheet; broil until skin is black and blistered. Fold foil around peppers and let steam at room temperature until skin has softened, about 5 minutes. Discard blackened skin.
  • Season chicken with salt and pepper. Place single layer of spinach (about 12 leaves) in center of each breast. Top with 1/4 cup cheese, 1 tablespoon sun-dried tomatoes and 1 roasted pepper quarter.
  • Roll up chicken to enclose filling. Wrap each chicken roll tightly in plastic wrap, twisting ends to secure. Chill for at least 1 hour.
  • Remove plastic wrap from chicken and secure rolls with toothpicks. Place flour on sheet of waxed paper. Dip chicken in flour, shaking off excess.
  • In a large skillet, heat olive oil over medium-high heat. Place chicken in skillet seam-side down and cook until golden brown on all sides, about 2 minutes per side.
  • Place chicken on foil-lined jellyroll pan and bake in a 400 degree oven about 15 minutes, or until temperature reaches 165 degrees. Cover and let stand 5 minutes, remove toothpicks, then slice into medallions. Serve over Creamy Chipotle Sauce.

Nutrition Facts : Calories 324.1, Fat 14.8, SaturatedFat 6.4, Cholesterol 93.6, Sodium 262.5, Carbohydrate 10.6, Fiber 1.9, Sugar 0.2, Protein 36.3

MACADAMIA CRUSTED CHICKEN MEDALLIONS



Macadamia Crusted Chicken Medallions image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 1 serving

Number Of Ingredients 14

1/4 cup macadamia nuts (roasted and salted)
1/2 cup flour
1 egg
1/4 cup milk
4 tablespoons pomery mustard
1 tablespoon mayonnaise
2 boneless, skinless chicken breasts
1 clove garlic, sliced
1 large Spanish onion
1 roasted red pepper (or 1 jar), julienned
1 bunch fresh spinach
Vegetable oil
1 tablespoon butter
Olive oil

Steps:

  • Make Macadamia flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper. Make mustard sauce: mix remaining mustard and mayonnaise, and thin with water.
  • Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper. Slice the onion thinly, saute it in 1 tablespoon olive oil for about 4 to 5 minutes until caramelized. Remove from pan.
  • Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear. Drain excess oil and breading from the saute pan, and add 1 tablespoon olive oil and sliced garlic. Stir until golden. Add spinach and red pepper, sauteeing until spinach is wilted. Season with salt and pepper, and transfer to the center of a serving plate. Add 1 tablespoon butter to the pan. When melted, add the onions and cook briefly. Place on top of the spinach. Remove the chicken from the oven and fan it around the vegetables. Spoon the mustard sauce around it

CARIBBEAN CHICKEN MEDALLIONS



Caribbean Chicken Medallions image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 23

3 tablespoons Jamaican jerk spice, divided
1 cup flour
1 egg
1/4 cup coconut milk
1 lime, juiced
4 boneless skinless chicken breast halves
1/2 cup canola oil
4 sprigs cilantro
4 scallions (root cut off, 5-inches remain, green top reserved)
4 ripe plantains
1 cup evaporated milk
1/2 brown sugar
1/4 teaspoon ground nutmeg
4 tablespoons unsalted butter
1/4 cup shallots, diced
1 jalapeno, seeded and diced
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, mashed and 1 clove, chopped
1 mango, peeled, pitted cut in half
1 lime, zested and juiced
1 cup sour cream
3/4 cup chopped fresh cilantro leaves

Steps:

  • For the chicken:
  • Preheat oven to 375 degrees F.
  • In a small bowl, mix 1 1/2 tablespoons jerk spice with flour. In separate bowl, beat egg and coconut milk, lime juice and 1 tablespoon jerk spice mix. Cut each chicken breast half into thirds; place on flat surface on a piece of plastic wrap. Sprinkle remaining 1/2 tablespoon jerk spice mix over both sides of chicken. Cover chicken with another sheet of plastic wrap and pound to a 3/8-inch thickness. In large skillet over medium heat, place canola oil. Dredge chicken in flour, then in egg mix and again in flour, working with 3 or 4 pieces at a time. Add chicken to pan and cook about 3 minutes per side; transfer to baking sheet lined with foil. Place chicken in the preheated oven for about 5 minutes until fully cooked. Remove chicken to a platter and set aside.
  • For baked plantains:
  • Preheat oven to 400 degrees F.
  • Peel 4 ripe plantains and cut in 1/2 lengthwise. Place in large foil lined baking dish; pour over 1 cup evaporated milk and sprinkle with 1/2 cup brown sugar. Sprinkle with 1/4 teaspoon nutmeg and dot with 4 tablespoons unsalted butter. Cover with foil and place in preheated oven. Bake about 30 minutes; remove and keep tented.
  • For the mango cilantro cream sauce:
  • Place the skillet used to cook chicken and remaining oil over medium-high heat. Add the shallots, jalapeno, salt and pepper. Saute 5 minutes, then add the mashed and chopped garlic and cook 1 minute. Remove from heat and stir in juice and zest of 1 lime. Place 1/2 of the peeled and pitted mango in the food processor (save other 1/2 for garnish). Add 1 cup sour cream and 3/4 cup chopped cilantro, pulse to blend.
  • For plating:
  • On large platter, arrange 4 groups of 2 plantains parallel around edges. Place 3 chicken pieces in center of each plantain group with bowl of Mango Cilantro Cream Sauce in center. Place scallions, white side down, in sauce. Divide plantain groups with mango wedges; garnish with cilantro and chopped green scallion tops.

MEXICAN STUFFED CHICKEN



Mexican Stuffed Chicken image

Time 1h

Number Of Ingredients 9

4 chicken breast
3 Tablespoons butter, room temperature
1/4 cup pepper jack cheese, shredded
1/4 cup sharp cheddar cheese, shredded
1 Tablespoon sliced green onion
1 (4.9 ounce) can chopped green chilies
1/4 cup butter, melted
1 cup crushed cheese it crackers
1 1/2 teaspoons taco seasoning

Steps:

  • Preheat oven to 350*F Coat a 9x9 inch casserole dish with cooking spray and set aside. Place chicken breast between two pieces of plastic wrap. Pound with a meat tenderizer until flattened to 1/4 inch thick. Do this to all breasts. In a bowl mix 3 Tablespoons butter, pepper jack cheese, sharp cheddar cheese, green onions & green chilies. In another bowl place melted butter. In another bowl mix crushed cheese crackers and taco seasoning. Spoon cheese mixture onto each chicken breast and roll up, tucking sides in if possible. No need to secure with toothpicks. Dip rolled chicken into butter mixture then coat with cracker crumbs. Place chicken into casserole dish. Bake for 40 minutes or until digital thermostat inserted into chicken reads 165*F

CREAMY CHIPOTLE SAUCE



Creamy Chipotle Sauce image

A simple, creamy and smoky sauce to accompany Stuffed Mexican Chicken Medallions, "Recipe #318316". Tip: Store chipotle pepper-adobo sauce puree in freezer-ready, sealable plastic bags, pressing the puree flat in the bags before freezing. Break off pieces to use whenever you need to add some smoky heat. Use 1-2 teaspoons of the puree in this recipe. From St. Louis chef Coby Arzola.

Provided by ninja

Categories     Sauces

Time 20m

Yield 2 cups sauce, 8 serving(s)

Number Of Ingredients 6

1/4 cup butter
1/4 cup flour
2 garlic cloves, minced
2 cups milk
2 teaspoons pureed chipotle chiles in adobo, to taste
1/2 teaspoon salt

Steps:

  • In medium saucepan, melt butter over medium-high heat. Whisk in flour and garlic.
  • Whisking constantly, gradually add milk; bring to a boil. Reduce heat and continue to cook, stirring frequently until thickened.
  • Remove from heat and stir in chipotle puree and salt to taste. Serve with Stuffed Mexican Chicken Medallions.

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

Tips:

  • To ensure the chicken medallions are cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • To add a spicy kick to the dish, use a hotter variety of chili powder or add a pinch of cayenne pepper.
  • Feel free to experiment with different fillings for the chicken medallions. Some popular options include black beans, corn, bell peppers, and cheese.
  • If you don't have chicken broth on hand, you can use water or vegetable broth instead.
  • Serve the stuffed Mexican chicken medallions with your favorite sides, such as rice, beans, or salad.

Conclusion:

This recipe for stuffed Mexican chicken medallions is a delicious and easy-to-make dish that is perfect for any occasion. The chicken medallions are juicy and flavorful, and the filling is packed with Mexican spices and cheese. This dish is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #poultry     #mexican     #dinner-party     #chicken     #dietary     #high-protein     #low-carb     #high-in-something     #low-in-something     #meat     #chicken-breasts     #presentation     #served-hot     #4-hours-or-less

Related Topics