Southwest Stuffed Tortilla Lime Chicken Breast

Stuffed Chicken Breast.

Why do I not do this more often?  Why don’t I just stop, and think, and remember…stuffed chicken breast is easy, it’s quick, it’s delicious.

I always seems to forget those facts.

It took being contacted by Old El Paso to make me put on my thinking cap, and come up with an idea using their Traditional Refried Beans that was sure to make your weeknights more delicious, without any extra work.

You know what I did?

I forgot about Stuffed Chicken Breast.

Luckily for me, and for YOU, ultimately, I was talking over my refried bean dilemma with Chef Mike of The Bank Food & Drink.  It seems I’ve been turning to Mike quite a bit lately for ideas and inspirations, and he’s been a real help to me, even though he keeps that truffle sauce for his mushroom ravioli really, really close to his chest.

I want it, you guys.  YOU want it.  It’s so freaking delicious, and he just won’t give it to me.  Tragedy!!

But back to the Stuffed Chicken Breast.

Chef Mike suggested using the refried beans in a stuffing, and of course, I totally thought it was my idea.  So off to work I went, mixing refried beans, cheddar, cilantro, tomatoes, and onions, mixed with a few spices to amp up the heat.

Success.

Serve the chicken with a little fresh corn pico de gallo over a bed of lettuce, and you have quite an incredible meal, and you managed it all in under 45 minutes, with very little hands on time.

You can thank Mike me later.

Southwest Stuffed Tortilla Lime Chicken Breast

• Prep Time – 15 minutes
• Bake Time – 25 minutes
• Serves 4

Ingredients

• 1 sweet onion, diced
• 4 boneless, skinless chicken breasts
• 1 cup canned Old El Paso Traditional Refried beans
• 1 cup prepared white rice
• 1 teaspoon onion powder
• 1/4 teaspoon red pepper flake
• pinch cayenne pepper (as desired)
• 1 cup shredded Mexican blend cheese
• 1 ripe tomato, diced
• 1/4 cup fresh cilantro, chopped
• 2 cups crushed tortilla chips
• 1 large egg
• juice and zest of one lime
• 1 1/2 cups prepared Pico de Gallo, to serve, if desired
• Assorted lettuce or greens, to serve, if desired

Instructions

1. In a small pan, sauté onion with a bit of oil or butter until translucent.  Set aside.
2. While onion is sautéing, cut a slit (or pocket) into each of the four chicken breasts.
3. Preheat oven to 350.
4. In a medium sized bowl, combine beans, rice, spices, cheese, prepared onions, tomato and cilantro.  Set aside.
5. In a large bowl, combine crushed tortilla chips and lime zest.  Set aside.
6. Prepare a baking sheet or pan with non-stick baking spray.  Spoon prepared bean filling into each of the four chicken breasts. Crack egg into a large bowl and lightly beat. Dip each stuffed chicken breast into the beaten egg, then coat with the crushed tortilla-lime mixture and place onto prepared baking sheet.  Squeeze a bit of lime juice onto each coated chicken breast.
7. Bake chicken until juices run clear, about 25-30 minutes.
8. Allow to cool 5 minutes, then slice and serve with fresh pico de gallo over assorted greens, if desired.

Have a great weekend, folks!