Impressive as they look, these cheesy chile-stuffed chicken breasts are actually quite easy to make!
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Mexican Style Shredded Queso Quesadilla Cheese
2 Tbsp. canned chopped green chiles, drained
2 Tbsp. chopped roasted poblano chile s
1/4 cup chopped fresh cilantro
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 350°F.
Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with shredded cheese and chiles. Press cut edges of pockets together to seal.
Whisk egg in pie plate. Combine cilantro and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in parsley mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
Bake 18 to 20 min. or until chicken is done (165ºF).
Substitute KRAFT Shredded Cheddar Cheese for the Mexican Style Quesadilla Cheese.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.