Nacho-Rific Stuffed Chicken (Hungry Girl)

Recipe by Mandy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Preheat oven to 180.C.
  • 2. Spray a large baking pan with nonstick spray and set aside.
  • 3. To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.
  • 4. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Remove blender from base, and add crushed chips, taco seasoning, and cayenne pepper. With the lid on, give it a good shake to mix. Transfer crumb mixture to a plate and set aside.
  • 5. Lay cutlets flat on a clean, dry surface. Spoon filling onto the centers of the cutlets, evenly dividing it among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks.
  • 6. Cover each stuffed cutlet with 1 tablespoons taco sauce, using the back of the spoon or your fingers to coat. Carefully roll each cutlet in the crumb mixture, making sure to coat all sides -- use a spoon or your fingers, if needed. Gently transfer to the baking pan.
  • 7. Cover the pan with foil, and bake in the oven for 20 minutes.
  • 8. Carefully remove foil, and bake in the oven for another 15 minutes, or until chicken is cooked through and outsides are crispy.
  • 9. Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy!
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