Southwestern Potato Crusted Stuffed Chicken
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 (8 ounce) chicken breasts
- 1⁄3 cup frozen corn, defrosted
- 1⁄3 cup red bell pepper, finely diced
- 3 green onions
- 2 1⁄2 ounces low-fat goat cheese, use regular if you can't find low fat (a little more than half a typical 4 oz package)
- 3 tablespoons cilantro leaves, minced and divided
- 1 egg
- 1 (1 ounce) packet low-sodium taco seasoning
- 1 1⁄2 teaspoons garlic powder, divided
- 1 1⁄2 teaspoons dried chipotle powder or 1 1/2 teaspoons smoked paprika, divided
- 3⁄4 teaspoon Mexican oregano
- 1⁄4 teaspoon black pepper
- 2 cups Simply Potatoes® Shredded Hash Browns
- 1 large egg, lightly beaten
- canola oil
- 1 teaspoon canola oil
directions
- Preheat oven to 400°F.
- Pound chicken until 1/4 inch thick. Cut each breast into 2 pieces so that you're left with four pieces.
- In a small bowl, combine 1 1/2 tsp taco seasoning, 3/4 tsp garlic powder, 3/4 tsp chipotle chili powder or smoked paprika and 1/4 tsp black pepper. Season both sides of chicken well with spice mixture and set aside.
- Thinly slice and separate the dark green part of onions and the white and light green parts.
- In a large oven safe skillet (I love my cast iron for this), heat 1 tsp canola oil. Saute red pepper and the white and light green part of onions for 2 minutes or until softened. Stir in the corn, 3 Tbsp of the dark green onion tops and 1 1/2 tsp of taco seasoning. Mix well. Place mixture in a bowl and wipe out pan.
- Place hash browns in a food processor and pulse a few times until the potatoes are almost little squares. Mix in 2 Tbsp of taco seasoning and stir well until the seasoning has coated all of the potatoes.
- Add goat cheese, 2 Tbsp cilantro, 3/4 tsp garlic powder and 3/4 tsp chipotle chili powder or smoked paprika to vegetable mix and stir well to incorporate.
- Dip one side of chicken breast in beaten egg then put egg covered side up on a cutting board. Take a handful of the seasoned hashbrowns and crust the top of the chicken breast, pressing firmly.
- Carefully flip breast over and fill with 1/4 of goat cheese mixture. Fold breast over filling and repeat with remaining 3 pieces.
- In the same large skillet heat 1 to 1 1/2 Tbsp canola oil (it will depend on the size of your pan) over medium high heat until hot. Place chicken into pan and cook for 4 - 5 minutes or until very browned and crisp. Carefully flip chicken in pan and place in oven for 8 - 10 minutes or until cooked through.
- Allow to rest for 5 minutes then garnish with remaining tablespoon of cilantro and serve.
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