Healthy & Flavorful Stuffed Southwest Chicken
Skinless chicken breast is a great source of lean protein, but grilled chicken night after night can get pretty boring. The southwest flavors of chiles and lime dress up the taste of the chicken, making this a seriously delicious meal.
- 8 oz light cream cheese, room temperature
- 2 (15oz) can diced tomatoes, drained
- 1 cup frozen corn kernels
- 2 (4oz) can Hatch green chiles, roasted and chopped
- Salt and pepper
- 8 organic, boneless, skinless chicken breasts
- 2 teaspoon olive oil
- Tajin seasoning (blend of dehydrated lime, ground chile peppers and salt)
Preheat oven to 350 degrees F.
In a medium bowl with an electric mixer on low speed, combine the cream cheese, drained tomatoes, corn and chiles.
Slice through the thick part of each chicken breast so that it opens like a book. Double wrap the chicken with plastic wrap and out it with a meat until it's 1/4 inch thick.
Season one side of each chicken breast with salt and pepper, then flip it over and spread with 1/4 of the cream cheese filling. Roll each chicken breast up and place it seam side down in a baking dish.
Rub a little olive oil over the top of the chicken and season with Tajin, salt and pepper.
Cover and bake for 35 minutes. Remove the cover and bake for another 15 minutes.
Thinly slice and then serve.
Nutritional Analysis: One serving equals: 234 calories, 6g fat, 522mg sodium, 13g carbohydrate, 3g fiber, and 31g protein.