Stuffed Tex Mex Chicken

Servings 6 servins


  • 6 boneless skinless chicken breast halves butterflied, 6-oz.
  • olive oil
  • 1/4 cup shredded low fat Cheddar cheese
  • 1/2 cup chopped cilantro
  • 1 clove garlic pressed
  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1/4 cup salsa
  • 1/2 cup low sodium chicken broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Aluminum foil


  • Preheat oven to 350 degrees.
  • Place chicken in a lightly-oiled baking dish. In a small bowl, combine next 5 ingredients (cheese through red bell pepper); fill chicken with equal parts of his mixture then sprinkle the outsides with cumin and chili powder.
  • In another small bowl, combine next 4 ingredients (salsa through black pepper); pour mixture over chicken.
  • Cover baking dish tightly with foil and bake for 30 to 45 minutes or until chicken juices run clear.


SERVING SUGGESTION: Brown rice topped with a dollop of sour cream and chopped green onions and cilantro; add a big salad on the side. VEGETARIAN: Use non-breaded faux chicken patties and use vegetable broth. KOSHER: Substitute soy cheese for Cheddar, or skip. GLUTEN FREE: Make sure salsa and broth are gluten free. NUTRITION: Per serving: 212 Calories; 3g Fat; 42g Protein; 3g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 553mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. Points: 5
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