Description
Deliciously stuffed chicken breasts with cream cheese, green chilis, and Monterey Jack cheese.
Ingredients
Scale
- 6 small chicken breasts (4–6 ounces each)
- 4 ounces cream cheese
- 4 ounces canned green chilis
- 1½ teaspoons garlic salt
- 24 slices Monterey Jack cheese (cut into 1″ x 3″ rectangles, about 1/4″ thick)
Instructions
- Preheat your oven to 350 degrees F.
- Prepare the raw chicken breast by cutting away any tendons or fat. Then, using a sharp knife, slice 5-6 slices into the chicken breast horizontally, about halfway through the chicken breast. Be sure you do not cut all the way through the chicken!
- Once they are all sliced, place the chicken breasts into a baking dish that has been sprayed with non-stick cooking spray, and sprinkle 1/2 tsp garlic salt evenly over the top.
- In a small mixing bowl, combine the cream cheese, green chilis, and the remaining 1 tsp garlic salt. Mix with a spoon or spatula until well-combined and creamy.
- Spread a couple of tablespoons of the cream cheese mixture evenly onto each slice of Monterey Jack cheese, then carefully wedge each slice down into the slices of chicken.
- Once all of the slices have been filled with cheese, put your baking dish into your preheated oven and bake for about 30-40 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
- When your chicken is done cooking, remove from the oven and let it rest for about 5-10 minutes before serving. Enjoy!
Notes
- Ensure chicken is cooked through for safety.
- Resting time allows juices to redistribute.
- For spicier variation, add jalapeños to the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed breast
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg