Fajita Stuffed Chicken recipe stuffs Fajita seasoned chicken breasts with crunchy veggies and a creamy cheese mixture for a delicious one-dish meal that's ready in 30 minutes.
1bell peppercombine different colored varieties if desired
1 poblano pepper
4ozcream cheesesoftened
2cupsMexican blend shredded cheese
6 chicken breastslarge, skinless, boneless
extra virgin olive oil
Instructions
Combine the spices together in a small bowl. Set aside.
In a large skillet, drizzle the bottom with olive oil. When hot, add the vegetables and cook over a medium-high heat until al dente.
Remove the vegetables to a bowl and immediately stir in the cream cheese and shredded cheese. Stir until combined and creamy.
Slice a pocket into each chicken breast as deeply as you can without cutting all the way through. Sprinkle the seasoning on the inside and outside of each chicken breast.
Spoon the filling into each chicken breast.
Add the stuffed chicken breasts back into the same pan (adding more oil if necessary.
Cover and cook for 10 to 12 minutes over medium heat. Flip over the chicken breast and cook for an additional 10 to 15 minutes or until fully cooked through. Test with an instant-read thermometer in several spots. Chicken should be cooked to an internal temperature of 165°F
Chicken can also be baked in an oven-proof safe skillet or baking dish at 375°F for 25 minutes or until fully cooked.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.