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Wednesday, August 17, 2016

Fajita Stuffed Chicken Recipe


1/2 cup sliced onion
1/2 cup sliced green and red bell peppers
2 tsp. fajita seasoning mix
Three boneless, skinless chicken breast
1/8 tsp. each salt and black pepper
1/4 cup shredded reduced-fat Mexican-blend cheese
1/4 cup salsa (optional)


Preheat oven to 350 degrees. Spray a baking pan with nonstick spray OR get a silicone baking mat, and put that bad boy in the baking pan instead. Then it will not require any spray, which saves you calories!
Bring a nonstick pan or a skillet sprayed with nonstick spray to medium-high heat.
Add onion and bell peppers. Cook and stir until softened, about 6 minutes.
Transfer cooked veggies to a bowl and sprinkle with 1 tsp. fajita seasoning. Stir well.
Slice a pocket in to the chicken breasts so that you can stuff them. Make sure it is not too deep where everything will fall out.
Season chicken breasts with salt, black pepper, and remaining 1 tsp. fajita seasoning. Divide cooked veggies and stuff in to the pockets of the breasts.
Place in the baking pan. Cover the baking pan with foil and bake for 20 minutes.
Remove foil and sprinkle stuffed cutlets with cheese. Bake until chicken is cooked through, about 15 minutes.
Serve with salsa if you’d like.

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