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Ultimate Mexican Stuffed Chicken

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.8352
Energy (kCal)933.104
Carbohydrates (g)69.2738
Total fats (g)57.6585
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dethaw chicken breasts if frozen. Preheat oven to 350 F and lightly spray a 13x9 pan with cooking spray or lightly coat with shortening. Place a single breast into a ziplock, do not close. Continuously beat with mallet or rolling pin evenly until chicken breast is about 1/2 inch thick. Do this with every chicken breast. | 2. Melt butter, coat both sides of chicken. Shred 1 3/4 cheese and mix with the tomatoes and chilis, 1/2 pkg of taco seasoning,1/4 C onion. | 3. Put 1/4 cup of mixture in each breast. Do not overfill. Rolling is easiest if mixture is compact, tuck sides while roling away from you. Place in pan, edges on bottom. | 4. Bring Enchilada sauce to a boil, stirring in the chilli powder, garlic, and remaining onion. Pour hot sauce over the breasts. Top with remaining cheese, and olives. Cover with tin foil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 6 boneless skinless boneless - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    mozzarella cheese 3 1/2 cups - - - -
    taco seasoning 1 package - - - -
    onion 1/2 cup diced 32.0 7.472 0.88 0.08
    tomato green chilies 1 can diced - - - -
    enchilada sauce 2 cans 169.8 27.5642 3.5092 5.1506
    chili powder 1/2 tablespoon 11.28 1.9880000000000002 0.5384 0.5712
    garlic powder 1/2 tablespoon 16.0535 3.5274 0.8027 0.0354
    olive 8 ounces diced 532.9705 20.8652 26.7619 37.4213

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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