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How to Make Fajita Stuffed Chicken

Today on The Stay At Home Chef I’m
showing you how to make Fajita Stuffed Chicken All the flavor you love from
fajitas stuffed in a delicious chicken breast. You are going to love it! To start
you’ll need a diced red or green bell pepper, some diced white onion and I used
about half of an onion, some diced mushroom and I’ve diced up two large
ones but you can use up to four small and some minced garlic. Get 1 tablespoon
of olive oil heating in a large skillet over medium-high heat. Then we’ll add in
all of those diced veggies and saute these for about five to seven minutes
until they’re tender. Then during the last minute add it in your minced garlic
and let that cook for just about 60 seconds and transfer all of this a
little bowl and set it aside. We’re gonna stuff this inside our chicken breasts. Next grab four large thick boneless skinless chicken breasts. There’s two
good ways to stuffed chicken. You can either pound this out flat and then fold
it over or you could also use a sharp knife to cut a slit in the chicken so
that you can then butterfly it open like so. Butterflying the chicken works best
with the super thick pieces. So if you have thick pieces do it that way or let
me show you how to pound them out. For a thinner cut piece of chicken breast like
this one I’m going to cover it with a little bit of plastic wrap to keep any
juices from splattering and then you can use either a rolling pin or a meat
mallet to pound it out. So once it’s nice and thin you’ll be able to remove the
plastic wrap and put your toppings to stuff inside and then fold it over. Then
we’re ready to stuff our chicken so grab those sautéed veggies. Get about a cup of
shredded pepper jack cheese and then my trick is to grab some toothpicks. So
start with some of those sautéed veggies maybe a spoonful or two, add in a bit of
that shredded pepper jack. Then to keep everything inside I like to kind of
pinch it shut. stuff everything down and secure it with a few toothpicks. Then for
the ones that you’ve pounded out you’ll do sort of the same thing. So
by stuffing it with a little bit of veg and some cheese and then you just fold
it over and kind of roll it together and then use the toothpicks to secure it. Then we’ll need all of our fajita spices Starting with 1teaspoon of ground
cumin, 1 teaspoon of chili powder, 1 teaspoon of onion powder, 1/2 a teaspoon
of salt and then I like to add an optional kick of 1/2 a teaspoon of
crushed red pepper flakes and stir this together. Then you just want to sprinkle
it lightly on the outside of each chicken breast. Kind of rub it in and
watch out for those toothpicks so you don’t get hurt. Back to the skillet I’m
going to add in 1 tablespoon of butter and then about 1 tablespoon of olive oil
again. Then add in your chicken breasts You’ll want to cook them for about five
to seven minutes per side until the chicken reaches an internal temperature
of 165 degrees Fahrenheit. Another option if you have an oven-safe skillet is to
sear them in the skillet and then finish them off in the others just like so into
a 400 degree oven to finish for about 10 to 12 minutes. Be sure to remove the
toothpicks before serving. You don’t want anyone biting into a toothpick. I like to
serve mine up with a little bit of lime juice squeezed over and some freshly
chopped cilantro Thanks for watching! You can find the full written recipe in the
video description. Be sure to subscribe, like, and follow and check out the rest
of my videos where you can find hundreds of restaurant-quality recipes you can
easily make at home. See you later!


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