Bake-Off® Contest 42, 2006
Gilbert, Arizona

Baked Sonoran Chicken

Favorite ingredients of the Southwest make up this chicken meal that both family and friends will enjoy.

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  • prep time 60 min
  • total time 60 min
  • ingredients 16
  • servings 4
 

Ingredients

4
large boneless skinless chicken breasts (5 to 6 oz each)*
2
cups Bugles® corn snacks, crushed**
1
can (4.5 oz) Old El Paso® chopped green chiles, drained
6
oz queso fresco (Mexican cheese), cut into 4 equal slices
Salt and pepper, if desired
1
cup Green Giant™ Steamers™ Niblets® frozen corn, thawed
1
tablespoon olive oil
2
tablespoons unsalted or regular butter or margarine
2
teaspoons finely chopped fresh garlic
1/3
cup roasted red bell peppers (4 oz from jar)
1
cup whipping cream
1/2
cup water
1
chicken-flavored bouillon cube
2
cups cooked white rice
4
flour tortillas (10 to 12 inch)
2
tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Line cookie sheet with foil. Place each chicken breast, smooth side down, between pieces of plastic wrap or waxed paper; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • 2 Over each chicken breast, sprinkle 1/4 cup crushed corn snacks and 1/4 of the green chiles; place 1 slice cheese in center. Fold ends of chicken over and tuck in sides; secure with toothpicks. Sprinkle with salt and pepper. Place seam side down on one side of cookie sheet. In small bowl, toss thawed corn with oil. Place corn on other side of cookie sheet. Bake 20 minutes.
  • 3 Meanwhile, in blender, place roasted peppers, whipping cream and water; cover and blend on high speed 15 seconds or until smooth. In 2-quart saucepan, melt butter over medium heat. Add garlic; cook and stir 1 minute. Add pepper mixture and bouillon cube; heat to boiling. Cook, stirring constantly, until sauce is reduced and thickened, about 15 minutes.
  • 4 Remove chicken from cookie sheet; place on cutting board. Let stand 5 minutes. Cut chicken into 1/4-inch-thick slices.
  • 5 In 12-inch skillet, heat each tortilla over high heat until blistered on each side; place on individual dinner plates. Place 1/2 cup rice on one half of each tortilla; fan slices of 1 chicken breast leaning on rice. Top chicken on each evenly with roasted pepper sauce, roasted corn and cilantro.
  • 1 Heat oven to 425°F. Line cookie sheet with foil. Place each chicken breast, smooth side down, between pieces of plastic wrap or waxed paper; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • 2 Over each chicken breast, sprinkle 1/4 cup crushed corn snacks and 1/4 of the green chiles; place 1 slice cheese in center. Fold ends of chicken over and tuck in sides; secure with toothpicks. Sprinkle with salt and pepper. Place seam side down on one side of cookie sheet. In small bowl, toss thawed corn with oil. Place corn on other side of cookie sheet. Bake 20 minutes.
  • 3 Meanwhile, in blender, place roasted peppers, whipping cream and water; cover and blend on high speed 15 seconds or until smooth. In 2-quart saucepan, melt butter over medium heat. Add garlic; cook and stir 1 minute. Add pepper mixture and bouillon cube; heat to boiling. Cook, stirring constantly, until sauce is reduced and thickened, about 15 minutes.
  • 4 Remove chicken from cookie sheet; place on cutting board. Let stand 5 minutes. Cut chicken into 1/4-inch-thick slices.
  • 5 In 12-inch skillet, heat each tortilla over high heat until blistered on each side; place on individual dinner plates. Place 1/2 cup rice on one half of each tortilla; fan slices of 1 chicken breast leaning on rice. Top chicken on each evenly with roasted pepper sauce, roasted corn and cilantro.

EXPERT TIPS

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Expert Tips

*Each chicken breast must weigh at least 5 ounces for success of recipe.
**To crush corn snacks, place in resealable food-storage plastic bag; seal bag and crush with rolling pin.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
910
(
Calories from Fat
400),
% Daily Value
Total Fat
45g
45%
(Saturated Fat
24g,
24%
Trans Fat
2g
2%
),
Cholesterol
180mg
180%;
Sodium
1300mg
1300%;
Total Carbohydrate
80g
80%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
48g
48%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
30%;
Calcium
30%;
Iron
30%;
Exchanges:
5 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.