We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Baked Sonoran Chicken

(2)
  1 reviews
  • 60 min prep time
  • 60 min total time
  • 16 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

Bake-Off® Contest 42, 2006
Tori Johnson
Gilbert, Arizona

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

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

*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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
910
Calories from Fat
400
% Daily Value
Total Fat
45g
69%
Saturated Fat
24g
118%
Trans Fat
2g
2%
Cholesterol
180mg
60%
Sodium
1300mg
54%
Total Carbohydrate
80g
27%
Dietary Fiber
3g
13%
Sugars
5g
5%
Protein
48g
48%
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
30%
30%
Calcium
30%
30%
Iron
30%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved