Chicken Breast Ole

25m
Prep Time
45m
Cook Time
1h 10m
Ready In


"Yummy stuffed chicken breasts coated in a tortilla chip crust!"

Original is 6 servings
  • Garnish

Nutritional

  • Serving Size: 1 (198.8 g)
  • Calories 362.2
  • Total Fat - 21.6 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 321 mg
  • Sodium - 530.1 mg
  • Total Carbohydrate - 10.4 g
  • Dietary Fiber - 1 g
  • Sugars - 1.4 g
  • Protein - 31.1 g
  • Calcium - 295.8 mg
  • Iron - 3.5 mg
  • Vitamin C - 50.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place chicken breasts between 2 sheets of wax paper. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.

Step 2

Combine cheeses, chiles, olives, onion, and chopped cilantro. Stir well.

Step 3

Place the cheese mixture evenly in the middle of each chicken breast. Fold the long sides of the chicken over the cheese mixture. Fold ends over, and secure with wooden picks.

Step 4

Combine butter, chili powder, and cumin. Stir well. Dip the chicken in the butter mixture, then dredge in the crushed tortilla chips. Place chicken in a 11 x 7 x 1 1/2 inch baking dish.

Step 5

Bake, uncovered, at 375° for 40 to 45 minutes or until chicken is done. Serve with sour cream and taco sauce. Garnish if desired.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to choose boneless, skinless chicken breasts for the recipe.
  • The recipe calls for ripe olives, so be sure to check the label before purchasing.

  • Instead of cheddar cheese, use feta cheese. The benefit of this substitution is that feta cheese has a tangy, salty flavor that will provide a nice contrast to the other flavors in the dish.
  • Instead of Monterrey Jack cheese, use mozzarella cheese. The benefit of this substitution is that mozzarella cheese is mild and creamy, which will help to mellow out the other flavors in the dish.

Cheesy Spinach Stuffed Chicken Replace the Monterrey Jack cheese, green chiles, olives, onion, and cilantro with 1 (10 ounce) package frozen spinach, thawed and drained. Add 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese to the spinach. Mix together and use as the stuffing for the chicken breasts. Omit the chili powder and cumin. Dip chicken in melted butter and then dredge in crushed Ritz crackers instead of tortilla chips.



Mexican Street Corn: A classic Mexican side dish that's perfect for pairing with Chicken Breast Ole. This dish is made with grilled corn, mayonnaise, and a blend of Mexican spices and cheese. It's a great way to add a touch of flavor and texture to the meal.


Chilean Avocado Salsa: A delicious blend of ripe avocados, tomatoes, onions, cilantro, and jalapenos, this Chilean Avocado Salsa is a great accompaniment to Mexican Street Corn. It adds a creamy, spicy flavor that pairs perfectly with the corn and other ingredients in the dish.




FAQ

Q: How do I flatten the chicken breasts?

A: Place the chicken breasts between two sheets of wax paper and use a meat mallet or rolling pin to flatten them to 1/4 inch thickness.



Q: How long should I cook the chicken breasts?

A: Cook the chicken breasts for 8-10 minutes on each side over medium-high heat, or until they reach an internal temperature of 165°F.

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Fun facts:

The combination of cheddar and Monterey Jack cheeses is known as "Tex-Mex" cheese, a term coined by the famous chef, Diana Kennedy.

The use of chili powder and cumin in this recipe is a nod to the traditional Mexican cuisine, which often combines these two spices for a unique flavor.