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Chipotle Stuffed Chicken Breast


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Rate this recipe 4.3/5 (3 Votes)


  • 4 boneless, skinless chicken breast halves
  • 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Chipotle Cheddar Cheese, divided
  • 1 jar (2 oz.) chopped pimiento, drained or 1/4 cup chopped, drained, bottled roasted red bell pepper
  • 2 Tbsp. chopped cilantro or green onion tops
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic salt


Servings 4


Step 1

1. Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking care not to cut through top or bottom of chicken.
2. Combine 1 cup cheese, pimientos and cilantro; stuff into pockets of chicken. Place chicken on a foil-lined baking sheet. Combine chili powder, cumin and garlic salt; rub mixture over both sides of chicken. Coat chicken lightly with cooking spray or brush with canola oil.
3. Bake in a preheated 400°F oven 20 minutes or until chicken is cooked through. Sprinkle remaining cheese over chicken. Continue baking 2 to 3 minutes or until cheese has melted.

Nutrition Facts Serving Size 149 g
Calories 326
Protein 37g
Carbohydrates 4g
Dietary Fiber 1g
Total Fat 17.3 g
Saturated Fat 9.1g
Monounsaturated Fat 4.7g
Polyunsaturated Fat 1.4g
Cholesterol 95mg
Vitamin A 36RE
Vitamin C 5mg
Calcium 349mg
Iron 2mg
Sodium 657mg

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