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 2 large ones, but you can use up to 4 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 sauté these for about 5-7 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 4 large thick boneless skinless chicken breasts.
There's two good ways to stuff 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 1 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 something similar
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 1 teaspoon 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 5-7 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 oven just like so into a 400 degree oven to finish for about 10-12 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!
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