Applebee's Santa Fe Stuffed Chicken
Indulge in the bold, Southwestern-inspired flavors of Applebee’s Santa Fe Stuffed Chicken, a show-stopping dish that combines juicy, seared chicken breasts with a creamy, cheesy filling. Packed with Monterey Jack cheese, green chilies, fresh cilantro, and zesty spices like cumin and paprika, this delicious recipe takes chicken to the next level. Each tender breast is stuffed and baked to perfection, then topped with vibrant pico de gallo for a fresh and flavorful finishing touch. Perfect for a weeknight dinner or a festive gathering, this easy-to-follow recipe comes together in just 45 minutes and serves four. Elevate your chicken dinner with a taste of Santa Fe flair!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces chicken breasts
- 4 ounces cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 4-ounce can diced green chilies, canned
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup pico de gallo
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
Step 2
Using a sharp knife, carefully make a pocket in each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through.
Step 3
In a large mixing bowl, combine the cream cheese, shredded Monterey Jack cheese, diced green chilies, chopped cilantro, ground cumin, paprika, garlic powder, salt, and black pepper. Mix until well blended.
Step 4
Stuff each chicken breast pocket with an equal amount of the cheese mixture. Use toothpicks to secure the edges of the chicken if needed.
Step 5
Heat the olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
Step 6
Transfer the seared chicken breasts to the prepared baking dish. Cover with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 7
Remove the toothpicks carefully, if used. Let the chicken rest for a few minutes before serving.
Step 8
Top each chicken breast with pico de gallo and garnish with additional cilantro if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1233.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2265.4 |
| Total Fat 125.8g | 0% |
| Saturated Fat 55.2g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 797.5mg | 0% |
| Sodium 5170.2mg | 0% |
| Total Carbohydrate 26.1g | 0% |
| Dietary Fiber 4.8g | 0% |
| Total Sugars 10.2g | |
| Protein 252.2g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 1046.8mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 734.0mg | 0% |
Source of Calories