Nacho Rific Stuffed Chicken Hungry Girl
Transform your weeknight dinner routine with this irresistible Nacho-Rific Stuffed Chicken, a flavor-packed twist on classic comfort food from Hungry Girl! Juicy, tender chicken breasts are stuffed with a bold and creamy filling of reduced-fat Mexican cheese, zesty green chiles, and protein-rich black beans, then coated in a crunchy whole-grain tortilla chip crust for the ultimate nacho-inspired delight. Seasoned with smoky paprika and garlic powder, this dish delivers a burst of spices with every bite. Perfectly baked to golden perfection in just 25 minutes, it’s a healthier yet indulgent main course that’s sure to be a hit. Serve these crispy, cheesy stuffed chicken breasts with a dollop of salsa or a fresh green salad for a vibrant meal that’s as fun as it is delicious!
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Ingredients
- 4 pieces boneless, skinless chicken breast halves
- 1 cup reduced-fat shredded Mexican cheese blend
- 1 4-ounce can canned diced green chiles
- 1 cup whole-grain tortilla chips, crushed
- 1 large egg
- 0.5 cup black beans, rinsed and drained
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0 nonstick cooking spray
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with foil and lightly coat with nonstick cooking spray.
Step 2
In a small mixing bowl, combine the shredded Mexican cheese, diced green chiles, and black beans. Mix well to create the filling.
Step 3
Place the chicken breasts on a cutting board and carefully slice a pocket into the side of each breast, being careful not to cut all the way through. Season the chicken with smoked paprika, garlic powder, salt, and black pepper.
Step 4
Stuff each chicken breast with an equal amount of the cheese and chile mixture, securing the openings with toothpicks if necessary to keep the filling in place.
Step 5
In a shallow bowl, lightly beat the egg. Place the crushed tortilla chips on a separate plate.
Step 6
Dip each stuffed chicken breast into the beaten egg, ensuring it is fully coated, then press it into the crushed tortilla chips to create a crust. Ensure the chicken is evenly coated on all sides.
Step 7
Place the coated chicken breasts on the prepared baking sheet. Lightly coat the tops with nonstick cooking spray to help the chips crisp up.
Step 8
Bake in the preheated oven for 25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the crust is golden brown.
Step 9
Remove the chicken from the oven and let it rest for 5 minutes before serving. Remove toothpicks if used.
Step 10
Serve immediately, optionally with salsa, sour cream, or a fresh green salad on the side.
Nutrition Facts
| Serving size | (1229.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2282.7 |
| Total Fat 77.9g | 0% |
| Saturated Fat 23.2g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 871.1mg | 0% |
| Sodium 3475.2mg | 0% |
| Total Carbohydrate 109.2g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 0.7g | |
| Protein 270.9g | 0% |
| Vitamin D 144.2IU | 0% |
| Calcium 1059.9mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 2610.1mg | 0% |
Source of Calories