Nachos Stuffed Chicken Breast Recipe

3      Reviews by:    Margaret Shore   Nachos Stuffed Chicken Breast Recipe goes Tex-Mex with Pepper Jack Cheese, sour cream, scallions, cilantro, salt, chicken breast, chili powder, olive oil, tomato, lime juice, pepper and greens in creating this very tasty chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    LowCarb    Servings:4 Nutrition facts:704 calories40.8 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   18 Minutes Total Time:   38 Minutes

INGREDIENTS

• 4 ounces Cabot Pepper Jack Cheese
• 1/3 cup Sour Cream
• 1 medium (4-1/8" long) Scallions, raw
• 2 tablespoons Cilantro, fresh, chopped
• 1 3/4 teaspoons Kosher salt
• 4 8 ounce Chicken Breast Fillets, skinless and boneless
• 2 teaspoons Chili powder
• 2 servings Olive Oil Pam
• 1 each Tomato, medium
• 4 tablespoons Lime Juice
• 3 tablespoons Olive Oil
• 1/2 teaspoon Erythritol
• 1/8 teaspoon Black Pepper, ground
• 5 cups Mixed Baby Greens

DIRECTIONS

• Preheat the oven to 400°F. In a small bowl, combine the cheese, sour cream, scallion, cilantro, and 1/2 teaspoon salt.
• Insert a small sharp knife into the thickest part of each chicken breast and push it three-quarters of the way down to the thin end, being careful not to pierce the outside of the breast. Move the knife from side to side to form a wide pocket with a narrow opening. Stuff each breast with a quarter of the cheese mixture (about 1/4 cup). Secure with toothpicks. Season the chicken with the chili powder and 1 teaspoon salt.
• Coat a large ovenproof skillet with cooking spray and heat over medium-high heat until hot but not smoking. Place the chicken breasts into the skillet and cook until golden, about 2 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of the breast reads 165°F, 18 to 20 minutes.
• Meanwhile, prepare the dressing: In a small bowl, whisk the lime juice, oil, erythritol, and a generous pinch each of salt and pepper together until combined.Remove the chicken from the oven. Remove and discard the toothpicks, then arrange the chicken on four serving plates. Mound 1 1/4 cups greens alongside each chicken breast, then drizzle the greens with about 1 1/2 tablespoons of dressing per serving. Top each portion with 2 heaping tablespoons of chopped tomato and cilantro to taste and serve.

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