Take me to Mexico chicken is a juicy, breaded chicken breast stuffed with spinach, peppers, onions, and tomatoes- then topped with cheese! Serve with Spanish rice, sour cream, guacamole, and all your Mexican night favorites. This chicken will have you ready to take a trip to Mexico!
Eating Chicken on a Budget
I recently heard that people are deciding to go vegetarian due to rising meat costs. Personally, my family would rather die! We love vegetables and fruit. However, we are big meat eaters and we do not plan on changing.
That said, meat prices fave gone up. Chicken in my area averages about $2.50 per lb. on sale! Because of this I have tried to learn new ways to stretch my meals while still serving quality food, meat included.
Enter stuffed chicken recipes! You would be surprised at how simply stuffing a chicken breasts with a few ingredients, then serving along with potatoes or rice will significantly stretch a meal. Even in a family with men (real men EAT!) you will find that these two simple tricks will send them away fulfilled and happy!
Baked Chicken Tips
My husband’s biggest complaint about baked chicken of any sort is that it is “too dry”. Because baked chicken is such an easy go-to it has become my goal over the past couple months to master not-dry chicken breasts from the oven. Here are a few little tricks I have learned…
- Bake the chicken in a pot, or skillet with a lid on. This will trap extra moisture as you bake it and keep it a little more tender.
- Smother it! Baking chicken in a sauce helps keep it nice and tender.
- Learn the perfect timing for your oven. There is a very small window of time between when chicken (especially breasts) is undercooked and when it becomes dry. If you can master this timing in your oven you will have perfectly moist, juicy meat every time!
Take Me to Mexico Chicken Storage
Take me to Mexico chicken can be stored in the refrigerator three to four days. If you have just a small amount left over you can shred it up and pair it with some rice. Through some cheese on top and you have a Take me to Mexico Chicken leftovers casserole!
This dish can also be frozen for up to four months in the freezer. Simply thaw before baking, then follow the baking instructions in the recipe. (I recommend freezing without the cheese.)
Take Me to Mexico Chicken
Ingredients
- 4 chicken breasts
- 1 onion diced
- 2 roma tomatoes diced
- 4 jalapeños diced
- Baby spinach (enough to stuff)
- 1 cup shredded Mexican cheese
Chicken Breading
- 2 eggs
- 1 cup all-purpose flour
- 2 tsp salt
- 1/2 tsp cayenne pepper
- 1 tsp black pepper
Instructions
- In a bowl whisk eggs until yolks are incorporated.
- In a separate container mix dry ingredients (flour, salt, pepper, and cayenne).
- Dip chicken breasts in egg mixture one at a time, then into flour mixture.
- Cut a slit in the side of the breast but not completely through. (This will be where you stuff it.)
- Stuff the chicken with spinach, onions, tomatoes, and peppers.
- Bake on 400℉ for about 10 minutes. Pull out and top with cheese. Bake an additional 10-15 minutes or until chicken is fully cooked and cheese is slightly browning on the edges.
