Southwest Stuffed Chicken

Ashley Burnam


Well, I've discovered that I really like to stuff my food rather than top it with things lately so when I wanted a little Mexican food last night I made this. Juicy sweet corn, tender black beans, and chicken are the stars with some other yummy flavors.

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★★★★★ 1 vote
15 Min
15 Min


medium chicken breasts
1 can(s)
sweet corn
1 can(s)
black beans
1 can(s)
(4oz) diced green chiles
big handful of chopped cilantro
2 Tbsp
light coat of salt, pepper, onion powder, garlic powder, parsley, and oregano
dos xx or some other mexican beer


Step 1 Direction Photo

1Dump the corn, black beans, chiles and cilantro in a bowl and toss. Then add a dash of all listed seasonings and toss one more time. Set off to the side.

2tTrim the fat from the chicken and butterfly to make it thin. Then season with all listed seasonings and pound down to 1/4"-1/2" thick all over. Be careful not to rip it.

Step 3 Direction Photo

3Put about 1/3 cup of the salsa mixture into the center of the chicken and roll it up tot he middle from both sides- seal with toothpicks. Flip and add seasonings to the top.

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4Put into a hot pan with the butter and sear for about 3 minutes with the toothpick side down first. Then flip and after another 2-3 minutes add the beer, lower heat to medium and cover for about 6-8 minutes.

Step 5 Direction Photo

5Remove the chicken and take out all toothpicks, careful not to rip the chicken(again). While you do this, keep all the drippings in the pan and increase the heat to medium/high to create a little sauce.

Step 6 Direction Photo

6Plate the chicken and drizzle the sauce on top, enjoy it with those extra beers!

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy