Ingredients
1
cup shredded pepper Jack cheese (4 oz)
4
oz cream cheese, softened
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (1 oz) Old El Paso™ taco seasoning mix
4
boneless skinless chicken breasts (6 to 8 oz each)
2
tablespoons olive oil
3/4
cup shredded mozzarella cheese (3 oz)
1/4
cup sliced green onions (4 medium)
1/4
cup fresh cilantro leaves
Preparation
Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.
