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Southwestern Potato Crusted Stuffed Chicken

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“Ready, Set, Cook! Special Edition Contest Entry: Goat Cheese, Corn, Peppers and Green Onions combine to stuff a chicken breast crusted in taco seasoned shredded potatoes. For a spicier dish use Chipotle chili powder. If you prefer your dishes a little milder then go with smoked paprika. A nice side salad is perfect to round the meal out. Note: reserve any remaining taco seasoning in an air-tight container.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Pound chicken until 1/4 inch thick. Cut each breast into 2 pieces so that you're left with four pieces.
  3. In a small bowl, combine 1 1/2 tsp taco seasoning, 3/4 tsp garlic powder, 3/4 tsp chipotle chili powder or smoked paprika and 1/4 tsp black pepper. Season both sides of chicken well with spice mixture and set aside.
  4. Thinly slice and separate the dark green part of onions and the white and light green parts.
  5. In a large oven safe skillet (I love my cast iron for this), heat 1 tsp canola oil. Saute red pepper and the white and light green part of onions for 2 minutes or until softened. Stir in the corn, 3 Tbsp of the dark green onion tops and 1 1/2 tsp of taco seasoning. Mix well. Place mixture in a bowl and wipe out pan.
  6. Place hash browns in a food processor and pulse a few times until the potatoes are almost little squares. Mix in 2 Tbsp of taco seasoning and stir well until the seasoning has coated all of the potatoes.
  7. Add goat cheese, 2 Tbsp cilantro, 3/4 tsp garlic powder and 3/4 tsp chipotle chili powder or smoked paprika to vegetable mix and stir well to incorporate.
  8. Dip one side of chicken breast in beaten egg then put egg covered side up on a cutting board. Take a handful of the seasoned hashbrowns and crust the top of the chicken breast, pressing firmly.
  9. Carefully flip breast over and fill with 1/4 of goat cheese mixture. Fold breast over filling and repeat with remaining 3 pieces.
  10. In the same large skillet heat 1 to 1 1/2 Tbsp canola oil (it will depend on the size of your pan) over medium high heat until hot. Place chicken into pan and cook for 4 - 5 minutes or until very browned and crisp. Carefully flip chicken in pan and place in oven for 8 - 10 minutes or until cooked through.
  11. Allow to rest for 5 minutes then garnish with remaining tablespoon of cilantro and serve.

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