South of the Border Stuffed Chicken from here
4 Boneless Skinless Chicken Breasts
2 Limes (or 1/4 cup lime juice)
1 tbsp. Olive Oil
1 cup Fiesta Rice (I would make the whole batch!) (see recipe below
1 cup Shredding Mexican Cheese blend
Preheat oven to 350 degrees. With a mallet or hammer, pound chicken breasts flat.
They shouldbe about 1 /4 inch thick. Place in a casserole dish.
In a small bowl whisk together lime juice, olive oil, a pinch of cilantro, and a dash of salt and pepper. To make a marinade
Pour the lime marinade over the pounded chicken breast. Let sit while you prepare the Fiesta Rice.
Prepare the Fiesta Rice. You can find the full recipe and directions here.
Take each breast and lay them on a flat working surface. Fill with 2 -3 Tbsp rice, and a handful
Roll each breast and place seam side down in a clean casserole dish.
After each breast has been stuffed, sprinkle the tops with more cheese.
Bake chicken at 350 for 30-45 minutes, or until chicken is cooked through.
Serve with Tortilla Chips, Guacamole, Salsa, etc. You can also serve the extra Fiesta rice on the side!
1 1/2 cups rice
2 1/2 cups chicken broth
1 Can Ro Tel Tomatoes with lime & cilantro
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil
In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened.
Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.
Add in broth and canned tomatoes.
Stir it up and bring to a boil.
Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
*You can substitute a can of regular diced tomatoes if you don’t have the RoTel tomatoes
Review: I made a full batch of the rice that was rich in flavor and simple to prepare. The marinade for the chicken added tons of flavor. Overall a great weeknight meal!