One of my favorite weekday meals to fall back on is baked chicken. It’s easy to make, chicken is relatively inexpensive, and its something you can toss in the oven while dealing with crazy kids running all over the place. But let’s face it- plain baked chicken gets super old, fast. So I have a few stufffed chicken recipes that I like to rotate through, my cheddar and pepper stuffed bacon wrapped chicken, a delicious pesto stuffed proicutto wrapped chicken, and a crazy indulgent macaroni and cheese stuffed bacon wrapped chicken. Today though, I am really excited to share a fun, spanish/mexican food twist that incorporates a ton of my favorite southwestern flavors- a Spanish Rice Stuffed Chicken with a Tortilla Chip Crust.
But let me tell you… while the name might not be, the flavor of this dish is fantastic! You get a salty, crunchy crust of tortilla chips, a bite of moist and juicy chicken, and some slightly spicy rice all in one. And with a topping of delicious cheese, you can’t go wrong!
The rice stuffing keeps baked chicken deliciously moist and juicy- unlike a lot of baked chicken breasts. And I was a bit skeptical about a tortilla chip crust, even though I really wanted to try to do one, because I was afraid that sitting on a baking sheet would make the chips soggy. All you need to do to prevent this is to bake the chicken on a cooling rack above a cookie sheet, so the juices drain off and the chicken itself is up above. Keeps the chips crunchy and delicious- and drains off a little extra fat!
For the recipe to the most delicious spanish rice ever, please head here. You’ll have some leftover, so you can even serve it as a side dish if you like.
- 4 chicken breasts, butterflied
- 2 cups spanish rice
- 2 cups tortilla chips, crushed
- 1 egg, beaten
- 1 cup cheddar cheese, grated
- 1 cup salsa, more or less, to garnish
- green onions, to garnish
- Preheat oven to 350 degrees.
- Stuff chicken with rice, and secure with toothpick. Add as much rice as you can while still being able to close chicken back up and secure with toothpicks.
- Dip chicken in egg, then into tortilla chip crumbs to evenly coat.
- Bake on a cooling rack over a cookie sheet, covered with foil for 15 minutes.
- Remove foil, sprinkle grated cheese over top of chicken, and continue cooking for 15 minutes.
- When chicken has come to temperature and juices run clear (or there is no longer pink inside), remove and let rest for 10 minutes before serving.
- Top with salsa and green onions, and enjoy!