Pico De Gallo Stuffed Chicken Recipe

Name: Pico De Gallo Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large Chicken breast; 1 medium Tomato; 1/2 medium Onion; 1 medium Avocado; 1 can Corn; 1 small Lime; 2 cup Masa powder; 1 packages Taco seasoning; 2 1/2 tsp Pepper; 1 dash Salt; 2 tsp Garlic

Servings: persons

2 large Chicken breast
1 medium Tomato
1/2 medium Onion
1 medium Avocado
1 can Corn
1 small Lime
2 cup Masa powder
1 packages Taco seasoning
2 1/2 tsp Pepper
1 dash Salt
2 tsp Garlic

1
Beat chicken breast to 1/4 inch, carefully cut chicken long ways in half keeping one side attached and possibly ends to make a pouch.
2
Place chicken in Ziploc with warm water and half packet taco seasoning, set aside.
3
Chop tomato,avocado and onion.
4
Put in bowl with salt, pepper, garlic, cummins and squeezed lime juice.
5
Now take your Pico de gallo mix and chicken and fill start stuffing the Pico de gallo in the chicken then tooth pick shut open end.
6
Mix masa powder and remaining taco season in large bowl.
7
Roll chicken in mixture thoroughly so it's completely covered.
8
Place on oiled cooking sheet and place in oven preheated to 350.
9
Leave for an hour periodically checking, at end broil for a minute watching to make sure you don't burn it.
10
Top with Pico de gallo and a side of salsa and sour cream.
11
Your welcome.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large Chicken breast, 1 medium Tomato, 1/2 medium Onion, 1 medium Avocado, and more.

Yes, Pico De Gallo Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pico De Gallo Stuffed Chicken

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