Southwestern Potato Crusted Stuffed Chicken Recipe

Name: Southwestern Potato Crusted Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 ounce) chicken breasts; ⅓ cup frozen corn, defrosted; ⅓ cup red bell pepper, finely diced; 3 green onions; 2 12 ounces low-fat goat cheese, use regular if you can't find low fat (a little more than half a typical 4 oz package); 3 tablespoons cilantro leaves, minced and divided; 1 egg; 1 (1 ounce) packet low-sodium taco seasoning; 1 ½ teaspoons garlic powder, divided; 1 ½ teaspoons dried chipotle powder or 1 ½ teaspoons smoked paprika, divided; ¾ teaspoon Mexican oregano; ¼ teaspoon black pepper; 2 cups Simply Potatoes Shredded Hash Browns; 1 large egg, lightly beaten; canola oil; 1 teaspoon canola oil

Servings: persons

2 (8 ounce) chicken breasts
⅓ cup frozen corn, defrosted
⅓ cup red bell pepper, finely diced
3 green onions
2 12 ounces low-fat goat cheese, use regular if you can't find low fat (a little more than half a typical 4 oz package)
3 tablespoons cilantro leaves, minced and divided
1 egg
1 (1 ounce) packet low-sodium taco seasoning
1 ½ teaspoons garlic powder, divided
1 ½ teaspoons dried chipotle powder or 1 ½ teaspoons smoked paprika, divided
¾ teaspoon Mexican oregano
¼ teaspoon black pepper
2 cups Simply Potatoes Shredded Hash Browns
1 large egg, lightly beaten
canola oil
1 teaspoon canola oil

1
Preheat oven to 400F.
2
Pound chicken until 1/4 inch thick.
3
Cut each breast into 2 pieces so that you're left with four pieces.
4
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.
5
Season both sides of chicken well with spice mixture and set aside.
6
Thinly slice and separate the dark green part of onions and the white and light green parts.
7
In a large oven safe skillet (I love my cast iron for this), heat 1 tsp canola oil.
8
Saute red pepper and the white and light green part of onions for 2 minutes or until softened.
9
Stir in the corn, 3 Tbsp of the dark green onion tops and 1 1/2 tsp of taco seasoning.
10
Mix well.
11
Place mixture in a bowl and wipe out pan.
12
Place hash browns in a food processor and pulse a few times until the potatoes are almost little squares.
13
Mix in 2 Tbsp of taco seasoning and stir well until the seasoning has coated all of the potatoes.
14
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.
15
Dip one side of chicken breast in beaten egg then put egg covered side up on a cutting board.
16
Take a handful of the seasoned hashbrowns and crust the top of the chicken breast, pressing firmly.
17
Carefully flip breast over and fill with 1/4 of goat cheese mixture.
18
Fold breast over filling and repeat with remaining 3 pieces.
19
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.
20
Place chicken into pan and cook for 4 - 5 minutes or until very browned and crisp.
21
Carefully flip chicken in pan and place in oven for 8 - 10 minutes or until cooked through.
22
Allow to rest for 5 minutes then garnish with remaining tablespoon of cilantro and serve.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 (8 ounce) chicken breasts, ⅓ cup frozen corn, defrosted, ⅓ cup red bell pepper, finely diced, 3 green onions, and more.

Yes, Southwestern Potato Crusted 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.

That's it — enjoy your meal!

Southwestern Potato Crusted Stuffed Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions