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5 from 6 votes

Gluten Free Baked Southwest Stuffed Chicken

This recipe was sparked by one of our favorite Trader Joe Meals that was discontinued. That is their Southwest Chicken Breast. Therefore we had to create it with an HGHF twist. Gluten Free, easy, delicious and super easy to create!
Prep Time10 minutes
Cook Time35 minutes
Course: Dinner
Cuisine: American
Keyword: chicken breast, chicken recipes, easy recipes, gluten free, gluten free recipes
Servings: 3
Calories: 415kcal
Author: Alaina Hinkle

Equipment

  • food processor
  • Hand Mixer

Ingredients

Gluten Free Southwest Coating:

  • You need 5oz of your favorite Nacho Cheese Tortilla Chips. I prefer to use the Site Nacho Grain Free Tortilla Chips to make this gluten free. Feel free to use whatever GF one you prefer or non gluten free!
  • 5 oz Nacho Grain Free Tortilla Chip
  • 2 tbsp shredded fiesta cheese
  • 1/4 cup buttermilk
  • 1 egg

Southwest Chicken:

  • 3 Boneless Skinless Chicken Breasts
  • 4 oz cream cheese
  • 2 oz green chilies
  • 1 tbsp favorite salsa
  • 1/2 tsp mild taco seasoning

Instructions

How do I butterfly my chicken breast?

  • You will start by putting your hand on the top of your boneless skinless chicken breast. Then taking your very sharp knife and cutting into the chicken breast horizontally cutting it in half but stopping at about 1/2 an inch from the opposite side. When you are done you should be able to open up your butterflied chicken breast like a book

Gluten Free Southwest Coating:

  • Add your gluten free nacho tortilla chips into your food processor & pulse until they are finely chopped into bite sized bread crumb pieces.
  • Then add in your 2 tbsp of cheese & pulse 5 time to incorporate. Then pour into a medium sized bowl and set asideThen add in buttermilk & egg into another medium sized bowl. Whisk until throughly combined then set aside.

Southwest Chicken:

  • Once you have already butterflied your chicken and set that aside, you will work on the Southwest Chicken filling. In a hand mixer safe bowl add in your cream cheese, green chilies, taco seasoning and salsa.
  • With hand mixer, mix until throughly combined about 1 minute. Then set aside.
  • Get your baking sheet rack ready. My favorite is to use the baking sheet with the cooling rack built in on top. Linked here if you don't have one, just line a lipped baking sheet with aluminum foil, then place cooling rack over it that fits dimensionally over it. That ensures it gets crispy and cooked throughly through the top and bottom! Trust me, this hack is the best! See link if you have questions.
  • Then you will dredge your butterflied chicken breast in the buttermilk egg mixture. Then you will coat the back side of the butterflied chicken breast in the bread crumb mixture. Make sure the back side is completely coated by pushing down a few times in the bowl.
  • Then transfer to the baking sheet where you will but about 2 to 3 table spoons of Southwest Chicken filling in the middle of the butterflied chicken breast.
  • After you will fold it over so it closes again. You will repeat for all 3 butterflied chicken breasts. Then bake at 400 for 35 to 40 minutes or until the internal temperature is 165 degrees-- no pink!
  • Serve with a big salad and enjoy!

Nutrition

Calories: 415kcal | Carbohydrates: 3g | Protein: 52g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 518mg | Potassium: 924mg | Fiber: 1g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg