Recipe Swap: Bob's Mexican Stuffed Chicken

It's been in the mid-90s for the past 2 weeks.  Definitely NOT weather that you want to turn your oven on in.  So, I procrastinated on making this recipe...praying for a cooler day so as to not heat up the house.  That day, unfortunately for me, never came.

So tonight for dinner I reluctantly preheated my oven, prepared my bowls for dredging (another task I dislike...I've now left breaded foods to restaurants as I hate the mess and time involved!), and (not-so-)patiently waited for my food to bake.

I used all green peppers instead of a mix since that's what I had on-hand from this week's CSA share.  I also omitted the mushrooms because Chris is a mushroom hater.  As recommended by my swap partner, Elliemonster2012, I used crushed tortilla chips instead of corn flakes...also because it's what I had onhand.  Theme here?

I won't lie, I didn't think I was going to be too excited by this recipe but it turned out better than expected and my husband?  He was a fan!  Personally, I found it tasted much like what I imagine Dorito Chicken to taste like if you were to use the taco flavored chips (though, I wouldn't know for sure because I've never actually made that...).

This week I submitted my go-to chicken marinade, honey lime grilled chicken.  It's perfect for summer grilling which doesn't heat up your house on the dog days of summer!  Check out the recipe swap round-up on A Taste of Home Cooking's site as usual.

Bob's Mexican Stuffed Chicken
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Ingredients

• 2 cups crushed corn flakes
• 1 tablespoon chili powder
• 1 (1.27 ounce) packet dry fajita seasoning
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped yellow bell pepper
• 1/4 cup chopped orange bell pepper
• 1/3 cup chopped fresh mushrooms
• 1/2 medium red onion, diced
• 4 skinless, boneless chicken breast halves - pounded thin
• 1 cup shredded Cheddar cheese, divided
• 1/4 cup salsa

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
3. Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
4. Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.

Source: Nestie elliemonster2012 (The Wanna Be Cook)