Chicken Breast Recipes

In the mood for some Mexican chicken breast recipes?  Then try either this chicken with corn salsa or this green chili chicken.

This Mexican chicken breast recipe was actually given to me be a teacher when I was in high school and I have kept it ever since.

Chicken with Corn Salsa
4 boneless skinless chicken breasts
1 envelope of taco seasoning mix
2 Tbsp vegetable oil
1 11oz can of corn
2 Tbsp finely chopped red onion
2 Tbsp cilantro, chopped
1 medium avocado, peeled and chopped
1 Tbsp lime juice
1 Tbsp Honey

Put 2 tsp of the taco seasoning in a small dish.  Then coat the chicken with the rest of the seasoning.

In a medium skillet heat the oil over medium heat.  Then cook then chicken in it for 3-4 minutes or just until brown on each side.  Reduce heat to medium-low and continue cooking until chicken is done, about 10 minutes.

In the meantime, lightly toss remaining ingredients with the 2 tsp of taco seasoning to create the salsa.

Serve the chicken topped with the corn salsa.

I have no idea if this Mexican chicken breast recipes actually came from Mexico, but it would be considered that category by my standards.

Green Chili Stuffed Chicken Breast
4 boneless skinless chicken breasts, as thin as you can
3 oz cream cheese
¾ c cheese, Monterey Jack works best
4 oz green chilies
½ tsp chili powder
Salt and pepper
1 can cream of mushroom soup
½ c enchilada sauce

In a bowl combine both cheeses, chilies, chili powder and salt and pepper to taste.
Lay your chicken breast out and put a scoop of the cheese mix in the center of each one and roll up, there will be some left.
Put the chicken in your crock-pot, with the seam down.
Then top the chicken with remaining cheese mix, soup and the enchilada sauce.
Cook for 6-7 hours on low or 3-4 on high.