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+ servings

Stuffed Green Chile Chicken

I decided to pound out the chicken and roll it around the green chilies instead. I paired this with brown rice, corn kernels and green onions...plus some green beans from the garden.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Servings - 4 servings


  • 1 cup brown rice side dish
  • 2 corn cobs kernels cut off
  • 3 green onions sliced
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp salt and pepper each
  • 4 small boneless, skinless chicken breasts
  • 4 oz. can green chilies
  • 1 cup shredded Mexican blend cheeese
  • fresh veggies side dish


  • Start cooking brown rice as directed on the package. Then shave off the kernels from 2 corn cobs (2 cups frozen or canned corn works too), and slice 3 green onions. After the brown rice has been cooking for 20 minutes, slide these goodies in with some salt and pepper and let finish cooking over low heat. Fluff with fork before serving.
  • Set up your spice plate. Lightly toss the garlic powder, ground cumin, salt and pepper. Spread out in a thin layer on a plate or shallow dish.
  • Pound out 4 small chicken breasts with a meat tenderizer or other pounding tool.
  • Place smooth side of the thinned out chicken breast onto the spices. Add some green chilies (and some cheese if you so desire), and roll up. Place in baking dish. Top with any remaining green chiles and/or cheese.
  • Bake at 350 for 55-60 minutes, or until chicken has cooked through and through. Let cool slightly before serving.
  • Wash and cut stems from the green beans. Steam or saute.
  • Serve Stuffed Green Chile Chicken with Corn-y Brown Rice and Green Beans.