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Gluten Free Stuffed Chicken
Prep time
Cook time
Total time
Gluten Free Stuffed Chicken
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 4 chicken breast, boneless and skinless
- olive oil
- salt and pepper
- 1 tablespoon fresh oregano, minced
- 3 garlic cloves, minced
- 1 teaspoon McCormick Paprika - gluten free
- 1 teaspoon McCormick Ground Cumin - gluten free
- ½ teaspoon McCormick Chili Powder - gluten free
- 1 cup shredded pepper jack cheese
- ½ cup black beans, rinsed and drained
- ½ cup corn kernels
- ½ cup Mezzetta Roasted Bell Peppers - gluten free
- lime wedges
- canola oil
Instructions
- Butterfly the chicken and pat dry.
- Drizzle some olive oil over chicken then season with salt, pepper, paprika, cumin, chili powder, garlic and oregano. Marinate for 30 minutes.
- Stuff the chicken with bell peppers, corn, black beans and cheese. Use a kitchen twine to secure the chicken.
- Preheat oven to 375 degrees F.
- Heat a cast iron pan over medium high heat then add a splash of canola oil. Sear the chicken on all sides about 2 to 3 minutes per side. Transfer to the oven and bake for 20 to 25 minutes until done. Serve with lime wedges.
