Recipe: Stuffed Southwest Chicken Breast

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STUFFED SOUTHWEST CHICKEN BREAST

"A plump butterflied chicken breast marinated in Southwest-style marinade and stuffed with a mixture of black beans, sweet corn, chopped tomato, jalape o pepper, Monterey Jack cheese, lime juice, Southwest seasoning, and cilantro. The chicken is roasted to concentrate the irresistible and bold flavors of the great Southwest."

FOR THE SOUTHWEST-STYLE MARINADE:
1/4 cup lime juice
1 tbsp McCormick Southwest Seasoning
1/4 tsp McCormick Ground Cumin
1/2 cup vegetable oil
FOR THE SOUTHWEST STUFFING:
3/4 cup black beans, canned, drained, rinsed
3/4 cup corn, frozen
1/2 cup tomato, seeded, chopped
2 tbsp jalapeno pepper, seeded, minced
1 cup Monterey Jack cheese, 1/2-inch cubes
1 tbsp lime juice
2 tbsp McCormick Southwest Seasoning
2 tsp McCormick Freeze Dried Cilantro
4 chicken breasts, 7-oz. each, boneless, skinless, butterflied

TO PREPARE SOUTHWEST-STYLE MARINADE:
Combine lime juice, seasoning, cumin, and oil, and mix well.

TO PREPARE SOUTHWEST STUFFING:
Combine beans, corn, tomato, jalapeno, cheese, lime juice, seasoning, and cilantro, and mix gently. Eefrigerate until used.

TO PREPARE STUFFED SOUTHWEST CHICKEN BREAST:
Combine Southwest-Style Marinade with chicken breasts. Marinate for at least 4 hours, or up to 24 hours.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

Place 3/4 cup Southwest Stuffing inside cut portion of each chicken breast.

Bake in 350 degree F oven for 20 to 30 minutes or until internal temperature reaches 165 degrees F and cheese is melted.

SERVING SUGGESTION:
Corn on the cob drizzled with melted butter and seasoned with McCormick Ground Ancho Chile Pepper and McCormick Fine Grind Mediterranean Sea Salt.

Servings: 4
Adapted from source: McCormick