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Stuffed Chicken Mexican Style with Salsa

Bring the taste of Mexico to your next lunch or dinner meal, with this stuffed chicken mexican style dish.


  • 2 large free range chicken breasts – skin off

  • 1 250g packet of Philadelphia Cream Cheese

  • 3 tbls of chopped pickled Jalapeno Chili’s - reserve some pickling juice

  • 1 packet of gluten free organic corn chips

  • 2 tsp of paprika powder

  • 2 tsp Mexican chili powder

  • ¼ cup of plain flour

  • 1 egg beaten

  • Salt and black pepper

  • For salsa

  • 3 large tomatoes – peeled, seeded and diced

  • 1 large red onion – finely diced

  • 1 avocado – peeled, deseeded and diced

  • 1 long red chili – finely diced

  • 1 clove of garlic – finely chopped

  • 1 tbls fresh coriander – finely chopped

  • Juice of ½ a lime

  • Salt

  • 2 tbls olive oil


  • Salsa:

  • 1.

    Mix all the ingredients together then season with the lime juice and salt then a drizzle of olive oil. Mix again and taste to check you are happy with the seasoning.

  • For the Chicken:

  • 1.

    Heat the cream cheese in the microwave for about 10 seconds or so to soften it then put into a glass bowl.

  • 2.

    Mix through the chopped jalapenos and about one tbls of the pickling liquid to help soften the cheese.

  • 3.

    Once everything is combined have a taste to check the heat. If you want it hotter then add in some more chopped jalapenos.

  • 4.

    With a sharp thin knife carefully make a hole down the centre of the chicken breast starting at the thick end of the breast and working towards the tail or thin end.

  • 5.

    Be very careful to not pierce the outside of the breast or take the hole all the way through – we are making a hole or a pocket through the breast lengthways so we can fill it with the cheese mixture.

  • 6.

    Carefully work the knife sideways so as to widen the hole and create a nice pocket.

  • 7.

    Once done fill a piping bag with the cheese mix and gently pipe the filling into the pocket.

  • 8.

    As you fill the pocket massage the cheese mix so that it goes all the way down to the bottom of the hole/pocket being careful not to split the chicken breast by forcing too much in.

  • 9.

    Make sure you fill the pocket so that it feels firm.

  • 10.

    Put the corn chips in a food processor and blitz into fine crumbs then tip onto a plate.

  • 11.

    Season the flour with the paprika, chili powder, salt and pepper then dredge the stuffed chicken breasts in the flour shaking off any excess.

  • 12.

    Dip the breasts in the beaten egg making sure they are completely coated and then roll them in the corn chip crumbs pressing down gently so they are well coated.

  • 13.

    Shallow fry the chicken breasts in hot oil until they are golden brown on both sides and then put them in a hot oven - 220° - for about 7 minutes.

  • 14.

    Remove from the pan and rest for a couple of minutes.

  • 15.

    Serve the chicken on a plate with a generous serve of the salsa and perhaps a side of fries.

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