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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings