A little more hands-on
Street Corn Stuffed Chicken
A skillet dinner with corn, cheese and lime. Save this one for a night with time to stuff and sear.
Inspired by @homewithhart
Ingredients
- 2 lb boneless skinless chicken breasts (about 4)
- 8 oz softened cream cheese
- ⅓ cup shredded Mexican cheese and ⅓ cup Cotija
- 1 can (15 oz) corn, drained
- ½ red onion, diced; ⅓ cup chopped cilantro
- 2 tbsp taco seasoning, divided
- 1 tsp chili powder and 1 tsp cumin; salt and pepper to taste
- 1 tbsp oil and 2 tbsp butter, divided into 4 pats
- ½ cup milk or half-and-half
- 1 lime, cut into wedges
Method
- Set the oven to 400°F. Stir together the cheeses, drained corn, onion, cilantro and 1 tbsp taco seasoning. Reserve ½ cup filling in a clean bowl for the sauce before handling the raw chicken.
- Cut a pocket in each breast without slicing all the way through. Season with the remaining taco seasoning, chili powder, cumin, salt and pepper. Fill the pockets.
- Heat the oil in an oven-safe skillet. Sear the chicken about 4 minutes per side, add a pat of butter to each, then bake 15–20 minutes. Check that the thickest chicken and center of the filling both reach 165°F; keep baking if needed.
- Move the chicken to a plate. Whisk the milk and reserved filling into the pan juices over medium heat. Simmer 2–3 minutes until hot and creamy.
- Spoon the sauce over the chicken and serve with lime wedges.
