Applebee’s Santa Fe Stuffed Chicken Recipe
Applebee’s Santa Fe Stuffed Chicken is a grilled chicken breast stuffed with mild jalapeño and cheese, topped with spicy salsa and served with a side of rice and pico de gallo.
Make our Applebee’s Santa Fe Stuffed Chicken Recipe at home tonight for your family. With our Secret Restaurant Recipe your Santa Fe Chicken will taste just like Applebee’s.
Photo by Paula Belotti
Applebee’s Santa Fe Stuffed Chicken
Applebee's Santa Fe Stuffed Chicken Recipe
Make our Applebee's Santa Fe Stuffed Chicken Recipe at home tonight for your family. With our Secret Restaurant Recipe your Santa Fe Chicken will taste just like Applebee’s.
Ingredients
- 8 skinless, boneless Chicken Breasts
- 1 8-ounce (or larger) package Monterey Jack Cheese
- 1/2 cup Butter melted
- 1 cup Italian Seasoned Bread Crumbs
- 1 1/2 tablespoons grated Parmesan Cheese
- 1/2 teaspoon Salt
- 1/2 teaspoon ground Cumin
- 1/2 teaspoon freshly ground Black Pepper
- 1 small red Bell Pepper
- 1 small green Bell Pepper
Instructions
- Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce.
- Place one chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining chicken breasts.
- Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.
- Combine the bread crumbs, Parmesan cheese, salt, cumin and pepper.
- Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture.
- Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd them.
- Drizzle the remaining butter over all eight of the breasts.
- Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).
- Bake in a preheated 400°F oven for 25 to 30 minutes or until chicken is done.
- Make a roux with butter and flour.
- Add about 1 cup milk.
- Bring to a simmer.
- Add cheese and lower the heat, stirring constantly so cheese does not burn.
- Add more milk as needed to thin out the cheese sauce.
- Dice bell peppers.
- When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.
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Smoke and Pickles: Recipes and Stories from a New Southern Kitchen
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Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia.
A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes–filled with pickling, fermenting, frying, curing, and smoking–that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South.
Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table.
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Photo of Santa Fe Stuffed Chicken is courtesy of Paula Belotti from Foodspotting. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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It only takes a minute and they will love you for it!
January 10, 2014 @ 8:06 pm
This is a very tasty recipe, the whole family enjoyed it. I put it into the oven after step 7 at 400 degrees for 30 minutes and it cooked perfectly.
I did not alter any of the ingredients, made it exactly as the recipe says. I did make the cheese sauce, but in my opinion the chicken doesn’t need it as I feel the chicken is tasty enough on its own. This is an excellent recipe!
Lucy,
Thank you,
James
February 25, 2014 @ 8:42 pm
Thks
Adam,
You’re Welcome.
Thank you.
Alton
January 4, 2017 @ 2:21 pm
You need to put fix this so you can print out recipe without printing all the ads and material that has nothing to do with the recipe.
January 9, 2022 @ 6:00 am
Thank you for sharing recipe. I liked your recipes so much that I am going to forever support you. I went to Amazon and bought your “Tacos and Salsa book” or something called, maybe Santa Fe Cookbook. Please, keep posting recipes. I’m also gonna tell everyone that I know about this website. Maybe, think about starting to make Youtube cooking videos. You’d get popular overnight if you did that.
Thank You, David, for the kind words and the suggestions.
James