Santa Fe Stuffed Chicken - cooking recipe

Ingredients

3/4 teaspoon chili powder
3/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 cup unseasoned breadcrumbs
2 tablespoons butter
1/4 cup chopped celery
1/4 cup chopped onion
1/2 cup corn
1/4 cup shredded monterey jack cheese
2 tablespoons chopped cilantro
4 chicken breast halves, bone-in with skin

Preparation

Spray 12x8-inch baking dish with nonstick cooking spray. In small bowl, combine seasonings; mix well. Reserve 1 teaspoons seasoning mixture;set aside. To remaining seasoning mixture, add bread crumbs; mix well.
In medium skillet, melt butter over medium heat. Add celery and onion; cook 5-7 minutes or until tender. Add corn, cheese, cilantro and bread crumb mixture; mix well.
Loosen skin from each chicken breast to form pocket between skin and meat. Fill each pocket with about 1/2 cup corn mixture; secure opening with toothpick. place skin side up in baking dish. Sprinkle with reserved seasoning.
Broil 4-6 inches from heat 5-7 minutes or until skin is brown.
Remove baking dish from oven; cover with foil. Heat oven to 350*. Bake 35-45 minutes or until juices run clear.