Copycat Applebee’s Santa Fe Stuffed Chicken Recipe

Make your own version of Applebee’s wonderful Santa Fe stuffed chicken recipe at home. These cheesy stuffed chicken breasts are so full of flavors, it’ll be worth all the effort preparing them.

How To Make Copycat Applebee’s Santa Fe Stuffed Chicken

  • 8 chicken breasts (skinless, boneless)
  • 8 oz Monterey jack cheese
  • 1/2 cup butter (melted)
  • 1 cup Italian seasoned bread crumbs
  • 1 ½ tbsp Parmesan cheese (grated )
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1 small red bell pepper
  • 1 small green bell pepper

Roux for cheese sauce

  • 1 part unsalted butter (in weight)
  • 1 part flour (in weight)
  • 1 cup milk (plus more as needed)
  1. Cut some of the Monterey Jack into 8 slices and reserve part of it for the cheese sauce.

  2. Place a chicken breast between two sheets of wax paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular. Repeat with the remaining breasts.

  3. Wrap each flattened chicken breast around a slice of cheese. Secure with wooden picks or uncooked spaghetti noodles. 

  4. Combine the bread crumbs, parmesan cheese, salt, cumin and pepper in a bowl. 

  5. Roll the chicken breasts 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.

  6. Drizzle the remaining butter over all the breasts. Refrigerate for 1 hour or freeze to bake later.

  7. Bake in a preheated 400-degree oven for 25 to 30 minutes or until chicken is done. If you froze the chicken breasts earlier, increase the baking time by about 5 to 10 minutes.

  8. When chicken is done, serve with some cheese sauce over the top and sprinkled over with diced bell peppers.

Making the cheese sauce

  1. Melt the butter over medium-high and add the flour. Mix until thickened and the mixture is a light color. Add the milk and bring to a simmer.

  2. Add the reserved Monterey Jack cheese and lower the heat, stirring constantly so the cheese does not burn.

  3. Add more milk as needed to thin out the cheese sauce to your preference.

How To Make Copycat Applebee's Santa Fe Stuffed Chicken

0 from 0 votes
Preparation: 1 hr
Cooking: 40 mins
Total: 1 hr 40 mins
Serves:

Ingredients

  • 8 chicken breasts skinless, boneless
  • 8 oz Monterey jack cheese
  • 1/2 cup butter melted
  • 1 cup Italian seasoned bread crumbs
  • 1 ½ tbsp Parmesan cheese grated
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1 small red bell pepper
  • 1 small green bell pepper

Roux for cheese sauce

  • 1 part unsalted butter in weight
  • 1 part flour in weight
  • 1 cup milk plus more as needed

Instructions

  1. Cut some of the Monterey Jack into 8 slices and reserve part of it for the cheese sauce.

  2. Place a chicken breast between two sheets of wax paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular. Repeat with the remaining breasts.

  3. Wrap each flattened chicken breast around a slice of cheese. Secure with wooden picks or uncooked spaghetti noodles. 

  4. Combine the bread crumbs, parmesan cheese, salt, cumin and pepper in a bowl. 

  5. Roll the chicken breasts 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.

  6. Drizzle the remaining butter over all the breasts. Refrigerate for 1 hour or freeze to bake later.

  7. Bake in a preheated 400-degree oven for 25 to 30 minutes or until chicken is done. If you froze the chicken breasts earlier, increase the baking time by about 5 to 10 minutes.

  8. When chicken is done, serve with some cheese sauce over the top and sprinkled over with diced bell peppers.

Making the cheese sauce

  1. Melt the butter over medium-high and add the flour. Mix until thickened and the mixture is a light color. Add the milk and bring to a simmer.

  2. Add the reserved Monterey Jack cheese and lower the heat, stirring constantly so the cheese does not burn.

  3. Add more milk as needed to thin out the cheese sauce to your preference.

Nutrition

  • Calcium: 295mg
  • Calories: 426kcal
  • Carbohydrates: 14g
  • Cholesterol: 132mg
  • Fat: 25g
  • Fiber: 1g
  • Iron: 2mg
  • Potassium: 573mg
  • Protein: 35g
  • Saturated Fat: 14g
  • Sodium: 660mg
  • Sugar: 4g
  • Vitamin A: 1213IU
  • Vitamin C: 33mg
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