Friday, May 16, 2014

Jalapeño Popper Stuffed Chicken

I recently made this cheesy jalapeño popper stuffed chicken, and it was a huge hit. Adapted from a recipe found on, this chicken is crispy on the outside, has a little kick, and is light enough to enjoy while you're getting your bikini bod back in shape!

What You'll Need:
2 slices of bacon, cooked and crumbled
3 jalapeños, chopped (if you want a more mild dish, remove the seeds)
1/2 cup reduced fat shredded cheddar cheese
3 oz (1/2 block) reduced fat cream cheese
1 Tbsp chopped scallions
6-8 thin cut boneless, skinless, chicken breasts
1/2 cup Gluten Free panko breadcrumbs (or regular breadcrumbs if you love gluten)
Juice of 1 lime
1 Tbsp olive oil
Fresh ground black pepper

  1. Preheat oven to 450 degrees. Spray a baking dish with nonstick spray.
  2. Combine cream cheese, cheddar cheese, chopped jalapeños, chopped scallions, and crumbled bacon. Set aside.
  3. Combine lime juice and olive oil in a small bowl. Set aside.
  4. Pour the breadcrumbs in a small bowl. Set aside.
  5. Season chicken breasts with pepper. 
  6. Place some of the cream cheese mixture in the center of a chicken breast (eyeball it). Roll up the chicken and secure it with a toothpick. 
  7. Dip the chicken in your prepared lime juice/olive oil and then roll it in the breadcrumbs. Place it in the prepared baking dish.
  8. Repeat steps 6 and 7 with remaining chicken breasts. 
  9. Bake for 20-25 minutes, then serve immediately.
Tip: I served mine with a kale and spinach salad with fresh buttermilk ranch dressing. It was healthy and delicious!

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