• Lindsey, EDRD

Jalapeno Popper Stuffed Chicken

Jalapeno Popper Stuffed Chicken makes four servings -1 lb big fat boneless chicken breasts (do not get the thin cut kind!) -1 box (8 oz) Neufchatel cream cheese -2-3 jalapeno peppers, seeded and diced -1/2 teaspoon minced garlic -1/4 cup shredded cheddar or Colby Jack cheese -1/4 cup plain bread crumbs -Salt and pepper to taste #jalapenopopperstuffedchicken


Preheat your oven to 350 degrees. Spray a rimmed baking dish with nonstick cooking spray.

In a mixing bowl, blend cream cheese, peppers, garlic, and cheese until smooth-ish. Set aside.

Take your chicken breasts and cut slits in them width-wise. Cut deep, but be sure not to cut all the way through. Sprinkle with salt and pepper to season.

Take your filling and stuff a little bit inside each slit. I found that it's just easiest to do this with your hands rather than try to use a spoon.

Top each stuffed chicken breast with bread crumbs. This will give the chicken a bit of a crunch like real jalapeno poppers, but by not breading the whole dang thing we are saving on time and calories.

 Bake uncovered in the oven for 30 minutes. Optional- if you really want a browned toasty look and taste, switch to low broil for the last few minutes (but keep a close watch!).

I may have been so excited to eat this, both times, that this is the only lonely picture I took.



 
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