Okay, I realize this blog isn’t technically “active” yet, so who knows how many people will actually get to see this post when it goes live (to be best guesstimate… none). But I thought this would be a great recipe for the blog to have in its Archives, and I’m just so damn excited about it, I have to share it with someone, even if that someone is my blog.
Being a very late bloomer to the world of Pinterest, I recently logged into my long time existing-but-empty account, and decided to peruse around. The first recipe that caught my eye was this delicious Cheesy Jalapeño Popper Baked Stuffed Chicken. I instantly pinned the page and decided it was a keeper. I made it last night (with a little help from Ry, of course) and we were both extremely pleased with the outcome. The best part was, it’s actually decently healthy!
Cheesy Jalapeño Popper Baked Stuffed Chicken – Original Recipe Link
Servings: 4 • Serving Size: 2 stuffed breasts
Calories: 371 • Fat: 17.5 g • Protein: 42.7 g • Carb: 11 g • Fiber: 1.5 g • Sugar: 0.6 g
Sodium: 355.8 mg (without salt)
- 2 slices center cut bacon, cooked and crumbled
- 3 jalapeños, chopped (remove seeds for milder)
- 3 oz 1/3 less fat cream cheese, softened
- 4 oz reduced fat shredded cheddar jack (Sargento)
- 2 tbsp chopped scallions
- 8 thin sliced skinless chicken breast cutlets, 3 oz each
- 1/2 cup Italian seasoned whole wheat breadcrumbs
- 1 1/2 juicy limes, juice of
- 1 tbsp olive oil
- salt and fresh pepper
- olive oil non-stick spray
- Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
- Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
- Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
- Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
- Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.
- Bake 22-25 minutes, serve immediately.
I definitely recommend giving this recipe a try if you’re looking for something flavorful and unique. We paired them with blue cheese potato pancakes (slightly less healthy, LOL) and a salad.