Cheesy Jalapeño Popper Baked Stuffed Chicken

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!

Jalapeno Popper Stuffed Baked Chicken

Cheesy Jalapeño Popper Baked Stuffed ChickenOriginal 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.