Thursday, April 4, 2013

Jalapeño Popper Stuffed Chicken

I have made something amazing! New recipe #4 of 26, thank you for being so good! I tried a new recipe last night and of course, I modified it.

I have four words that may or may not make your mouth water: Jalapeño Popper Stuffed Chicken. I never use to be a spicy food fan, but I couldn't be happier to say that I have changed my ways! I do believe this is now my favorite “tastes-like-its-bad-for-you-but-is-really-good-for-you recipe”. It’s a simple one, too (as if I’d try to make something that looks hard).

My modified recipe goes something like this:

Jalapeño Popper Stuffed Chicken

Nutrition information:
Serves: 4
Nutrition per serving: 269 calories; 5 carbs; 12 fat; 36 protein

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 (Sargento)
4 thin sliced skinless chicken breast cutlets, 3-4 oz each
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, 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.

Bake 22-25 minutes, serve immediately.

If you like cheesy deep fried poppers, this is the recipe for you.
Let me know if you decide to give it a try! I'd love to hear your thoughts on the recipe!


  1. bookmarking to try

    I have some macho nacho peppers out growing in the garden that will be earmarked for this recipe. :)