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Friday, July 13, 2012

Cheesy Jalapeño Stuffed Chicken

Holy cheesy goodness was this meal amazing! I adapted this recipe from one of my favorite food blogs, Skinnytaste. I really could not believe that something this cheesy and delicious could be considered healthy, but alas it was only 371 calories for 2 breasts. Nothing more I like than eating healthy and delicious at the same time.

To top it all off, it was super easy! The prep work is the most time consuming part, but after that you just pop it in the oven and work on your side dish. For this I chose to do some white rice with black beans, corn and lime juice. It turned out to be a very good compliment for the powerful chicken.

I only added 2 jalapeños as opposed to the 3 that the recipe called for because I was worried it would be too spicy, but looking back I would definitely add 1 more (or possibly 2) to cut through the creaminess of the cheese.

Prep time: 10-15 minutes
Cook time: 25 minutes

Cheesy Jalapeño Stuffed Chicken
Serves 4

2 slices center cut bacon, cooked and crumbled
3 jalapeños, chopped (seeds removed for milder)
3 oz 1/3 less fat cream cheese, softened
4 oz reduced fat colby jacks shredded cheese (Sargento is best)
2 tbsp chopped scallions
8 thin sliced skinless chicken breasts
1/2 cup panko breadcrumbs
Juice of 2 limes
1 tbsp olive oil
salt and pepper
olive oil non-stick spray

  1. Wash and dry chicken cutlets. Beat with mallet down to 1 in thick.
  2. Season with salt and pepper.
  3. Preheat oven to 450 degrees.
  4. Lightly spray a baking dish with non-stick spray.
  5. Combine cream cheese,  shredded cheese, jalapeños, scallions, and bacon crumbles in a medium bowl.
  6. Place breadcrumbs in a bowl. In a separate bowl, combine olive oil, lime juice and salt and pepper.
  7. Lay chicken breasts on a flat surface and spread 2 tbsp of cream cheese mixture on each chicken cutlet.
  8. Roll the chicken cutlet and secure at ends with toothpicks.
  9. Dip chicken in olive oil mixture then roll in breadcrumbs. Then place in baking dish seam side down. Repeat with each chicken breast.
  10. When finished, lightly spray the tops of the chicken breasts with the non-stick spray.
  11. Bake for 22-25 minutes.
  12. Serve immediately with a side of rice and vegetables.

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