Pillsbury Recommends:

Jalapeño Popper-Stuffed Chicken Breasts

14 Ratings

13 Reviews

Kitchen Tested

Prep 25 min
Total 1 hr 10 min
Ingredients 6
Servings 4

The crunchy coating and creamy jalapeño filling in these chicken breasts is sure to be a hit!

By Pillsbury Kitchens

Updated September 20, 2016

Ingredients

1/3

cup chives-and-onion cream cheese spread (from 8-oz container)
1 1/2

cups shredded pepper Jack cheese (6 oz)
2

tablespoons chopped pickled jalapeño peppers
4

boneless skinless chicken breasts (about 20 oz)
1/4

cup butter, melted
2

cups corn chips, crushed

Steps

1

Heat oven to 350°F. In medium bowl, stir cream cheese spread, pepper Jack cheese and jalapeño peppers until well blended; set aside.
2

Between pieces of plastic wrap or waxed paper, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
3

Place melted butter in shallow dish. Place crushed corn chips in separate shallow dish. Place about 1/3 cup cheese mixture on center of each chicken breast. Roll chicken over filling, tucking ends to enclose filling; secure with toothpick, if necessary. Dip filled chicken breasts into butter, then coat in crushed corn chips. Place in ungreased 8-inch square (2-quart) baking dish.
4

Bake 40 to 45 minutes or until chicken is no longer pink in center.

Since cutting a slit in the chicken breast can be tricky, and the filling is more likely to spill out, this recipe recommends you pound the chicken breasts to 1/4-inch and roll the filling inside.
Serve with salsa and chopped fresh cilantro.
To crush corn chips, place in resealable plastic freezer bag; crush with rolling pin or meat mallet.

Nutrition Facts

Serving Size: 1 Serving

Calories: 740
Calories from Fat: 430

% Daily Value

Total Fat: 48g; 74%
Saturated Fat 21g 105% Trans Fat 1g
Cholesterol: 200mg; 66%
Sodium: 850mg; 35%
Potassium: 420mg; 12%
Total Carbohydrate: 24g; 8%
Dietary Fiber 1g 4% Sugars 0g
Protein: 54g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 0%; 0%
Calcium: 25%; 25%
Iron: 15%; 15%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 1 1/2 High-Fat Meat; 3 1/2 Fat;