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Jalapeño Popper-Stuffed Chicken Breasts

(4)
  4 reviews
  • 25 min prep time
  • 1 hr 10 min total time
  • 6 ingredients
  • 4 servings
  • Pinterest
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The crunchy coating and creamy jalapeño filling in these chicken breasts is sure to be a hit!

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.
  • 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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
617.8
Calories from Fat
430
% Daily Value
Total Fat
46.7g
72%
Saturated Fat
26.5g
133%
Trans Fat
1g
Cholesterol
233.9mg
78%
Sodium
632.5mg
26%
Total Carbohydrate
2.7g
1%
Dietary Fiber
0.2g
1%
Sugars
2.0g
Protein
44.5g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
9.50%
10%
Calcium
7%
7%
Iron
4.50%
4%
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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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