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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

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Save

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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

Pillsbury

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