The crunchy coating and creamy jalapeño filling in these chicken breasts is sure to be a hit!
Jalapeño Popper-Stuffed Chicken Breasts
- Prep Time 25 min
- Total 1 hr 10 min
- Ingredients 6
- Servings 4
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
Instructions
-
Step1Heat oven to 350°F. In medium bowl, stir cream cheese spread, pepper Jack cheese and jalapeño peppers until well blended; set aside.
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Step2Between 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.
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Step3Place 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.
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Step4Bake 40 to 45 minutes or until chicken is no longer pink in center.
Nutrition
740
Calories
48g
Total Fat
54g
Protein
24g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 740
- Calories from Fat
- 430
- 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;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
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