Suburb Sunday: Cheesy Jalapeno Popper Baked Stuffed Chicken

Hey y'all!  After being in Mexico for a week and then back in NC for a week and then gone again for another week, DG and I were really looking forward to being back on a schedule.  I do a weekly meal plan at the beginning of each week so I'll know how to grocery shop.  Last Sunday when I sat down to make my grocery list, I was insanely bored with my options so I hit my favorite blogs and Pinterest pages for new recipe ideas.  I found this recipe over at Megan's blog for cheesy jalapeno popper baked stuffed chicken, and let me tell you... it did NOT disappoint.

Cheesy Jalapeno Popper Baked Stuffed Chicken

Recipe and Photo from Skinnytaste

2 pieces center cut bacon, cooked and crumbled (I used 4)
3 jalapenos, chopped (remove the seeds for milder)
3 oz. 1/3 less fat cream cheese, softened
4 oz reduced fat shredded cheddar jack cheese
2 tbsp chopped scallions
8 thin sliced skinless chicken breast cutlets, 3 oz. each
1/2 cup of Italian seasoned whole wheat breadcrumbs
1 1/2 juicy limes, juice of
1 tbsp olive oil
salt & pepper
olive oil non-stick spray

  1. Wash and dry chicken cutlets.  Season with salt and pepper.  Spray a baking dish with the non-stick spray.  Preheat oven to 450 degrees.
  2. Combine cream cheese, cheddar jack, scallions, and bacon crumbles in a bowl.
  3. Lay chicken cutlets on a working surface, and spread 2 tbsp cream cheese mixture on each cutlet.  Loosely roll each cutlet and secure ends with a toothpick to prevent the cheese from oozing out.
  4. Place breadcrumbs in a bowl.  In a second bowl, combine olive oil, lime juice, salt, and pepper.
  5. Dip chicken in the lime-oil mixture, then the breadcrumbs and place seam-side down in baking dish.  Repeat with remaining chicken.  When finished, lightly spray the top of the chicken with the olive oil spray.
  6. Bake 22-25 minutes.  Serve immediately.

Happy Sunday!

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