Jalapeño-Popper Stuffed Chicken
Stuff all the flavors of fried jalapeño poppers into a creamy filling for stuffed chicken breasts. This healthy baked chicken recipe is great with a side of green beans for an easy dinner.
4 servings | Active Time: 20 minutes | Total Time: 35 minutes
1/4 cup finely chopped pickled jalapeños
1/4 cup Monterey Jack cheese
2 tablespoons reduced-fat cream cheese, softened
1 large egg
1/4 cup cornmeal
2 8-ounce boneless, skinless chicken breasts, trimmed
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon extra-virgin olive oil
Preheat oven to 425°F.
Combine jalapeños, cheese and cream cheese in a small bowl.
Lightly beat egg in a shallow dish. Place the cornmeal in a separate shallow dish.
Cut a horizontal slit along the thin, long edge of the chicken breasts, nearly through to the opposite side. Place half the filling in the center and press the edges firmly together. Sprinkle both sides with salt and pepper. Coat the chicken in the egg, then dredge in the cornmeal.
Heat oil in a large ovenproof skillet over medium-high heat; add the chicken and cook until lightly browned on one side, about 3 minutes. Turn the chicken over and place the skillet in the oven. Roast until an instant-read thermometer registers 165°F, 10 to 15 minutes.
Per Serving : 259 Calories; 12 g Fat; 4 g Sat; 5 g Mono; 141 mg Cholesterol; 7 g Carbohydrates; 30 g Protein; 1 g Fiber; 349 mg Sodium; 436 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 fat, 1/2 high-fat protein, 3 1/2 lean protein, 1/2 starch