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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 178.3
  • Total Fat: 2.7 g
  • Cholesterol: 49.5 mg
  • Sodium: 164.8 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 24.5 g

View full nutritional breakdown of Jalapeno Popper Stuffed Chicken Breasts calories by ingredient
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Jalapeno Popper Stuffed Chicken Breasts

Submitted by: CHEF_MEG
Jalapeno Popper Stuffed Chicken Breasts

Introduction

If you like jalapeno poppers, you'll love this recipe! The spicy pepper mellows out a bit as it cooks.
If you like jalapeno poppers, you'll love this recipe! The spicy pepper mellows out a bit as it cooks.

Number of Servings: 4

Ingredients

    1 1/2 teaspoons dark chili powder
    1/4 teaspoon red pepper flakes
    1 teaspoon ground cumin

    1/2 cup panko (Japanese bread crumbs)
    4 small jalapeno peppers, stems and seeds removed
    4 garlic cloves, sliced
    1/4 cup hummus or reduced-fat cream cheese
    16 ounces boneless skinless chicken breasts, (4 ounces each)

    Yogurt sauce
    1/4 cup fat-free plain Greek yogurt
    2 tablespoons chopped parsley
    2 tablespoons lime juice







Tips

To mellow the pepper's heat even more, steam the diced peppers in the microwave for two minutes with two tablespoons of water, then add to the recipe.
Like it spicy? Don't remove the ribs and seeds.


Directions

Preheat the oven to 375 degrees. Place an oven-safe wire rack on a baking sheet. Spritz the wire rack with cooking spray.

In a small bowl, combine the spices. Place a third of the spice blend in a zip-top plastic bag or shallow, flat dish with the breadcrumbs.

Dice the peppers and add to the bowl with half of the remaining spice blend, hummus or cream cheese, and garlic. Stir to combine.


Cut a slit into the side of each chicken breast to form a pocket.

Divide the jalapeno stuffing mixture among the four chicken breasts, then use toothpicks to close them.

Spritz the chicken with cooking spray, then roll in the breadcrumbs.

Place the chicken on the wire rack and spritz with cooking spray.

Bake for 20 minutes, turning the chicken after 10 minutes, until the chicken. Remove from oven.

While the chicken is cooking, prepare the yogurt sauce.
In a small bowl, mix together the yogurt, parsley, lime juice, and the remaining spice blend.

Serving Size: Makes 4 servings; 3 ounces cooked chicken per serving with a heaping tablespoon of sauce






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Member Ratings For This Recipe


  • Very Good
    10 of 10 people found this review helpful
    made w/ 3 wedges laughing cow garlic/herb & 1/4 jalapeno. Turned out AWESOME!!! - 5/14/13

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  • Incredible!
    8 of 8 people found this review helpful
    Very, very good! I used chicken thighs instead of breasts and had enough filling & breading for 5 thighs. Didn't make the yogurt sauce, but will have to get yogurt for next time. Hubby liked it pretty good, he says, and for him, that's saying a lot! - 4/29/13

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  • Very Good
    4 of 4 people found this review helpful
    Good recipe. The yogurt sauce helps cut the heat if you want. Had to cook it longer but maybe that's because I had big chicken breasts. - 5/12/13

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  • Very Good
    4 of 4 people found this review helpful
    I used the low-fat cream cheese and it was great. Thank You. - 5/12/13

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  • Incredible!
    3 of 4 people found this review helpful
    I used reduced fat cream cheese - not a big fan of hummus added some fresh chives to the mixture. - 5/28/13

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  • Incredible!
    2 of 2 people found this review helpful
    Oh goodness, this was so good! We had it 2 days ago and will cook it again for company tonight! 5 Stars for sure! - 5/28/13

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  • Very Good
    2 of 2 people found this review helpful
    A little too hot for me but my family loved it. It was really good, I would just need to cool down the jalapeno in my own the next time. - 5/13/13

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  • 2 of 17 people found this review helpful
    Nope. Thought it was gross. But I am not a fan of cumin.
    Nothing close to a jalapeno popper. - 5/12/13

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  • Very Good
    1 of 1 people found this review helpful
    We will definitely be eating this again! - 5/28/13

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  • Bad
    1 of 17 people found this review helpful
    Way too hot and spicy... I'll stuff mine with broccoli and cheese. - 5/12/13

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  • Incredible!
    1 of 4 people found this review helpful
    Thanks for sharing! - 5/6/13

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  • This was delicious. I left the jalapeno seeds in and added a dash of cayenne...we love spicy! It did take 40 minutes to bake. I used fat free cheddar cheese. - 3/20/14

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  • Not my favorite nor my families. - 2/10/14

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  • Not a big fan. It tasted pretty bland to me. - 1/13/14

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  • Made this at a friend's place. Her husband loved it. My stuffing after cooking ended up just being diced jalapeno's. Not sure what happened - used cream cheese as a I do not like hummus. - 12/30/13

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  • Made recipe exactly. Easy. Needed salt in the filling. Jalapenos were still a little crunchy. Overall, a nice change; pretty good. - 8/25/13

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  • Yummy!! - 8/8/13

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  • USE CAUTION when handling jalapenos. Wear gloves & DO NOT touch your face. I didn't wear gloves and my hands are burning. :(
    Otherwise, this recipe ROCKS. I went the not-so-spicy route and sub'd paprika for a portion of the chili powder. Also it took my oven an extra 10 min to cook. - 8/4/13

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  • Made this the other night. My husband and I both loved it. I used chicken cutlets pounded to 1/4". Spread the cream cheese
    mixture on one side and rolled the chicken before breading. The next time I will try it with hummus and use more peppers. We like it hot. - 7/28/13

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  • very flavorful! even husband enjoyed it! - 7/17/13

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  • Can't wait to try this one. - 7/12/13

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  • instead of bread crumbs: 1/4 c. crush almonds with 4 tsp. olive oil and 1 garlic clove in a blender - 7/6/13

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  • This is a huge hit at my house! I "saute" the jalaeno, garlic and some onion before stuffing the chicken - this gives the jalapeno a smoother, less raw taste. - 7/6/13

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  • Delicious! Great way to placate my boyfriend's desire for junk food taste while staying on my diet!
    - 7/3/13

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  • this sounds like a great dinner. thanks for sharing - 6/28/13

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