Jalapeno Popper Stuffed Chicken Breasts

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Jalapeno Popper Stuffed Chicken Breasts

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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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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
    15 of 15 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!
    9 of 9 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
    5 of 5 people found this review helpful
    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 Good
    5 of 5 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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