I frequent a lot of diet blogs because I like the idea of getting a lot of food for few calories.
Of course, I don’t own canola oil or protein powder, I avoid artificial sweeteners, and almond milk just tastes vile.
So, if you keep healthy stuff in your home, check out Skinny Taste’s original recipe for Cheesy Jalapeno Popper Baked Stuffed Chicken.
If you’re like me, however, you may prefer the lazier version below.
Cheesy Jalapeno Stuffed Chicken
Prep Time: 30 minutes
Total Time: 55 minutes
2 slices bacon, cooked and crumbled
2 jalapeños, chopped (remove seeds for milder)*
3 ounces cream cheese, softened
4 ounces shredded cheddar jack
2 tablespoons chopped scallions (optional)
8 thin sliced skinless chicken breast cutlets, 3 ounces each
1/2 cup Italian breadcrumbs
1 1/2 juicy limes, juice of (approximately 3 tablespoons)
1 tablespoon olive oil
salt and pepper
Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450 F. Lightly spray a baking dish with non-stick spray.
Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
Lay chicken cutlets on a working surface and spread 2 tablespoons of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.
Bake 22 to 25 minutes.
* When I first made this, my family found the recipe a bit too spicy, so I’ve cut down the jalapenos a bit.