Winner winner chicken dinner: Jalapeno Popper Chicken that will make your taste buds hit the jackpot with this crowd pleasing recipe! Bookmark this recipe because I guarantee your family will request this again and again. Jalapeno adds bright green color with heat that pops on the plate.
I use whipped cream cheese and sour cream combined for a light fluffy mixture. Regular cream cheese isn’t as easy to mix, but if you let it soften it can be used instead.
This recipe is pretty easy to make, I buy the whole chicken breast, butterfly it, and pound it out myself in thin cutlets, BUT you can purchase it already filleted at the grocery store. Pounding the meat out can nearly double it in size and gives you a thin cutlet to wrap around the filling and create snug ends that cover the stuffing. This would even work if you sliced the breasts in half and placed the filling in between the halves without any pounding required (my shortcut for chicken cordon bleu).
The stuffing is refreshing and colorful with LOTS of flavor so you don’t have to season the chicken. Consider the amount of sodium in the ingredients you are already adding to the dish so you don’t over salt! The bacon in the stuffing along with the onion, garlic, and jalapeno work to season the dish.
We can all save a little time in our busy days so I opted to buy premade mashed potatoes to serve this with. I also think the Simply Potatoes pre-diced potatoes and onions could work well. I served the Jalapeno Popper Chicken and mashed potatoes with pan-cooked asparagus, but I think steamed broccoli with a squeeze of lemon or a chopped salad would be even better! Go forth and cook!
Jalapeno Popper Chicken
Serves: 2 generous portions
2 chicken breasts, cut in half and pounded thin
1/3 cup whipped cream cheese
2 tablespoons low-fat sour cream
½ cup part-skim shredded cheddar cheese or Mexican blend divided
1 jalapeno, seeds removed, diced
2 tablespoons finely diced red onion
3 slices low-sodium bacon cooked and roughly chopped
1 garlic clove finely chopped
Freshly grated black pepper
½ seasoned or plain Panko Bread Crumbs
First, place three strips of bacon in a hot pan to cook. You want to do this first so you can get it out of the way. The order in which you cook ingredients is crucial to making the process easier! While the bacon is cooking, slice the chicken in half and pound out the cutlets thinly and evenly between wax paper. Set aside.
In a bowl combine the whipped cream cheese, low-fat sour cream, cheese, jalapeno, onion, bacon, and garlic (optional). Add freshly grated black pepper to taste.
Lay each chicken cutlet flat and place the mixture horizontally in the middle, tightly roll the chicken up and try to tuck the edges as best as you can. Top with remaining ¼ cup of the cheese and panko bread crumbs. Bake at 350 for 30 minutes. You might need to turn the boiler on for a few minutes to get the tops browned.