Search
by Ingredient

Jalapeno Cream Cheese Stuffed Chicken Breast

StarStarStarStarEmpty star

Submitted by mrickman

A spicy twist on an old favorite!

YIELD

2 servings

PREP

30 min

COOK

45 min

READY

90 min

Ingredients

4 115.6
OUNCES ML/G JALAPEÑO PEPPER
diced (1 4-oz can)
8 231.2
OUNCES ML/G CREAM CHEESE
1 237
CUP ML JASMINE RICE *
1 1
DASH DASH BLACK PEPPER *
1 1
DASH DASH DILL SEED *
1 1
DASH DASH THYME *
1 1
DASH DASH SALT *
2 2
EACH EACH CHICKEN BREASTS
boneless, skinless

Directions

Preheat oven to 350℉ (180℃).

If you have a food processor, purée the whole can of jalapenos with the juices. Process jalapenos until all the large chunks are almost gone.

Add the cream cheese by slicing the bar down the middle lengthwise and then again widthwise so that you can have cubes. Add in pepper, dill, thyme and salt to taste. Process until everything is mixed together.

Mix until smooth and creamy, and there are no lumps of cream cheese.

Put cream cheese mixture into refrigerator while you prepare the chicken. Cut all excess fat from chicken. Using a meat tenderizer beat the chicken until flattened and a little pulpy.

Place the chicken in a casserole dish smooth side down. Remove cream cheese mixture from refrigerator and smooth a little onto each chicken breast, just covering it.

Now roll chicken up and spoon the rest of the cream cheese mixture over the chicken breasts making sure to cover them compeltely with the mixture. Loosely tent some foil over the casserole dish and place in the oven and baje for 45 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 552 71% from fat
 % Daily Value *
Total Fat 44g 67%
Saturated Fat 26g 132%
Trans Fat 0g
Cholesterol 201mg 67%
Sodium 407mg 17%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 71g
Vitamin A 35% Vitamin C 16%
Calcium 11% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

Email this recipe