Jalapeno Cream Cheese Stuffed Chicken Breast
A spicy twist on an old favorite!
Yield
2 servingsPrep
30 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
jalapeño pepper
diced (1 4-oz can) |
|
| 8 | ounces |
cream cheese
|
|
| 1 | cup |
jasmine rice
|
* |
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
dill seed
|
* |
| 1 | dash |
thyme
|
*
|
| 1 | dash |
salt
|
*
|
| 2 | each |
chicken breasts
boneless, skinless |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
jalapeño pepper
diced (1 4-oz can) |
|
| 231.2 | ml/g |
cream cheese
|
|
| 237 | ml |
jasmine rice
|
* |
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
dill seed
|
* |
| 1 | dash |
thyme
|
*
|
| 1 | dash |
salt
|
*
|
| 2 | 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.
