Sunday, February 3, 2013

Cheesy Jalapeno Popper Baked Stuffed Chicken

The first time I ever tasted a Jalapeno Popper was back when I was in college. We had just finished an orchestra performance and as per tradition, headed over to Applebee's for a late dinner/celebration. One of the performers worked at Applebee's and told us that they had this great appetizer that wasn't even on the menu. He talked the cook into making some for us to try, and I've been addicted ever since.

So, of course the idea of pairing Jalapeno Poppers with any main dish sounds awesome to me, but these little chicken rolls really were awesome. And I love that I can eat them and not feel guilty because they are relatively low fat and low calorie.

Servings: 4 Serving Size: 2 stuffed breasts Calories: 371

Fat: 17.5g Protein: 42.7g Carbs: 11g Fiber: 1.5g

Sugar: 0.6g Sodium: 355.8mg (without salt)

2 slices center cut bacon, cooked and crumbled
3 jalapenos, chopped (remove seeds for milder flavor)
3oz "1/3 less fat" cream cheese, softened
4oz reduced fat shredded cheedar jack cheese
2T chopped scallions
8 thin sliced chicken breast cutlets, 3oz each
1/2c Italian seasoned whole wheat breadcrumbs
1 1/2 juicy limes, juice of
1T olive oil
salt and pepper
olive oil non-stick cooking spray

Season chicken with salt and pepper. Preheat oven to 450'. Lightly spray a baking dish wiht non-stick spray.

Combine cream cheese, cheddar, scallions, jalapenos and bacon crumbles in a medium bowl.

Lay the chicken cutlets on a working surface and spread 2T of the 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 the olive oil, lime juice, salt and pepper.

Dip the chicken in the lime-oil mixture, then in the 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.