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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (264g) Recipe makes 4 servings |
||
| Calories 541 | ||
| Calories from Fat 310 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 34.5g | 53% | |
| Saturated Fat 16.5g | 82% | |
| Monounsaturated Fat 11.3g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.2g | ||
| Cholesterol 155mg | 51% | |
| Sodium 1075mg | 44% | |
| Potassium 547mg | 15% | |
| Total Carbohydrate 19.6g | 6% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 4.2g | ||
| Protein 37.4g | 74% | |
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Jalapeños Cream Cheese Chicken
By: Bert's Kitchen Witch
Jan 10, 2007
This is something that I improvised one day out of what I had on hand. My DH liked it enough that it is something he now asks for regularly. NOTE* This is an edit to add that the breadcrumbs in this recipe can be replaced with the canned "French-fried" onions,and it is excellent that way!!
SERVES 4 -6
Ingredients
- 4 large boneless chicken breasts
- 8 ounces soft cream cheese
- 6 large fresh jalapenos
- 1 (1 1/4 ounce) package Lipton Onion Soup Mix
- 1 small onion
- 1/2 cup dry breadcrumbs (*see note)
- garlic powder (to taste)
- cooking spray
Directions
1
Preheat oven to 350°F.2
Butterfly chicken breasts to as even a thickness as possible.3
Sprinkle both sides of chicken with garlic powder to your taste.4
Cut jalapeños in half and remove seeds and membranes, then dice.5
Dice onion.6
Combine cream cheese, diced onion, jalapeños and soup-mix together well.7
Spray baking pan with cooking spray.8
Place each chicken breast out flat on pan.9
Spread cream cheese mixture equally on each chicken breast.10
Top each breast equally with bread crumbs. *(I use unseasoned crumbs because the soup-mix is a bit salty).11
Place in oven for 40-45 minutes. Check halfway through cooking time and cover with foil if needed (ovens can vary, so you may or may not need to do so).
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- Course > Main Dish
- Main Ingredient > Meat > Poultry
- Cuisine > North American
- Preparation > Time to Make > < 4 hours
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef GreanEyes
On Feb 20, 2008
What a quick and delicious dish!! Thought it to be a lil salty, but yet that didn't stop us from eating all of it!!
From: Juenessa
On Mar 26, 2007
We thought this was very good. I was afraid that the 6 peppers would've been too hot, so I used 4 pretty large peppers instead. I guess once you remove the seeds and membranes, the heat is gone and you are left with very flavorful peppers, so I shouldn't have been afraid! The cream cheese mixture was very flavorful and the chicken itself was moist and tender. I just felt that the breadcrumbs, all by themselves on top of the cream cheese mixture, made the dish a little too dry. I was worried about this and put about 1/4 cup of butter on top of the breadcrumbs and I think it helped. Thanks for posting this recipe. I'm glad I tried it and would definitely make this again!
From: Redsie
On Feb 4, 2007
This is an outstanding chicken recipe!! Very very tasty!! My bf loved it so much he asked me to keep this recipe close to make it again soon!!! I made the recipe as is but I added some red bell peppers that I had to use up, used light cream cheese and Panko (japanese dry breadcrumbs). Thank you thank you thank you!!!!
From: Chef PotPie
On Jan 31, 2007
The family just went nuts over this. I doubled the sauce, using 8 oz. fat free and 8 oz. lite soft cream cheeses, added 1/4 cup chardonnay and 1/4 cup water to the cream cheese mixture to thin it out a bit as I served it with linguine. Because of the pasta factor, I only topped it with about 1/4 cup bread crumbs. Next time I might add some chopped tomatoes and serve it with pasta again. I'm giving this 5 stars for the way I fixed it, and 5 stars for it just as written. This a keeper recipe, keep improvising, B'sKWitch! Fabulous!
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