5 Reviews of Jalapeños Cream Cheese Chicken

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!

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: Charlotte J

On Mar 13, 2007

We enjoyed this tonight and it was easy to make. It was not hot at all from the jalapeños. But not knowing that at first I left them out until after I spread my DH piece with the mixture. Bert's Kitchen Witch thank you for posting this recipe. Made for 1-2-3 Hit Wonders 2007

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!