This Skinny Jalapeño Popper Stuffed Chicken is a healthier version of jalapeño popper chicken because it uses low-fat cheese and is baked instead of fried. This is a fool-proof chicken recipe that’s so easy to make and SO delicious.
Skinny Jalapeño Popper Stuffed Chicken is quite possibly my new favorite chicken recipe. I even considered making it twice in one week after I single-handedly finished off the first batch for lunches and dinners three days in a row. If you’re a fan of jalapeño poppers, you’ll LOVE this chicken dish. It’s stuffed with cream cheese, Cheddar cheese, jalapeño and more, then baked until the outside is crispy and the chicken is deliciously juicy.
If you’re looking for a quick and easy recipe that even the pickiest eaters will love, you must try this Skinny Jalapeño Popper Stuffed Chicken recipe. It’s a lightened-up version of a classic appetizer that even makes decent leftovers!
Save RecipeIngredients
- 2 slices turkey bacon, cooked and crumbled
- 3 jalapenos, chopped fine
- 3 ounces reduced fat cream cheese, softened
- 4 ounces reduced fat Cheddar cheese
- 2 tablespoons chopped chives
- 4 chicken breasts
- 1/2 cup breadcrumbs (I used Panko)
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions
- Wash and dry chicken breasts. Using a sharp knife, make a horizontal slit in each chicken breast but don't slice all the way through. Season with salt and pepper.
- Preheat oven to 450 degrees F and spray a baking dish with non-stick spray.
- Mix bacon, jalapenos, cream cheese, cheese and chives in a medium bowl.
- Stuff each chicken breast with 1/4 of the cream cheese mixture and secure the ends with a toothpick.
- Place the breadcrumbs in a bowl. Brush each chicken breast with olive oil on both sides, dip into the breadcrumbs, and place in the baking dish. Repeat with remaining chicken. Lightly spray each chicken breast with oil on the top.
- Bake 30 - 35 minutes or until the chicken is cooked through and the top is brown. Serve immediately.
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