Jalapeno Stuffed Chicken Breasts With Cream Cheese Recipes

Steps:

• pre-heat oven to 350 degrees.
• grease baking dish.
• cut a pouch in each chicken breast fillet, careful not to poke through
• spread 1 Tbsp cream cheese in each pouch.
• add 1/4 shredded cheese in each pouch.
• add diced jalapeños to each pouch (more or less than 1/2 a jalapeño per chicken breast depending on your spice level preference)
• sprinkle garlic salt, chili powder and pepper on top of fillets to taste.
• wrap 2 pieces of bacon around each fillet
• secure each bacon piece with 1 toothpick near the opening of the pouch to keep fillet together.
• place in oven
• bake for 30 minutes.

Steps:

• Place chicken on work surface. Mix cream cheese, 1-1/2 cups shredded cheese and peppers until blended; spread onto chicken. Roll up tightly, starting at one short end of each breast. Refrigerate up to 8 hours.
• Heat oven to 375ºF. Beat egg in shallow dish. Place crushed chips in separate shallow dish. Dip chicken in egg, then roll in crushed chips. Place, seam sides down, in single layer in shallow pan sprayed with cooking spray.
• Bake 35 min. or until chicken is done (165ºF). Meanwhile, warm salsa.
• Top chicken with remaining shredded cheese. Serve with salsa.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place jalapeno peppers on a microwave-safe plate. Microwave on high power until soft but still plump, 1 to 2 minutes. Remove and discard seeds. Dice peppers.
• Mix diced peppers, Monterey Jack cheese, onion, cream cheese, garlic, and cumin together in a bowl.
• Make a pocket in each chicken breast, being careful not to cut through the sides or bottom, as follows: Make a vertical slice in the top center of each breast, starting about 1/2 inch in from each edge. Starting inside the vertical slit, cut horizontally into the chicken breast in both directions; this should leave you with a nice pocket.
• Press 1/4 of the pepper-cheese mixture into each breast. Close and secure with toothpicks. Spray chicken breasts with cooking spray and season with salt.
• Place chicken on the preheated grill with toothpicks facing upwards. Grill for 12 minutes, then turn and cook until no longer pink in the center and the juices run clear, 3 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks before serving.

Steps:

• Combine the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl; mix well.
• Cut a pocket horizontally through the thickest side of each chicken breast; fill with 1/4 of the cheese mixture. Secure with toothpicks. Tip: If breasts are thick, before slitting, slightly poud the thickest part of the breast side. It, also, makes for a larger pocket. Don't pound too thin.
• Combine Panko bread crumbs, garlic powder, onion powder, pepper and Parmesan; place on a piece of waxed paper.
• Beat egg and water in a shallow bowl.
• Dip stuffed chicken breast in egg mixture, then into Panko mixture, coating well.
• Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides until golden; place on a foil lined shallow baking sheet.
• Bake at 350 degrees in a preheated oven for about 15 minutes or until chicken is cooked through and juices run clear.

Steps:

• Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
• Combine cream cheese, cheddar, green onions, jalapeno and bacon crumbles in a medium bowl.
• Lay chicken cutlets on a working surface and spread 2 tbsp of 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 olive oil, lime juice, salt and pepper.
• Dip chicken in lime-oil mixture, then in 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.
• Bake 22-25 minutes.