Thursday, June 14, 2012

Cheesy Jalapeño Popper Baked Stuffed Chicken

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

1. Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
2. Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
3. 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.
4. Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
5. 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.
6. Bake 22-25 minutes, serve immediately.

Notes: I thought these were tasty. Our chicken was a bit thicker and doesn't look as cheesy as the original photos seen at the source link, but still tasted good. Source: We also tried their Fiesta Lime Rice.

Chicken with Lime Butter

4 boneless chicken breasts
1 tsp. salt
1 tsp. pepper
2 Tbsp. extra virgin olive oil
1/2 c. butter
2 Tbsp. fresh lime juice
1 tsp. dill weed
1 tsp. dried minced chives

Place oil in large skillet and place on medium heat. Sprinkle salt and pepper on both sides of the chicken. Cook chicken for 5-7 minutes on each side until fully cooked. Remove chicken from pan and keep warm by covering with foil. Add butter and lime juice to the skillet. Cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken. Serve with couscous.

Notes: New post! Yay. We had this in January, and I remember liking it. Source: Prairie 4th Ward 2nd Edition cook book.