There are endless possibilities when it comes to stuffing chicken breasts; Meats, cheeses, herbs and spices, there are so many things you can do to spruce up this white meat. This recipe came about simply because this is what I had left in my fridge and I was in the mood for something spicy! I opted out of using cream cheese like you find in some jalapeno poppers to cut down on the fat. If you aren't a pork eater you can substitute in turkey bacon. The rolls are rather large so I only ate half a roll with a side salad. But at only 240 calories per serving, you can indulge in a whole breast and stay under 500 calories!
Ingredients
2-10oz chicken breasts
1 cup low fat shredded cheddar cheese - divided
4 tbsp diced jalapenos - divided
6 slices of baconKosher salt
Fresh ground black pepper
Servings: 4 • Size: 1/2 roll • Calories: 240 • Fat: 9.4 g • Carbs: 0 g • Fiber: 0 g • Protein 40 g • Sugar: 0 g
Directions
Preheat your oven to 400 degrees. Butterfly your chicken breasts and if needed, pound until about an inch thin. Sprinkle both sides of the breasts generously with kosher salt and fresh ground black pepper.
Spread 2 tbsp of jalapenos on the inside of each breast. Next, top each breast with 1/2 cup cheddar cheese.
Roll the chicken breasts up tightly and wrap each breast using the bacon strips, being sure to cover the breast completely. (You may have to secure the bacon to the breast using toothpicks; check frequently while cooking) Place them in a baking dish.
Bake in the oven for 40-50 minutes or until cooked chicken is cooked through and bacon is crisp.
No comments:
Post a Comment