Cheesy Jalapeño Popper Baked Stuffed Chicken

Recipe: Cheesy Jalapeño Popper Baked Stuffed Chicken


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


  1. 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 pound thin if needed.
  4. 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.
  5. Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
  6. 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.
  7. Bake 22-25 minutes, serve immediately.

Quick Notes

These can be prepared the night before, up to the point of cooking. Store in the refrigerator for a quick dinner the next night

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Cheesy Jalapeño Popper Baked Stuffed Chicken

Nutritional Information

Amount per Serving
Calories 340
Calories from Fat 92.3
Total Fat 10.25g
Saturated Fat 2.5g
Cholesterol 115mg
Sodium 525.14mg
Total Carbohydrate 12.17g
Dietary Fiber 0.76g
Sugars 2.16g
Protein 48.48g