Remember the bacon wrapped jalapeño appetizers we made for the Super Bowl? Well that mixture is going inside of a chicken breast for dinner!
AIMEE'S JALAPEÑO & SPICY CREAM CHEESE STUFFED CHICKEN BREASTS
When you slice the chicken after it bakes, it looks like pinwheels. Easy to do, yet elegant looking!
- 3 boneless, skinless chicken breasts
- 8 ounces low fat cream cheese, softened
- 1 block of Publix Monterey Jack cheese, cut into strips
- 1 Tablespoon of cayenne pepper
- 1 Tablespoon of ground cumin
- 2 jalapeño peppers, diced
Preheat oven to 375. Place one chicken breast between a large piece of parchment paper (fold parchment paper over top of chicken) and pound chicken with a rolling pin until it is about 1/2 inch thick. Season both sides with salt and pepper and repeat with other two pieces of chicken. Stir cream cheese, cayenne and cumin together. Spread a layer of cream cheese onto the pounded chicken. Sprinkle jalapeño over cream cheese, then place cheese on top of that. Starting at one end, roll the chicken breast and secure with toothpicks. Repeat with other chicken breasts. Place chicken in a greased casserole dish and lightly drizzle the top of the chicken with olive oil and add more salt and pepper (and cayenne, if desired). Bake for 45 minutes to an hour. (Optional - wrap each breast with a piece of bacon, if desired). When you slice the chicken, it looks like pinwheels. Easy to do, yet elegant looking!