Stuffed Chicken Breasts with Spinach and Jalapenos recipe
All Recipes Meat and Poultry Recipes Pork
Ingredients
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½ cup shredded habanero-flavored Cheddar cheese, or to taste
⅓ cup mayonnaise, or as needed
⅓ cup sour cream, or as needed
¼ cup crumbled feta cheese
2 tablespoons canned diced jalapeno peppers
6 skinless, boneless chicken breast halves
1 (10 ounce) package frozen chopped spinach, cooked, well drained
toothpicks
8 slices jalapeno bacon
Nutrition Info
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391.8 calories
carbohydrate: 3.7 g
cholesterol: 109.4 mg
fat: 26.2 g
fiber: 1.4 g
protein: 34.6 g
saturatedFat: 9.5 g
servingSize: -
sodium: 684.2 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -
Directions Stuffed Chicken Breasts with Spinach and Jalapenos
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Combine habanero-flavored Cheddar cheese, mayonnaise, sour cream, feta cheese, and diced jalapenos in a bowl, set aside.
Spread out a layer of plastic wrap and place chicken breasts on top. Dribble a few drops of water on the chicken to ensure even pounding. Cover with another layer of plastic wrap and pound chicken breasts to about 1/4 to 1/2-inch thickness.
Spread cheese mixture onto each chicken breast, add a thin layer of spinach, roll up, and secure with toothpicks.
Microwave bacon for 1 minute, then wrap around stuffed breasts. Set in a baking dish.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
Broil chicken, turning often, until bacon is crisp, 3 to 5 minutes.