Another great grilling recipe. If you love cream cheese stuffed jalapenos, you need to make this recipe.
Oh yes – look at that cheesy center. Yum!
Recipe adapted from Skinny Taste (I accidentally deleted a picture of all the ingredients)
- 3 jalapeños, chopped (remove seeds and ribs)
- 3 oz. cream cheese, softened
- 4 oz. shredded cheddar cheese
- 2 tbsp. chopped scallions
- 4 chicken breasts – pounded to an even thickness
- 1/2 cup Italian seasoned whole wheat breadcrumbs
- 1 1/2 limes, juices
- 1 tbsp. olive oil
- salt and fresh pepper
Wash and dry chicken and season with salt and pepper. Preheat your grill
Combine cream cheese, cheddar, onions and jalapeno in a medium bowl.
Lay chicken breasts on a working surface and evenly spread cream cheese mixture on each chicken breast. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper. Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. Grill on medium (350) until done. Mine took about 20 minutes per side – your grill may differ. You could also bake these. Serve immediately after removing toothpicks.
I halved this recipe for 2 breasts and you can see these REALLY get stuffed!
The insides mostly stayed in the breasts, the toothpicks were key for keeping these together.
The original recipes also calls for cooked, crumbled bacon to go in the middle. That would be good, I just am not a fan of bacon and didn’t have 2 random slices available.
As always, my sidekick Winston was nearby waiting for anything to fall! I have already made these twice and really enjoy them. They reheat well for leftovers also. Enjoy!