Cook Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:4Yield:4 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupfinely chopped pickled jalapeños¼cupMonterey Jack cheese2tablespoonsreduced-fat cream cheese, softened1large egg¼cupcornmeal2(8 ounce)boneless skinless chicken breasts, trimmed¼teaspoonsalt¼teaspoonground pepper1tablespoonextra-virgin olive oil
Cook Mode(Keep screen awake)
Ingredients
¼cupfinely chopped pickled jalapeños
¼cupMonterey Jack cheese
2tablespoonsreduced-fat cream cheese, softened
1large egg
¼cupcornmeal
2(8 ounce)boneless skinless chicken breasts, trimmed
¼teaspoonsalt
¼teaspoonground pepper
1tablespoonextra-virgin olive oil
DirectionsPreheat oven to 425 degrees F.Combine jalapeños, cheese and cream cheese in a small bowl.Lightly beat egg in a shallow dish. Place cornmeal in a separate shallow dish.Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side. Place half the filling in the center and press the edges firmly together. Sprinkle both sides with salt and pepper. Coat the chicken in the egg, then dredge in the cornmeal.Heat oil in a large ovenproof skillet over medium-high heat; add the chicken and cook until lightly browned on one side, about 3 minutes. Turn the chicken over and place the skillet in the oven. Roast until an instant-read thermometer registers 165 degrees F, 10 to 15 minutes.Originally appeared: EatingWell.com, May 2016
Directions
Preheat oven to 425 degrees F.Combine jalapeños, cheese and cream cheese in a small bowl.Lightly beat egg in a shallow dish. Place cornmeal in a separate shallow dish.Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side. Place half the filling in the center and press the edges firmly together. Sprinkle both sides with salt and pepper. Coat the chicken in the egg, then dredge in the cornmeal.Heat oil in a large ovenproof skillet over medium-high heat; add the chicken and cook until lightly browned on one side, about 3 minutes. Turn the chicken over and place the skillet in the oven. Roast until an instant-read thermometer registers 165 degrees F, 10 to 15 minutes.
Preheat oven to 425 degrees F.
Combine jalapeños, cheese and cream cheese in a small bowl.
Lightly beat egg in a shallow dish. Place cornmeal in a separate shallow dish.
Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side. Place half the filling in the center and press the edges firmly together. Sprinkle both sides with salt and pepper. Coat the chicken in the egg, then dredge in the cornmeal.
Heat oil in a large ovenproof skillet over medium-high heat; add the chicken and cook until lightly browned on one side, about 3 minutes. Turn the chicken over and place the skillet in the oven. Roast until an instant-read thermometer registers 165 degrees F, 10 to 15 minutes.
Originally appeared: EatingWell.com, May 2016
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Nutrition Facts(per serving)259Calories12gFat7gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
