Stuffed Chicken Breasts with Spinach and Jalapenos recipe

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Ingredients

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

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

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Combine habanero-flavored Cheddar cheese, mayonnaise, sour cream, feta cheese, and diced jalapenos in a bowl, set aside.

  3. 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.

  4. Spread cheese mixture onto each chicken breast, add a thin layer of spinach, roll up, and secure with toothpicks.

  5. Microwave bacon for 1 minute, then wrap around stuffed breasts. Set in a baking dish.

  6. 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).

  7. Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.

  8. Broil chicken, turning often, until bacon is crisp, 3 to 5 minutes.

Recipe Yield

6 stuffed chicken breasts

Recipe Note

Not your ordinary spinach-stuffed chicken breasts. I used some mayonnaise and some sour cream, and whatever I had on hand.

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