Preheat oven to 400 degrees. Lightly spray a 13x9-inch baking dish with nonstick spray; set aside.
Bring the heat to your game-day watch party with these Jalapeño Popper-Stuffed Chicken Breasts. Keep it simple by purchasing ready-to-go Bacon-Wrapped Jalapeño peppers at your local Hy-Vee meat department.
Servings and Ingredients
|4 Hy-Vee Cheddar cheese-stuffed jalapeño peppers|
|4 (7- to 8-oz.) Hy-Vee cilantro-lime marinated boneless, skinless chicken breasts|
|1 (4.5-oz.) Kraft Shake ‘n Bake original chicken seasoned coating mix|
|Lime wedges, for garnish|
|Fresh cilantro, for garnish|
Things To Grab
- Hy-Vee nonstick cooking spray
- 13x9-inch baking dish
- Large nonstick skillet
- Paper towels
- Plastic wrap
- Meat mallet
- Wooden toothpicks
- Shallow bowl
Unwrap bacon from jalapeño poppers; reserve bacon. Remove and discard stems from jalapeño poppers. Cook bacon in a large nonstick skillet over medium heat 8 to 10 minutes or until cooked but still chewy; turning often. Drain bacon on paper towels; cool slightly. Wrap cooked bacon around jalapeño poppers, beginning at stem ends and working toward tip ends; set aside.
Place chicken breasts on a cutting board. Cover with plastic wrap. Lightly pound to 1/2 inch thick using the flat side of a meat mallet. Remove plastic wrap. Place 1 jalapeño popper crosswise at a short end of each chicken breast. Roll chicken around popper to enclose. Secure with wooden toothpicks.
Place coating mix in a shallow bowl. Place water in another shallow bowl. Dip rolled chicken breasts, one at a time, into water; allow excess to drip off. Lightly coat with coating mix. Place, seam sides down, in prepared baking dish. Sprinkle with any remaining coating mix.
Bake 35 to 40 minutes or until chicken reaches 165 degrees. Let stand 5 minutes. Remove toothpicks before serving. Garnish with lime wedges and cilantro, if desired.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 180mg
- Sodium: 2460mg
- Total Carbohydrates: 40g
- Protein: 52g
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