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Make-Ahead Creamy Jalapeño-Stuffed Chicken

Prep Time
25
min.
Total Time
1
hr.
Servings

8 servings

These cream cheese and jalapeño-stuffed chicken breasts are simple enough to make on the spot—but you can easily prepare them as part of a meal.

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What You Need

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Make It

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  • Place chicken on work surface. Mix cream cheese, 1-1/2 cups shredded cheese and peppers until blended; spread onto chicken. Roll up tightly, starting at one short end of each breast. Refrigerate up to 8 hours.
  • Heat oven to 375ºF. Beat egg in shallow dish. Place crushed chips in separate shallow dish. Dip chicken in egg, then roll in crushed chips. Place, seam sides down, in single layer in shallow pan sprayed with cooking spray.
  • Bake 35 min. or until chicken is done (165ºF). Meanwhile, warm salsa.
  • Top chicken with remaining shredded cheese. Serve with salsa.

Special Equipment Needed

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and your favorite KRAFT Mexican Style 2% Milk Finely Shredded Cheese.

Serving Suggestion

Serve with hot steamed broccoli.

Special Extra

For more heat, do not remove the seeds from the jalapeño peppers before chopping them.

Note

Chicken roll-ups can be secured with wooden toothpicks before baking if desired. Discard toothpicks before serving chicken.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 380
Total fat 23g
Saturated fat 12g
Cholesterol 135mg
Sodium 580mg
Carbohydrate 14g
Dietary fiber 3g
Sugars 2g
Protein 27g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from this recipe was so easy to make and sooo tasty! this recipe was so easy to make and sooo tasty! i used neufchatel cheese instead of regular, and panko bread crumbs with a few crushed up tostido chips... i served it with mexican style rice. there was nothing left!
Date published: 2011-11-17
Rated 5 out of 5 by from Excellent - while mine didn't look as pretty as the picture, it was very tasty. Excellent - while mine didn't look as pretty as the picture, it was very tasty. It wasn't very spicy, so next time I'm going to add some jalapeno seeds to it.
Date published: 2011-11-09
Rated 4 out of 5 by from This is a keeper. This is a keeper. No one at the table spoke until the meal was over. I do like spicier food so I added some hot sauce and Mexican spices.
Date published: 2011-11-06
Rated 5 out of 5 by from It was love at first sight, the hubby loved this. It was love at first sight, the hubby loved this. Excellent meal I can take to the field during planting and harvest on the farm.
Date published: 2011-11-09
Rated 5 out of 5 by from I've been making this for over two years now and it's still my husband favorite recipe. I've been making this for over two years now and it's still my husband favorite recipe.
Date published: 2011-11-09
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