Okay friends, I’ve now made this recipe twice, each time with a little variation and it is amazing each time! Not only is it easy, but it adds a little kick on traditional chicken. If you’re like me, you could eat chicken every single day. If you’re like Dane, you can eat chicken once per week and big, thick steaks the other 6 days. Needless to say, he LOVES this dish.
You Will Need:
2 chicken breasts, butterflied
1/4 block non-fat cream cheese
1 chopped jalapeno pepper
1 clove crushed garlic
1/4 cup bread crumbs (I use Udi bread, processed in the blender)
Handful of Parmesan cheese
Salt, Pepper, Crushed Red Pepper
1. Begin by mixing the cream cheese and chopped jalapeno. You can also mix in other vegetables you might have. I’ve also used artichoke hearts, but I think sun-dried tomatoes and peppers would be good, too!
2. Spread mixture evenly between butterflied chicken breasts and fold back over.
3. Take garlic and spread on top of each breast. Sprinkle with salt, pepper, and crushed red pepper.
4. Bake at 350 degrees for 15 minutes, or until golden brown.
4a. Remove from oven and sprinkle bread crumbs and Parmesan cheese and put back into the over. Set your oven to broil for 5 minutes, or until completely browned.
Alternatively, you can baked chicken on a bed of spinach and peppers, creating an automatic side dish, and forgo the bread crumb topping. Drizzle with olive oil to allow vegetables to retain crisp, fresh taste.