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Monday, February 4, 2013

Jalapeno Popper Stuffed Chicken

Andy and my second anniversary of dating was on Tuesday, September 4, 2012.  Our first date was actually in May of 2010, but it wasn't until September that we were officially dating, so that's when we celebrate.  Every year, Fort Worth hosts KRLD's Restaurant Week for two weeks in August.  About 20 restaurants (and over 125 total restaurants in the greater DFW area) offer a three-course meal at $35 per plate.  In Fort Worth, with each plate purchased, the restaurants donate $7 to the Lena Pope Home to benefit families in need.  So basically patrons get to dine on incredibly amazing food at a discounted price.

Cheers-ing with a bottle of wine from our Valentine's trip in 2011 to Fredericksburg, TX

Last year, Andy and I got caught up in Restaurant Week and ended up with two different reservations at two very different restaurants: Ellerbe and Bailey's Prime Plus.  Ellerbe was very light and reminded me of New Orleans (which was obviously intentional because the owner is from New Orleans).  I absolutely detest fried okra, but Ellerbe made me a believer in it.  Bailey's was a much heavier meal, and I had an amazing chocolate peanut butter pie for dessert.  Reader's note: Bailey's has since closed it's doors.  Jon Bonnell's new seafood restaurant, Waters: Bonnell's Coastal Cuisine, will be taking its place.

This year, Andy and I decided that we should make our restaurant week dinner into our anniversary celebration, and we chose to go to Tim Love's Lonesome Dove Western Bistro.  Lonesome Dove was where we spent our first Valentine's Day, so it was sentimental to the two of us.  We strayed a bit from the restaurant week menu, by coercion of our waiter, and we loved every bite.  I can't even sum up what we had because that wouldn't do it justice, so here's the list: Blue Corn Lobster "Hushpuppies" with Watercress Butter; Kangaroo Carpaccio “Nachos,” with Avocado Salsa and Habeñero-Fig Demi-Glace; Seared Diver Scallops with Carrot-Ginger Puree & Cilantro; Grilled Corn, Cucumber, Red and Yellow Tomato Salad with Red Wine Vinaigrette; Roasted Garlic Stuffed Beef Tenderloin with Western Plaid Hash and a Syrah Demi-Glace, and White Truffle Mac & Cheese.  Not to mention the Ancho Chocolate Cake that won Tim Love the championship on Top Chef.  Needless to say, we didn't leave much room for seconds. 

Cheesy Jalapeno Popper Baked Stuffed Chicken with Grilled Corn with Paprika-Lime Butter

Since we indulged so much at Lonesome Dove, we decided to eat at home for our actual anniversary.  I was working on the 4th, so we had our at-home dinner on September 5th instead.  I had leftover jalapenos and cream cheese from making Jalapeno Popper Rolls the previous weekend, so I looked up a recipe in which to include them so they wouldn't go to waste.  I found Cheesy Jalapeno Popper Baked Stuffed Chicken, and it sounded almost too good to be true.  As much as we love Grilled Stuffed Jalapeno Peppers and Jalapeno Popper Rolls, the idea of turning them from snacks to meals was perfect for us.  I made this chicken and Grilled Corn with Paprika Lime Butter for a side, and we toasted to two years down and many more to go!

Cheesy Jalapeno Popper Baked Stuffed Chicken
Servings: 4; Weight Watchers PointsPlus Value: 9
Cheesy Jalapeno Popper Baked Stuffed Chicken

  • 2 slices center cut bacon, cooked and crumbled
  • 3 jalapenos, chopped, seeds removed
  • 3 oz fat-free cream cheese
  • 4 oz fat-free shredded cheddar cheese
  • 2 tbsp chopped scallions
  • 4 thin, flattened chicken breasts
  • 1/2 c Italian seasoned breadcrumbs
  • 2 tbsp lime juice
  • nonstick cooking spray
  • salt & pepper to taste
  1. Wash & dry chicken breasts
  2. Season with salt and pepper
  3. Preheat oven to 405
  4. Lightly spray a baking dish with nonstick spray
  5. Combine cream cheese, cheddar cheese, scallions, jalapeno, and bacon crumbles in a medium bowl
  6. Lay chicken flat and spread cheese mixture evenly between four breasts
  7. Roll each breast, securing the end with toothpicks
  8. Place breadcrumbs in a bowl
  9. In a second bowl, combine lime juice, salt, and pepper to taste
  10. Spray chicken with nonstick spray
  11. Dip chicken in lime mixture, then in breadcrumbs and place seam side down on a baking dish
  12. When all four breasts are coated and in baking dish, lightly spray with nonstick spray
  13. Bake 25 mins
Keep on cookin'!


  1. Oh, that looks so yummy! I love all the ingredients.

  2. That's totally brilliant. Tons of good protein and heat from the jalapeños. I have some left-over chicken I'm definitely doing this with!