I shared a picture of my Jalapeno Popper Chicken on Facebook the other day and the consensus was that I needed to make a blog post about it…I LOVE THAT!! Since starting the 21 Day Fix, I have been more adventurous in my cooking. I have decided that food that is good for you, can taste good too!!
I had been given a box of wonderful goodness fresh from the garden! The tomatoes were still warm from the sunshine… AWESOMENESS!!
So I began searching for something new to do with the jalapenos. Finding new recipes is a favorite pass time of mine! I used to collect recipe books, but with the internet options we have now, I just don’t anymore. There are SO many to pick from on the “web” I get lost sometimes, but this time I was on a mission. I was searching for a healthy jalapeno popper recipe and a light bulb went off in my head…. shove those ingredients into a chicken breast “pocket” and bake till golden!
Jalapeno Popper Chicken was born! I started out by cutting in half and pounding out a chicken breast. so that both sides are about the same thickness.
To that, I added a couple of tablespoons of Aldis goat cheese that I had softened. Now I know that jalapenos were the star of the box of goodies but the goat cheese is the star of the recipe. I only use the goat cheese you can find at Aldis. I have tried some other brands (much to my disgust)… but the little log at Aldis comes in 3 flavors: Plain, which tastes a lot like cream cheese. Honey, which is slightly sweet and great with fruit. And a Garlic Herb blend, that I think needs a little salt to bring the flavors out in it. I use the plain for this usually.
Now is when I start layering on some flavor. I sprinkle a little sea salt on the goat cheese and then add sliced jalapenos and a tablespoon of your favorite cheddar cheese, or even a Monterey Jack.
Top with the other piece of chicken and then the other 2 tablespoons of cheddar cheese. On the 21 Day Fix our blue container is 1/3 cup of healthy fats. That breaks down to 5 tablespoons and that is why I measure this recipe in “tablespoons’ per 1 serving. I almost always make these in single serve portions but you could make as many as you wanted to and freeze them individually or serve them to your family!
I recently wanted to make it but I didn’t have any plain goat cheese, but I DID have some honey goat cheese and so I played that up. I added a little more honey to the red jalapeno layer I had that day and then just cooked it normally. I served it with a honey-chipotle sauce poured over the top of it. (3 parts honey to 1 part adobo sauce) It was awesome and had the real sweet heat flavor I was looking for! Almost too much heat but the goat cheese helped tame it down thank goodness. For those of you who don’t like heat, skip the jalapenos and just use green bell pepper.
JALAPENO POPPER CHICKEN for 1
1 thick chicken breast cut in half and pounded till an even thickness
To one piece of chicken add:
2 tablespoons Aldis plain goat cheese, softened
1 small jalapeno sliced thin
1 tablespoon grated cheddar cheese
Top with the other half of the chicken and 2 Tablespoons of grated cheese.
Line a baking dish with foil and spray with olive oil spray.
Bake at 350 degrees for about 20 min. Turn the broiler on and toast the top cheese till you are happy with the color and ENJOY!
Multiply by as many servings as you need.
CONTAINER COUNTS FOR 21 DAY FIX
1 or 2 Red, depending on the size of the chicken breast
1B for the cheeses
I hope to come up with some more cool jalapeno recipes. If you have any ideas, let me know!