Tuesday, August 20, 2013

Skinny Jalapeno Popper Chicken Recipe

This weekend was another good one. Joe and I watched some friends run the Madison Mini Marathon, went to a pool party and a county fair! Here are a few pictures...
Finish line party with Joe's friend who ran!

Pig competition. Weird.

This little guy scared the crap out of me!

Baby chicks.

So on Sunday we were both pretty tuckered out. We had to get our T25 double day in though, so we powered through it and rewarded ourselves with my awesome Jalapeno Popper Chicken. Last time I made it I used low-fat cream cheese, but this time I really didn't want to use any cream cheese. I've found that when you cook with Greek yogurt you really can't taste that much of a difference. So I ended up trying a Greek Yogurt/Cottage Cheese combination. This is DEFINITELY Joe approved, so go ahead and make it for anyone in your life!
Skinny Jalapeno Popper Chicken
(Makes 6 Servings)

Confession, I didn't take this picture :)
It was so tasty I forgot to snap one.
Photo Credit: Pinterest
  • 1/2 cup 0% Greek Yogurt
  • 1/2 cup Low-fat Cottage Cheese
  • 2 Fresh Jalapenos, cut and seeds removed
  • 3/4 cup Reduced-Fat Extra Sharp Cheddar Cheese, Shredded
  • 3 tsp. Mrs. Dash Southwest Chipotle Seasoning Blend
  • 6 Boneless, Skinless Chicken Breasts (either purchased as thin sliced, or make them thin sliced on your own)
  • 1 cup Panko Breadcrumbs
  • 1 TBSP Olive Oil 
  • Preheat oven to 400 degrees.
  • Combine Greek yogurt, cottage cheese and fresh jalapeno slices in a blender or food processor. Blend until well combined and a smooth consistency is achieved. Transfer to medium sized bowl. Add cheese and 2 tsp of Southwest Seasoning and stir. 
  • Add olive oil to sauté pan and heat over medium-high heat. Add breadcrumbs and remaining 1 tsp of southwest seasoning and toast breadcrumbs. Stir frequently so you don't burn the breadcrumb mix.
  • Rinse thin chicken breasts with cold water. Dip into toasted breadcrumbs on both sides. (It's okay if not a lot stick, you just want to get a little extra crunch!)
  • Next, spoon yogurt mixture onto the chicken breast, aim for a heaping spoonful. Roll thin chicken breast up with mixture in the middle and place on greased baking sheet. Repeat with each chicken breast.
  • Finally, pour any extra yogurt mixture onto the top of each chicken breast, top with any remaining breadcrumbs.
  • Bake on 400 degrees for 35-40 minutes. 


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