Freezer Meals for Matt :Jalapeno Popper Stuffed Chicken

Matt’s working again!!!!  On the down side, he’s working in WI during the week and then comes to Rochester for the weekend 😦

There’s nothing worse than living out of a suitcase and eating fast food for most of your meals, which is why I figured if he can’t be home he might as well have some home cooked meals!!

Over the Thanksgiving weekend I made him quite a few freezer meals.  Up first…

Jalapeno Popper Stuffed Chicken:

originally from: http://www.skinnytaste.com/2012/04/cheesy-jalapeno-popper-baked-stuffed.html

Skinny Taste has some really great recipes!!!!  She does a really good job showing people that you can eat a lot of different meals that are healthy without sacrificing flavor!  I think people forget that’s possible 🙂

For the most part I used the same recipe/ingredients, just changing a few things here and there.

IMG_2603ml

1/4 c. Real Bacon Bits

1/4 c. Jalapeno (chopped)

**Matt said it was a little too Jalapeno-y, so if you don’t like a lot of Jalapeno flavor I would maybe only use 1-2 T

8 oz. 1/3 less fat Cream Cheese

1 c. Shredded Cheddar Cheese

8 Chicken Breasts (I would definitely use Chicken cutlets to save time, I couldn’t find them at Target so I used chicken breast then used the tenderizer. If doing the cutlets I would either half this recipe using 8 cutlets or increase the amount of cutlets.)

1/2-1 c. Italian Seasoned Bread Crumbs

1/4 c. Lime Juice

2 T. Olive Oil

Salt & Pepper to taste

1.  Lightly spray a 9 x 13″ baking dish & preheat oven to 450*.

2.  Using a meat tenderizer, flatten chicken to 1/4″ (I usually put a plastic bag over the chicken so raw meat chunks aren’t flying everywhere while I’m pounding out the chicken 🙂 ), then set aside.

3. Mix together cream cheese, shredded cheese, bacon bits, & chopped Jalapenos.

4. In shallow bowl, combine oil, lime juice & salt/pepper to taste; place bread crumbs in another shallow dish or plate.  Dip chicken in lime/oil mixture, then in bread crumbs coating both sides.

5. Lay chicken on working surface, spread aprpox. 1/4 c. cream cheese mixture on chicken (leaving about 1/4″ open on the sides), roll up chicken and place seam side down in prepared baking dish.  Continue with remaining chicken.

6. Bake for 22-25 min. or until chicken is cooked through.  Serve immediately, or if freezing: cool completely, then place in freezer containers and freeze!

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