Baked Jalapeño Popper Stuffed Chicken

Baked Jalapeño Popper Stuffed Chicken
(Recipe adapted from

Serves: 4
SmartPoints per serve: 6

cooking spray
100 grams center cut bacon
4 skinless chicken breast fillets
2 spring onions, finely sliced
3 jalapeños, chopped (remove seeds for milder)
85 grams reduced fat cream cheese, softened
110 grams reduced fat grated tasty cheese
1/2 cup Gluten Free rice crumbs
2 teaspoons dried mixed herbs
1 1/2 juicy limes, juiced
1 tablespoon olive oil
freshly ground pepper

Preheat oven to 220 degrees Celsius.

Lightly spray a baking dish with non-stick spray.

Place one chicken fillet between two pieces of grease proof paper and using a kitchen mallet or rolling bin flatten until each is of an even thickness.

Heat a large frying pan over medium high heat.  Spray with cooking spray and cook bacon until crisp.  Remove from pan to cool.

Finely slice spring onions.

Finely dice jalapenos, removing seeds and membranes if you prefer a milder heat.

Place cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.

Mix well to combine.

Lay chicken fillets on a working surface and evening spread the cream cheese mixture on each fillet.

Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.

Place breadcrumbs and herbs in a bowl.  Mix well.

In a second bowl combine olive oil, lime juice, salt and pepper.  Mix well.

Dip chicken in lime-oil mixture.

Then in breadcrumbs and place seam side down on a baking dish.

Repeat with the remaining chicken.
When finished, lightly spray the top of the chicken with oil spray.

Bake 22-25 minutes, serve immediately.

Serve with 0 SP salad, if desired.