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Spice up — literally — boring chicken breasts with Audrey Johns’ healthy Jalapeño Popper Chicken recipe from Lose Weight By Eating: Easy Dinners.
“Everything in this book is easy to make and under 500 calories,” Audrey says. “I like this chicken with a crisp salad.”
Audrey says this dish can be made mild, medium or hot, depending on how you cut your peppers:
MILD: Remove all the ribs and seeds from the jalapeño.
MEDIUM: Remove all the seeds and leave the ribs.
HOT: Leave it as is … or add more jalapeño slices to make it really hot.
Adapted from Lose Weight by Eating: Easy Dinners by Audrey Johns. Copyright © 2020 by Audrey Johns. Used with permission by William Morrow Cookbooks. All rights reserved.
Ingredients
- Olive oil sprayFour 4-ounce boneless, skinless chicken breastsKosher salt and freshly ground black pepper4 teaspoons light cream cheese1 jalapeño, sliced⅓ cup shredded cheddar cheese
Yield Preparation
Preheat the oven to 450°F. Lightly spray a sheet pan with olive oil.
Lay the chicken on the sheet pan and lightly sprinkle it with salt and pepper. Top each breast with 1 teaspoon of the cream cheese, some jalapeño, and a sprinkling of the cheddar.
Bake for 20 to 25 minutes, until the chicken is cooked through. Serve hot.