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60 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
cream cheese (regular)
pepperjack cheese
butter
gluten-free
(?)
Has gluten from:
bread crumb
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
cream cheese (regular)
pepperjack cheese
chicken breast
butter
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescatarian
paleo
(?)
Not paleo due to:
cream cheese (regular)
pepperjack cheese
bread crumb
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 75.8% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 38.3% of RDA
• Calories: 56.9% of RDA
• Carbs: 12.3% of RDA
• Fat (total lipid): 53.1% of RDA
• Fiber: 8.7% of RDA
• Fructose: 3.1% of RDA
• Protein: 57.4% of RDA
• Sodium: 75.8% of RDA
• Sugar: 8.9% of RDA
• Vitamin A (IU): 40.7% of RDA
• Vitamin B6: 73.9% of RDA
• Vitamin C: 6.9% of RDA
• Iron: 11.8% of RDA
• Magnesium: 20.2% of RDA
• Manganese: 9.6% of RDA
• Niacin: 129% of RDA
• Potassium: 20.2% of RDA
• Zinc: 12.9% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
33.9
g
Calories
1137
 
Fiber
2.44
g
Iron
2.22
mg
Protein
64.6
g
Sodium
1024
mg
Sugars
2.78
g
Fat (total lipid)
32.4
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1/3
cups
+
-
 
 
1
tbsp
+
-
 
finely minced.
 
1
tsp
+
-
 
 
1 1/2
cups
+
-
 
shredded.
 
2
tbsp
+
-
 
seeded and chopped.
 
4
whole
+
-
 
boneless, skinless.
 
1/4
cups
+
-
 
melted.
 
2
cups
+
-
 
 
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PREPARATION
1.
Heat oven to 350°F.
2.
In medium bowl, stir cream cheese, chives, onion powder, pepper jack cheese and jalapeño peppers until well blended; set aside.
3.
Between pieces of plastic wrap or waxed paper, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
4.
Place melted butter in shallow dish. Place breadcrumbs in separate shallow dish. Place about 1/3 cup cheese mixture on center of each chicken breast. Roll chicken over filling, tucking ends to enclose filling; secure with toothpick, if necessary.
5.
Dip filled chicken breasts into butter, then coat in breadcrumbs. Place in ungreased 8-inch square (2-quart) baking dish.
6.
Bake 40 to 45 minutes or until chicken is no longer pink in center.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free breadcrumb for bread crumb.
2.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free breadcrumb for bread crumb.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1137
Protein 64.6 g
Carbohydrates 33.9 g
Iron 2.22 mg
Fiber 2.44 g
Calcium 383 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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