Best Make Ahead Jalapeño Stuffed Chicken Recipes

MAKE-AHEAD JALAPEñO-STUFFED CHICKEN

Make-Ahead Jalapeño-Stuffed Chicken image

These cream cheese and jalapeño-stuffed chicken breasts are simple enough to make on the spot, but you can easily prepare them ahead of time, too. Make the most of your time with our spicy, cheesy Make-Ahead Jalapeño-Stuffed Chicken.

Provided by My Food and Family

Categories Chicken

Time 1h

Yield 8 servings

Number Of Ingredients 7

Ingredients

8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 fresh jalapeño peppers, seeded, finely chopped
1 egg
3 cups tortilla chips, finely crushed (about 1 cup)
1 cup green salsa

Steps:

Place chicken on work surface. Mix cream cheese, 1-1/2 cups shredded cheese and peppers until blended; spread onto chicken. Roll up tightly, starting at one short end of each breast. Refrigerate up to 8 hours.
Heat oven to 375ºF. Beat egg in shallow dish. Place crushed chips in separate shallow dish. Dip chicken in egg, then roll in crushed chips. Place, seam sides down, in single layer in shallow pan sprayed with cooking spray.
Bake 35 min. or until chicken is done (165ºF). Meanwhile, warm salsa.
Top chicken with remaining shredded cheese. Serve with salsa.

Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 135 mg, Sodium 580 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 2 g, Protein 27 g

MAKE-AHEAD CREAMY JALAPEñO-STUFFED CHICKEN

Make-Ahead Creamy Jalapeño-Stuffed Chicken image

These cream cheese and jalapeño-stuffed chicken breasts are simple enough to make on the spot-but you can easily prepare them as part of a meal.

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 fresh jalapeño peppers, seeded, finely chopped
1 egg
3 cups tortilla chips, finely crushed (about 1 cup)
1 cup green salsa

Steps:

Place chicken on work surface. Mix cream cheese, 1-1/2 cups shredded cheese and peppers until blended; spread onto chicken. Roll up tightly, starting at one short end of each breast. Refrigerate up to 8 hours.
Heat oven to 375ºF. Beat egg in shallow dish. Place crushed chips in separate shallow dish. Dip chicken in egg, then roll in crushed chips. Place, seam sides down, in single layer in shallow pan sprayed with cooking spray.
Bake 35 min. or until chicken is done (165ºF). Meanwhile, warm salsa.
Top chicken with remaining shredded cheese. Serve with salsa.