This a seriously great dish! Only thing I changed was to sauté the jalapeños with some fresh garlic before adding them to the cheese/scallion mix. I’ve made it twice and it’s a keeper!!!
FIrst recipe I tried with our new Air Fryer and, as usual, Gina’s recipes continue to knock my socks off. Make sure to turn the chicken.
This was AWESOME, and I never comment on anything- but my husband who is NOT at all interested in changing his diet LOVED this. I told him after he licked the plate clean that it was a WW recipe and he said- BS! I added a side of brussel sprouts with bacon and parm to mix it up and it was a great dinner. Everyone should try this!
All I can say is wow! I have made this dish several times now. It’s so delicious ????. I had it for everyone at Christmas. They all loved it! It was a big hit. Everyone was asking me how I made it. I had 15 people over. Bought frozen chicken breasts from Costco. Sliced them lengthwise in half as they were thick. Then I slightly pounded them flat.
I used 9 breasts. Had two left. We also had tri-tip and a few side dishes although everyone raved about this dish the most. I made the cream cheese mixture the day before. Just doubled the ingredients and took out most of the seeds and membranes so it wasn’t to spicy. ????
Ingredients:
1 8-oz. pack neufchâtel cheese (basically the same as low-fat cream cheese)
1/2c fat free greek yogurt.
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Open The Next Page.
Wow, these were fantastic! Didn’t change a thing. Used the panko crumbs and it gave it a nice crunch. My husband wasn’t able to eat it until the next day, and he texted me and said “Holy crow, that chicken you made last night is wicked good!” So I’d say this is a keeper recipe!!
This is a wonderful recipe!! My whole family loves it. I just love your recipes.Made this tonight. Left out the bacon cause believe it or not I am not a bacon lover. Omg!!!! This is freaking delicious!! It is definitely something I will make very often!! Thank you for this recipe!!
GREAT recipe! So many positives. First, it was so much easier than I thought it was going to be. I cut larger chicken breasts into fillets myself, so they weren’t all exactly 3oz, some were 4oz. That was the hardest part! At first I was trying to insert the toothpick right after stuffing, but that made it difficult to coat in the lime and breadcrumbs, so I finally figured out to just hold it together and pin it once in the pan. OK – my guests LOVED it. It looked great, tasted great and we loved that we could have 2 and still be within our WW points
Ingredients:
1 8-oz. pack neufchâtel cheese (basically the same as low-fat cream cheese)
1/2c fat free greek yogurt
2 Tbsp mayonnaise (the real kind – this will give you the perfect texture to make it feel non-lightened)
1/2 c shredded mexican blend cheese (low fat if you prefer)
1/2 c parmesan
1/2 can diced green chilis (2 oz)
2 fresh jalapeños, seeded and minced
salt & pepper to taste
1/2 c panko bread crumbs
1 Tbsp butter, melted.
Directions:
Preheat oven to 375 F. In a medium bowl, blend together neufchâtel cheese, yogurt, and mayo until smooth.
Stir in 1/2 c mexican cheeses, 1/4 c of the parmesan, diced chilis, minced jalapeños, salt, and pepper.
Remove dip to an oven-safe container (I just used a pie pan). Mix panko bread crumbs with melted butter and remaining parmesan, sprinkle mixture over top.
Bake for 20 min, then switch to the broiler for 3 additional minutes to make the top extra golden brown.
Source : 1krecipes.com