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    You are in: Home / Recipes / Jalapeños Cream Cheese Chicken Recipe
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    Jalapeños Cream Cheese Chicken

    Jalapeños Cream Cheese Chicken. Photo by Juenessa

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    Bert's Kitchen Witch's Note:

    This is something that I improvised one day out of what I had on hand. My DH liked it enough that it is something he now asks for regularly. NOTE* This is an edit to add that the breadcrumbs in this recipe can be replaced with the canned "French-fried" onions,and it is excellent that way!!

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    Units: US | Metric

    • 4 large boneless chicken breasts
    • 8 ounces soft cream cheese
    • 6 large fresh jalapenos
    • 1 (1 1/4 ounce) package Lipton Onion Soup Mix
    • 1 small onion
    • 1/2 cup dry breadcrumbs (*see note)
    • garlic powder (to taste)
    • cooking spray


    1. 1
      Preheat oven to 350°F.
    2. 2
      Butterfly chicken breasts to as even a thickness as possible.
    3. 3
      Sprinkle both sides of chicken with garlic powder to your taste.
    4. 4
      Cut jalapeños in half and remove seeds and membranes, then dice.
    5. 5
      Dice onion.
    6. 6
      Combine cream cheese, diced onion, jalapeños and soup-mix together well.
    7. 7
      Spray baking pan with cooking spray.
    8. 8
      Place each chicken breast out flat on pan.
    9. 9
      Spread cream cheese mixture equally on each chicken breast.
    10. 10
      Top each breast equally with bread crumbs. *(I use unseasoned crumbs because the soup-mix is a bit salty).
    11. 11
      Place in oven for 40-45 minutes. Check halfway through cooking time and cover with foil if needed (ovens can vary, so you may or may not need to do so).

    Ratings & Reviews:

    • on February 20, 2008


      What a quick and delicious dish!! Thought it to be a lil salty, but yet that didn't stop us from eating all of it!!

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    • on March 26, 2007


      We thought this was very good. I was afraid that the 6 peppers would've been too hot, so I used 4 pretty large peppers instead. I guess once you remove the seeds and membranes, the heat is gone and you are left with very flavorful peppers, so I shouldn't have been afraid! The cream cheese mixture was very flavorful and the chicken itself was moist and tender. I just felt that the breadcrumbs, all by themselves on top of the cream cheese mixture, made the dish a little too dry. I was worried about this and put about 1/4 cup of butter on top of the breadcrumbs and I think it helped. Thanks for posting this recipe. I'm glad I tried it and would definitely make this again!

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    • on March 13, 2007


      We enjoyed this tonight and it was easy to make. It was not hot at all from the jalapeños. But not knowing that at first I left them out until after I spread my DH piece with the mixture. Bert's Kitchen Witch thank you for posting this recipe. Made for 1-2-3 Hit Wonders 2007

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    Read All Reviews (5)


    Nutritional Facts for Jalapeños Cream Cheese Chicken

    Serving Size: 1 (175 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 541.3
    Calories from Fat 310
    Total Fat 34.5 g
    Saturated Fat 16.5 g
    Cholesterol 155.6 mg
    Sodium 1075.7 mg
    Total Carbohydrate 19.6 g
    Dietary Fiber 2.0 g
    Sugars 4.1 g
    Protein 37.4 g

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