Jalapeños Cream Cheese Chicken

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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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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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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This is an outstanding chicken recipe!! Very very tasty!! My bf loved it so much he asked me to keep this recipe close to make it again soon!!! I made the recipe as is but I added some red bell peppers that I had to use up, used light cream cheese and Panko (japanese dry breadcrumbs). Thank you thank you thank you!!!!

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The family just went nuts over this. I doubled the sauce, using 8 oz. fat free and 8 oz. lite soft cream cheeses, added 1/4 cup chardonnay and 1/4 cup water to the cream cheese mixture to thin it out a bit as I served it with linguine. Because of the pasta factor, I only topped it with about 1/4 cup bread crumbs. Next time I might add some chopped tomatoes and serve it with pasta again. I'm giving this 5 stars for the way I fixed it, and 5 stars for it just as written. This a keeper recipe, keep improvising, B'sKWitch! Fabulous!

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