One of my favorite chicken dishes of all time! Easy, creamy and totally delicious dinner option!
Some days I picture myself in a Family Circus comic, where you can see the path of footprints through the house with all of the unnecessary turns and stops all the way through. If I tracked my steps around this house in a single day, it would be hilarious! Back, forth, around in circles, up, down, repeat. Don't get me wrong, I LOVE IT. I love being at home with my boys, and even on the rough days I feel like I appreciate almost every little moment with them. There will be a day when I will miss this circus, and I always try to remember that.
So here in my circus-like kitchen, with the performers doing acrobatics around me, I made this totally yummy stuffed chicken. It was sooo good, you guys! And not "too" spicy (i.e., not too spicy to serve to guests). And it is super easy to prepare.
Preheat your oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray and set aside.
In each of 6 defrosted chicken breast halves, cut a slit horizontally into the breast without going all the way through to the other side.
Heat 2 tablespoons of olive oil in a skillet over medium heat.
2 jalapeno peppers, finely chopped
3 cloves garlic, minced
Cook and stir for 2 to 3 minutes.
8-oz. package of cream cheese
1/4 cup cheddar cheese, shredded
Stir until the cheese is melted.
Divide the mixture between the 6 breasts and spoon into the openings.
Seal the ends and secure with toothpicks. Place the chicken in the prepared baking dish. I propped the breasts on their ends so that they were stuffing-side up because I was afraid the guts would leak out if I would have laid them on their sides. It worked well having them stacked like tacos.
Bake in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through.
Remove the toothpicks and serve warm. If you are feeling crazy, serve with salsa and guacamole.
From my circus to yours!