Jalapeño Popper Chicken | Audrey Johns


Jalapeño Popper Chicken | Audrey Johns

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Spice up — literally — boring chicken breasts with Audrey Johns’ healthy Jalapeño Popper Chicken recipe from Lose Weight By Eating: Easy Dinners

“Everything in this book is easy to make and under 500 calories,” Audrey says. “I like this chicken with a crisp salad.”  

Audrey says this dish can be made mild, medium or hot, depending on how you cut your peppers:  
MILD: Remove all the ribs and seeds from the jalapeño. 
MEDIUM: Remove all the seeds and leave the ribs. 
HOT: Leave it as is … or add more jalapeño slices to make it really hot. 

Adapted from Lose Weight by Eating: Easy Dinners by Audrey Johns. Copyright © 2020 by Audrey Johns. Used with permission by William Morrow Cookbooks. All rights reserved. 


    Olive oil sprayFour 4-ounce boneless, skinless chicken breastsKosher salt and freshly ground black pepper4 teaspoons light cream cheese1 jalapeño, sliced⅓ cup shredded cheddar cheese 

Yield Preparation

Preheat the oven to 450°F. Lightly spray a sheet pan with olive oil. 

Lay the chicken on the sheet pan and lightly sprinkle it with salt and pepper. Top each breast with 1 teaspoon of the cream cheese, some jalapeño, and a sprinkling of the cheddar. 

Bake for 20 to 25 minutes, until the chicken is cooked through. Serve hot.


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