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Cream Cheese and Pepper Jelly Stuffed Chicken | No Thanks to Cake

Sweet + spicy is one of my favorite flavor combinations. This healthier dish marries the two flavors beautifully.

Ingredients
  

  • ½ cup jalapeño pepper jelly
  • 2 garlic cloves, minced
  • 4 oz. tub-style 1/3 less fat cream cheese
  • 2 Tbsp. fresh cilantro, minced
  • 4 4-oz. boneless chicken breasts
  • ¼ tsp. freshly ground pepper
  • ½ tsp. salt
  • cooking spray
  • 2 Tbsp. water

Instructions
 

  • Preheat oven to 400 degrees.
  • Place jelly and garlic in a small microwave-safe bowl.  Microwave on high for 45 seconds or until jelly melts, stirring after 30 seconds.
  • Combine cream cheese and cilantro in another bowl.  Note:  I used a wedge of Laughing Cow cheese in place of the cream cheese.
  • Cut a horizontal slit through chicken portion of each chicken breast half to form a pocket.  Stuff about 2 Tbsp. cheese mixture in each pocket.  Close openings with wooden picks.  Sprinkle chicken with salt and pepper.  Note:  I used thinly sliced chicken breasts and just rolled the chicken up, as opposed to cutting the slit.
  • Heat a 12-inch cast-iron skillet over medium high heat.  Coat pan with cooking spray.  Add chicken to pan, skinned sides down.  Cook 4 minutes.
  • Turn chicken over; brush with jelly mixture.
  • Place pan in oven.  Bake at 400 degrees for 15 minutes or until done, basting with jelly mixture in skillet after 7 minutes.  Remove pan from oven and remove chicken from the pan.  Add 2 Tbsp. water to pan, stirring with a whisk to deglaze pan.
  • Remove and discard wooden picks.  Place chicken on serving plates.  Spoon pan sauce over chicken.

Notes

Recipe adapted from Weight Watchers Five Ingredient 15 Minute Chicken Recipes
Nutritional Information:
CAL 357; CARB 22g; FAT 12g; PROT 39g; FIB 0.1g;
WW Points+: 9; WW Smart Points: