I was trying to think of something different to do with chicken this week, while also using some things from the fridge. I ended up coming out with this stuffed chicken breast. Its easy, although mine took longer to cook than I would have liked. My veggie and potato got cold in the waiting process, so next time I will time it differently. Im not even sure the exact time it took to cook!
Cheesy Jalapeno Stuffed Chicken
1 Chicken Breast, pounded thin
1.5 large spoonfuls Part Skim Ricotta
3 Tbsp 2% Mozzarella
1/2 Jalapeno, chopped with seeds
1 Tbsp Cilantro, chopped
2 slices Roma Tomato, chopped
Preheat oven to 375 degrees.
Sprinkle garlic salt, onion powder, s&p onto both sides of chicken and drizzle with about 1 tsp olive oil. Set in fridge while you make the filling mix.
Combine ricotta, mozzarella, tomato, jalapeno, cilantro, and a pinch each of garlic powder, s&p. Mix together well and then place onto half of the chicken. Fold over and toothpick together, as seen below.
Bake for 15 minutes, then flip sides and bake for 10-15 minutes more, or until cooked through.