Directions:
- Stir together 6 ounces of the cream cheese with the shredded cheese and jalapenos in a small bowl.
- Cut a pocket horizontally through the thickest part of each chicken breast and fill with 1/4 of the cheese mixture. Secure with toothpicks.
- Dip chicken breasts in milk. Roll in breadcrumbs to coat. Heat the oil in a large, deep skillet over medium-high heat. Add chicken and cook until no longer pink in center and juices run clear, about 8 minutes on each side. An instant-read thermometer inserted in the center of a breast should read 165 degrees.
- Mix remaining cream cheese with chipotle peppers; heat in the microwave until hot. Pour over hot chicken and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1662.76 Kcal (6962 kJ) | ||
| Calories from fat | 1374.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 152.74g | 235% | |
|---|---|---|---|
| Cholesterol | 256.09mg | 85% | |
| Sodium | 1464.48mg | 61% | |
| Potassium | 865.78mg | 18% | |
| Total Carbs | 16.53g | 6% | |
| Sugars | 5.58g | 22% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 67.77g | 136% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 1.2mg | 6% | |
| Calcium | 497.4mg | 50% | |
| Amount Per 100 g | |||
| Calories | 293.74 Kcal (1230 kJ) | ||
| Calories from fat | 242.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.98g | 235% | |
|---|---|---|---|
| Cholesterol | 45.24mg | 85% | |
| Sodium | 258.71mg | 61% | |
| Potassium | 152.94mg | 18% | |
| Total Carbs | 2.92g | 6% | |
| Sugars | 0.99g | 22% | |
| Dietary Fiber | 0.17g | 4% | |
| Protein | 11.97g | 136% | |
| Vitamin C | 2.2mg | 21% | |
| Iron | 0.2mg | 6% | |
| Calcium | 87.9mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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