Friday, 1 June 2012

Cheesy "Jalapeño Popper" Stuffed Turkey Breasts


Turkey breasts stuffed with gooey jalapeño cheddar jack cheese, luscious cream cheese, crisp turkey bacon, and spicy jalapeño peppers... can you get much better than that?


One of my favorite recipe blogs is SkinnyTaste. Gina always has great recipes. I have tried her Cheesy Jalapeño Popper Baked Chicken recipe several times now and it is very delicious; however, I have made a few twists of my own based on calories and flavor.


Gina uses chicken and pork bacon in her original recipe, I used turkey breast and turkey bacon instead. Turkey is even leaner than chicken, and most definitely leaner than pork, so those changes alone make for less calories. Also, I prefer panko bread crumbs (found in the Asian aisle of most grocery stores) over regular bread crumbs because they are extra crunchy.

After pounding out the fillet, spread 1/8th of the cheese mixture over 2/3rds of it.

Begin rolling the fillet, ensure that the cheese mixture is fully enclosed.


Once rolled tightly, secure edges with toothpicks. 

MMMMM!



Cheesy "Jalapeño Popper" Stuffed Turkey Breasts

(Adapted from skinnytaste.com)

Ingredients:
  • 4 turkey breasts (6oz each), filleted in half 
  • 2 slices turkey bacon, cooked and diced
  • 3 jalapeño peppers , chopped (remove seeds for milder)
  • 4 ounces 95% fat-free cream cheese
  • 3 ounces (1/4 plus 1/8 of a cup) reduced fat shredded jalapeño cheddar jack ("tex mex")
  • 2 tablespoons green onions, chopped (green part only)
  • 1/2 cup Panko bread crumbs*
  • 2 limes, juiced
  • salt and pepper, to taste
  • nonstick cooking spray
Method:
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper (or spray with nonstick spray).
  • Fillet each turkey breast in half (making 8, 3oz fillets). Place 1 fillet between plastic cling-wrap and pound until 1/4 inch thick, repeat with remaining turkey. Sprinkle all fillets with salt and pepper, set aside. 
  • In a medium bowl, combine turkey bacon, jalapeños, cream cheese, jack cheese, and green onions. In a shallow dish, place panko bread crumbs. In another bowl, pour in lime juice. 
  • Add 1/8th of the cheese mixture to each turkey fillet. Leave space around the edges of the turkey, only covering about 2/3rds. Roll the turkey and secure with toothpicks to keep the cheese inside during baking. 
  • Dip each breast into the lime juice, then panko, then place on the lined baking sheet. Bake for 20-25 minutes.

*Found in the Asian aisle of most supermarkets 




NUTRITIONAL INFORMATION
(for 1 stuffed breast, 1/8th of the recipe)


  • 163 Calories
  • 5g Carbohydrates
    • 1g Sugar
    • 1g Fiber
  • 6g Fat
  • 23g Protein

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