I like that you can do these both inside in the oven in the winter time, or you can put them on the grill outside in the summer. My favorite is of course on the grill, but I like them in the oven when the snow is flying and I don’t have any other choice. My family goes crazy when I make these at any time of the year. They pair up nicely with a baked potato and steamed vegetable or even with your favorite pasta. Check out what they are saying about this recipe over at Spend With Pennies:
“Looks yummy. I’m looking forward to cooking this for my husband.”
I make them all the time for my hubby… we both love them!
Ingredients
4 Chicken Breasts
4 Tablespoons Philadelphia Cream Cheese
2 tablespoons Kraft cheddar cheese (optional)
2 Whole Jalapeños
Olive Oil
Cajun Seasoning
Instructions
Preheat grill to medium.
Wearing gloves, cut each jalapeño in half lengthwise. Remove the seeds and inner membranes. Combine cream cheese and cheddar cheese (if using). Fill each jalapeño half with cream cheese.
Cut a slit in each chicken breast. Be careful not to cut all of the way through. Place a jalapeño in each chicken breast. Secure closed with a toothpick.
Generously rub each chicken breast with olive oil and sprinkle with seasoning.
Grill chicken about 25 minutes turning occasionally until it is cooked through and internal temperature is 165.
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Quick Tip: Wear gloves when working with jalapenos and wash your hands when you’re done!
Thanks again to Spend With Pennies for this mouthwatering recipe.
