1/2 cup reduced fat mexican cheese blend, shredded and divided
salt and pepper
1/4 cup quinoa flour
2 large egg whites
1 pound chicken breast, about 4 small breasts
2 jalapeños, chopped
1/4 cup low fat cream cheese or borsin cheese
fresh cilantro, for garnish, optional
Instructions
1. Bring the water to a boil in a medium pot. Once boiling, add in
the quinoa, cover and turn the heat to low. Cook until the water is
absorbed, about 15 minutes. Let cool completely. Add 1/4 cup of
the cheese into a medium bowl, and then add in the cooled quinoa.
Mix well and season to taste with salt and pepper. Spread onto a
large plate with sides.
2. Preheat your oven to 400°F and spray a baking sheet with
cooking spray. Place 1/4 cup of the cheese into a small bowl and
set aside for later.
3. Spread the quinoa flour onto a separate plate and place the egg
whites in a large bowl. Cut deep pockets into the side of each
chicken breast, being careful not to cut all the way through. Then,
pat the chicken dry and sprinkle with salt and pepper. Using one
hand, dredge a breast in the quinoa flour until well coated. Dip the
coated chicken in the egg whites, shaking off any excess. Finally,
place the chicken in the quinoa and use your dry hand to press it on
in a thin layer. Place onto the prepared baking sheet and repeat
with remaining breasts.
4. Place one tablespoon of cream cheese inside each jalapeño half,
and spread out evenly. Gently stuff a half a jalapeño in the pocket
of each chicken breast, cheese side up. Bake the chicken until the
quinoa is crunchy and lightly golden, about 20-25 minutes. Then,
sprinkle on the remaining cheese and bake a few more minutes
until it melts.
Originally Submitted
3/22/2016
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