2/3 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 Jalapeños, Halved with seeds removed**
1/4 cup Low Fat Cream Cheese
Fresh Cilantro, For garnish, optional
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.
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.
Add the remaining 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.
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.
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.
Garnish with cilantro, if desired, and DEVOUR.
*You can probably use any flour, if you don’t have quinoa flour on hand.
If you like a little spice, leave the seeds in your jalapeños.