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Dairy-Free Jalapeno Cream Cheese Stuffed Chicken

I have a gluten and dairy intolerance, so I’m always trying to find fun ways to change up my dinners. If you haven’t tried to the brand Kite Hill, run to get some now! In this recipe, I incorporated their jalapeno cream cheese spread. I LOVE their almond milk based yogurts, too. I buy mine at Whole Foods but check out their site to see where you can find some near you!

This recipe is SUPER EASY! I am a new mama, so I am all about healthy meals that don’t take much prep time. I just butterflied my chicken and loaded it with some of the cream cheese (again dairy-free) then wrapped the chicken with prosciutto- yum!

I served ours with a simple baby arugula salad dressed in olive oil and lemon juice, but this would go great with any green and maybe a side of roasted potatoes!


Dairy-Free Jalapeno Cream Cheese Stuffed Chicken


0.0 rating
  • GF
  • DF
  • Difficulty:Easy
  • Prep Time:5 mins
  • Cook Time:35 mins
  • Serves:4
  • Freezable:No

Nutrition per portion

  • 4 Boneless, Skinless Chicken Breast
  • Kite Hill Dairy Free Jalapeno Cream Cheese Spread
  • 8 slices of Prosciutto
  • Salt and Pepper
  1. Pre-heat oven to 400 with the rack in the middle position. Rub a baking dish and one side of parchment paper with olive oil; this prevents the chicken from sticking.
  2. Rinse and pat dry your chicken breast.
  3. Put your chicken on a cutting board and, with your hand flat on top of it slice into one side of the breast, starting at the thicker end and ending at the thinnest point. Do not cut all the way through the other side.
  4. Open the breast so that it is in a butterfly shape. Cover chicken with another sheet of parchment paper or cling wrap. Using a mallet or a pan, pound chicken so that it is about an inch-or-so thick and creates an even thickness.
  5. Remove parchment paper and with a butter knife add desired amount of cream cheese spread. Fold chicken back over to normal breast form and sprinkle with the desired amount of salt and pepper. Wrap two pieces of prosciutto around the chicken so that it is fully covered.
  6. Place chicken in your baking dish and cover with a sheet of parchment paper. Tuck the edges into the pan and press the parchment paper down so that it's snug around the chicken.
  7. Bake for 30-ish minutes, until the chicken is completely opaque all the way through.
  8. Turn oven to broil and let chicken broil for 3-5 minutes. This allows your prosciutto to become nice and crispy!

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