Chicken and Cheese Poppers
- 6 jalapeño peppers
- 1 cup shredded skinless breast meat from a rotisserie or roast chicken
- 0.25 cup reduced-fat cream cheese
- 0.25 cup reduced-fat sour cream
- 0.25 cup chopped scallions (white and green parts)
- 0.5 cup shredded 75% reduced-fat cheddar
- freshly ground black pepper
- 0.5 cup whole-wheat flour
- 1.5 cup whole-wheat panko bread crumbs
- 4 large egg whites
- non-stick cooking spray
Preheat the broiler on high. Place a wire baking rack on a foil-lined baking sheet.
Cut each jalapeño in half and scrape out the seeds and membrane. Place the jalapeños on the prepared baking sheet, and broil until they begin to char slightly and are partially cooked, about 2 minutes. Allow the jalapeños to cool completely.
Preheat the oven to 450 degrees F.
In a small bowl, mix together the chicken, cream cheese, sour cream, scallions, and cheese. Season with salt and pepper to taste. Divide the filling into 12 equal parts and fill each jalapeño half with the chicken mixture, packing it in tightly.
Put the flour in a shallow dish. Put the panko in a small dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.
Working in batches, dredge the jalapeños in the flour, shaking off any excess. Add the jalapeños to the egg whites and toss to coat completely, being careful not to let the filling come out. Add the jalapeños, a few pieces at a time, to the panko and coat completely.
Spread the jalapeños out on the wire rack and season them generously with salt and pepper. Spray the jalapeños lightly with cooking spray. Bake until the breading is golden brown and crispy and the cheese is melted throughout, about 20 minutes.
Recipe courtesy of Now Eat This! Diet: Lose Up to 10 Pounds in Just 2 Weeks Eating 6 Meals a Day! by Rocco DiSpirito/Grand Central Life & Style, 2011