Jalapeno Popper Stuffed Chicken Breasts

If you like jalapeno poppers, you'll love this recipe! The spicy pepper mellows out a bit as it cooks.

1 1/2 teaspoons dark chili powder
1/4 teaspoon red pepper flakes
1 teaspoon ground cumin

1/2 cup panko (Japanese bread crumbs)
4 small jalapeno peppers, stems and seeds removed
4 garlic cloves, sliced
1/4 cup hummus or reduced-fat cream cheese
16 ounces boneless skinless chicken breasts, (4 ounces each)

Yogurt sauce
1/4 cup fat-free plain Greek yogurt
2 tablespoons chopped parsley
2 tablespoons lime juice

Preheat the oven to 375 degrees. Place an oven-safe wire rack on a baking sheet. Spritz the wire rack with cooking spray.

In a small bowl, combine the spices. Place a third of the spice blend in a zip-top plastic bag or shallow, flat dish with the breadcrumbs.

Dice the peppers and add to the bowl with half of the remaining spice blend, hummus or cream cheese, and garlic. Stir to combine.

Cut a slit into the side of each chicken breast to form a pocket.

Divide the jalapeno stuffing mixture among the four chicken breasts, then use toothpicks to close them.

Spritz the chicken with cooking spray, then roll in the breadcrumbs.

Place the chicken on the wire rack and spritz with cooking spray.

Bake for 20 minutes, turning the chicken after 10 minutes, until the chicken. Remove from oven.

While the chicken is cooking, prepare the yogurt sauce.
In a small bowl, mix together the yogurt, parsley, lime juice, and the remaining spice blend.

Serving Size: Makes 4 servings; 3 ounces cooked chicken per serving with a heaping tablespoon of sauce