Ok, technically this may not be clean spicy cheesy stuffed chicken but it’s pretty darn close! My debatable item is the Kashi Whole Grain Crackers.
I got the idea for this recipe from Skinny Taste, and I think Gina is a genius because of her use of lime juice to help the bread crumbs stick to the chicken. And I love the idea of the bread crumbs on this chicken, that might be what was missing from the Hungry Girl Creamy Salsa Chicken Rollups (recipe here). That chicken just looked so odd being “naked.”
As I said my inspiration came from the Skinny Taste post, but I had a few tweaks in mind. I’ve been venturing further and further into clean eating and constantly learning what is and what isn’t clean and finding better alternatives. I definitely don’t have it all down and I’m sure mess up at times…but as long as I’m trying, maybe it’s the thought that counts?
I just learned about Daiya cheese yesterday from Traci and was itching to give it a try. Eating clean I do feel like the use of cheese eliminates a lot of recipes, so finding this alternative was amazing. After much research I have discovered that Greek yogurt is an excellent substitute for cream cheese and mayo.
Here is what I used for my Clean Spicy Cheesy Stuffed Chicken, but check out the original recipe list for a better idea of how you’d like to make this chicken.
1 chicken breast
2 green onion stalks
5 Kashi crackers
1/4 C Greek Yogurt
1/4 C Daiya
1 tsp EVOO
dash of salt and pepper
Heat your oven to 450 degrees, the flatten your chicken. You want to get it pretty thin. I thought I’d done a good job until I started rolling it. So beat it good! Then cut the breast in half and lay flat.
Next I made my mixture for the stuffing. Though I confess the measurements above are mainly guestimates. I just kind of made as much as I thought I needed, but I made a little too much. Bonus though, now I’ve got it for another meal in the next couple of days.
I cut up 2/3 of the jalapeno (and as I type this my fingers are burning), I spooned out some Greek yogurt and some daiya. Then I cut up two stalks of green onion and mixed it all together. Then I spooned a little too much of the mixture onto each portion of the chicken breast.
Then I crushed up my crackers and put them on a small plate. Next grab a bowl and squeeze the juice of one lime into it and add a teaspoon of EVOO. Then add a dash of salt and pepper and mix together. Roll up a portion of the chicken breast and then roll it in the lime juice mixture. Last roll it in the crushed crackers.
Once I finished this process with each section I sprinkled the left over cracker crumbs on top of the chicken.
Throw it in the oven for 20-25 minutes. When I pulled it out it smelled so good and cheesy that I decided if it tasted even half as good as it smelled, that diaya might be my new favorite find!
And let me tell you, it did not disappoint! Though I do recommend eating this Clean Spicy Cheesy Stuffed Chicken before the diaya has time to cool off much. The Kashi crackers made a great crunchy coating on the chicken. These might be my new “bread crumbs” of choice from now on.
Since the Clean Spicy Cheesy Stuffed Chicken was so successful, I can’t wait to come up with more things to use diaya in!
Thank you again Skinny Taste for the inspiration!
(I made this recipe again and took a much better picture, hence why there is a picture of the chicken with rice