I like to describe the flavor of this one as sweet heat. Raspberries and jalapeno peppers pair well–you get that nice kick from the jalapeno and then relief from the sweetness of the raspberries. Each serving is only 323 calories.
I like to serve this with the raspberry-walnut salad.
1 medium jalapeno pepper, sliced very thin
1 teaspoon lemon juice
4 ounces fat free cream cheese (softened)
2/3 cup fresh raspberries, roughly chopped
4 chicken breasts (16 ounces total)
Salt & Pepper
2 teaspoons olive oil
Pound out chicken breasts until about 1/4 inch thickness. Spoon 1/4 of the cream cheese mixture into the center of the chicken breast and fold the chicken breast in half. Repeat process for other 3 chicken breasts. Season chicken breasts with salt and pepper. Add 2 teaspoons olive oil to oven-safe skillet over medium high heat. Place chicken breasts and cook about 3-4 minutes on one side, until golden brown. Turn chicken breast over and place skillet in the oven and bake 17-19 minutes, until internal temperature is 165 degrees.
Servings: 4 * Calories Per Serving: 323 * Fat: 17.5 g * Carb: 4.6 g * Fiber 1.5 g * Protein: 36 g * Sugar: 3.0 g * Sodium: 240 mg * Cholesterol: 125 mg