Jalapeño Popper Chicken

Jalapeño Popper Chicken

with Spinach, Apple, and Pecan Salad

Serves 2 Calories 419

Ingredients

4 Chicken Tenders
1/2 Jalapeño
1/2 Shallot
2 C. Spinach
1/2 Apple
1 Clove Garlic
¼ C. Grape Tomatoes
¼ C. Cream Cheese
1 oz. Cheddar Cheese
½ t. Smoked Paprika
1 T. Apple Cider Vinegar
3/4 T. Dijon Mustard
½ T. Raw Sugar
0.3 oz. Honey Roasted Pecans
Protein Substitutions
Mahi-Mahi
Do not preheat oven. Pat fish dry and season with salt and pepper on both sides. Make the filling as instructed. Heat 1 Tbsp. olive oil and cook 3-4 minutes per side over medium-high heat. During the last minute spoon the filling over the top of the fish.

Pork Chop
Do not preheat oven. Pat pork dry and season with salt and pepper on both sides. Make the filling as instructed. Heat 1/2 Tbsp. olive oil and cook 2-3 minutes per side over medium-high heat. During the last minute spoon the filling over the top of the pork.

Portobello
Remove the stem and gills from the mushrooms, coat with a little olive oil and season with salt and pepper. Bake as directed, stem side up, topped with filling.

Vegan Chicken
Preheat oven to 450°F. Place Vegan Breast on an ungreased baking pan. Make Bake approximately 9 minutes. Carefully flip and bake an additional 7-8 minutes until heated through. Top with the filling and enjoy.
Nutritional Information
Nutrition content
Prepare Your Ingredients
Preheat oven or toaster oven to 400° F.
Foil-line and lightly grease a baking sheet.
Wash and dry your produce.
Core and thinly slice ½ of the apple (use more if small)
Roughly chop the pecans and place in a large salad bowl along with the apple.
Deseed and mince ½ of the jalapeño (use more or leave some seeds for spicier).
Mince ½ the shallot (all if small), and cut the grape tomatoes into quarters.
Mince 1 garlic clove.

Make the Filling
Heat ½ Tbsp. olive oil in a large pan over medium heat.
Saute the shallot, jalapeno, and grape tomatoes for 5 minutes or until crisp tender (adjust heat to keep from burning if needed, and add oil if pan dries).
Add the garlic and cook another 1 minute.
In a bowl, mix together the cream cheese, cheddar cheese, shallot mixture, and paprika.
When well mixed, season to taste with salt.

Prep the Chicken
Pat the chicken dry.
With a meat tenderizer, or a heavy cup with a flat bottom, lightly pound the chicken tenders to flatten a little.
Season with salt and pepper.
Evenly spoon the cheese mixture over two of the flattened tenders, then top with the remaining tenders like a sandwich.

Cook the Chicken
Place the chicken on the baking sheet you prepared.
Rub with a little olive oil and bake until cooked through; 15-20 minutes.

Make the Salad & Dressing
In a bowl, combine 2 Tbsp. olive oil, apple cider vinegar, dijon mustard, and the sugar. Whisk/mix until a smooth and thick consistency is achieved; about 3 minutes.
Taste and adjust to your liking with salt and pepper.
In a large bowl, toss together the spinach, sliced apples, pecans, and dressing.

Plating
Divide the salad between your plates, place the chicken on the side.
Enjoy!