Chicken Poppers with Black Bean and Watermelon Salsa

  • Yield 4 servings


4 -- boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
4 -- frozen cream cheese stuffed jalapeno poppers, thawed
1 cup finely crushed salsa-flavored tortilla chips
-- cilantro sprigs
Black Bean Watermelon Salsa
1 can black beans, drained
1 cup chopped and seeded watermelon
1/4 cup diced red onion
1 -- lime, juiced
1/2 cup honey
1/2 cup Black Bean and Watermelon Salsa
1/4 teaspoon red pepper flakes
1 tablespoon chopped cilantro
1/4 teaspoon salt
1/8 teaspoon pepper



  1. Between 2 sheets plastic wrap, place chicken and gently pound to even thickness. Sprinkle with salt and pepper. Place 1 jalapeno popper on small end of each chicken breast half; roll up, tucking in ends. Make Salsa, using 1/2 for Dressing and reserving remainder. Dip chicken, first in Dressing and then in crushed tortilla chips. Place in greased shallow baking dish and bake about 30 minutes in 350 degree F. oven or until chicken is browned and fork tender
  2. Serve topped with Black Bean and Watermelon Salsa and garnished with cilantro sprigs. Makes 4 servings. Black Bean and Watermelon Salsa: Mix together 1 can black beans, drained; 1 cup chopped and seeded watermelon; 1/4 cup diced red onion.
  3. Dressing: Mix together juice 1 lime; 1/2 cup honey; 1/2 cup Black Bean and Watermelon Salsa; 1/4 teaspoon red pepper flakes; 1 tablespoon chopped cilantro; 1/4 teaspoon salt; and 1/8 teaspoon pepper.



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