Cornmeal Crusted Chicken Stuffed with Poblano and Cheddar & Southwest Squash Casserole

I got the idea for this chicken from Elly's blog. It is a surprisingly quick meal to put together. I forget where I found the casserole recipe but it was tweaked a little bit to make it a teensy bit healthier. It passed the husband test with ease. Cancy really liked it. So definately something we will be doing again. Thanks Elly!

cornmeal crusted chicken with poblano and cheddar

Cornmeal Crusted Chicken Stuffed with Poblano and Cheddar

2 chicken breast halves

1 poblano pepper

1/3 cup shredded 2% sharp cheddar

1 egg, beaten and mixed with a Tbsp of water

1/3 cup cornmeal

salt, pepper, paprika and cayenne to taste

Preheat your broiler and then broil the poblano for a couple minutes, turning it once the skin has blistered and blackened. After all sides of the pepper look charred, remove it from the broiler and put it in a bowl. Cover the bowl with plastic wrap and set aside to let the pepper cool.

Preheat the oven to 400. Line a cookie sheet with aluminum foil (for easy clean up) and place a rack/cooling rack on top of it. Spray the rack with cooking spray.

When the pepper is cool enough to handle, peel the skin off (it should come off easily at this point) and dice the poblano.

Slit a pocket into the chicken breasts. Stuff the pocket with the diced poblano and cheddar cheese. Sprinkle the chicken with salt and pepper.

Combine the cornmeal with salt, pepper, paprika and cayenne pepper to your tastes. Carefully dip the chicken breasts into the egg wash, and then dredge in the cornmeal mixture. Place the chicken on the rack and spray the top with cooking oil.

Bake about 20 minutes or until done, turning once in the middle of cooking.     

2 servings. Each serving = 450.6 calories, 12.1 g Fat, 263.10 mg Cholesterol, 421.3 mg Sodium, 16.1 g Carbohydrates, 66.5 Protein

Southwest Squash Casserole

1 zucchini

1 yellow squash

1 med. Red onion

1 tbsp. butter (I can’t believe it’s not butter, light)

1 (4 oz.) can diced green chilies

1 c. shredded reduced fat cheddar cheese

2 tbsp. minced parsley

1 c. Fat Free sm. curd cottage cheese

1 egg

1/4 c. Parmesan cheese Salt to taste Dice squash, combine with onion and butter in skillet. Sauté until tender. Mix in drained chilies (depending on how hot you like it), and salt. Turn into 1-1/2 quart baking dish, greased. Sprinkle with Jack cheese. Mix egg with parsley and cottage cheese. Spoon over top. Sprinkle with Parmesan cheese. Bake, uncovered at 400 degrees for 30 minutes.

4 servings. Each serving = 179.6 calories, 7.6 g Fat, 73.1 mg Cholesterol, 758.1 mg Sodium, 12.3 g Carbohydrates, 14.9 Protein



  1. This looks great! Something I'll be staring and trying :)

  2. Glad to hear you liked it! That squash casserole sounds great. I love the chilis in it. Mmm.