Chicken Poppers with Black Bean and Watermelon Salsa

  • Yield: 4 servings


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