Oooey gooey, spicy, creamy, tasty yumminess! My husband went NUTS for this Jalapeño Popped Stuffed Chicken- This is one tasty recipe.
You can adjust the heat by adjusting the amount of jalapeño I used two large ones but I’m a hottie, what can I say? Most of the heat of a pepper is in the seeds and veins, once removed you get a nice mellow heat, coupled with the creamy cheese it’s a winner, winner, chicken dinner!
I chopped my jalapeño rather finely- see below, it helps disperse the flavor better in my oh so humble opinion!
I wouldn’t lie if I said I took a few, okay, a lot of bites of the Jalapeno Popper filling mixture. Guys…it’s just so good.
Okay- so the chicken stuffing part- take your chicken breast, and slice on the thickest side through, but not all the way. Add the mixture to the middle, and boom! you’re almost done!
Next step is to dip your chicken in a mixture of eggs (yolk and white)- It will feel weird to dip the whole thing, but following the egg, you’ll douse the whole breast (thats what she said…ha!) in breadcrumbs and bake. Tip- Hold the breast closed just a tad when you dip it in the egg yolk- it will help keep the mixture tight in the chicken.
After you dip the chicken breast in the egg mixture, coat the whole chicken breast in breadcrumbs. This will partially cover the part of the stuffing that is showing- and thats okay! See below pic for reference- this is just before we put the Jalapeño Popper Stuffed Chicken in the oven.
Bake for 20-25 minutes at 375 and you’re good to go! Yum!
A delicious, easy take on a plain old chicken breast. Best part? It's only as spicy as you make it- You control the heat! I.E. None at all for this girl!
- 4 boneless & skinless chicken breasts
- 1.5 cups breadcrumbs I used a combination of breadcrumbs & cornflake crumbs
- 3 eggs, whisked
- 6 oz cream cheese
- 1/2 cup grated sharp cheddar cheese
- 2 whole jalapeños, finely chopped Remove seeds and veins for less heat!
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 375.
Mix jalapeño popper stuffing mixture (all ingredients above under 'jalapeño popper stuffing) in a small bowl, and set aside. Remember to remove all seeds and veins from the jalapeños if you don't like a lot of heat!
Slice chicken breast in half, without going all the way through. Stuff interior of sliced chicken breast with set aside jalapeño stuffing mixture.
Close chicken over stuffing mixture. Chicken does not need to be fully closed, stuffing can be exposed.
Whisk 3 eggs in a small bowl. Set aside. Place breadcrumbs on plate big enough to coat chicken breast. Set aside. Line baking sheet with foil, and spray with nonstick.
Dip each entire chicken breast into egg mixture, then coat fully with breadcrumbs. Place on baking sheet.
Bake for 20-25 minutes, or until internal temperature of chicken reaches 165 degrees Fahrenheit. Enjoy!