Jalapeno Popper Stuffed Chicken
Chicken breasts stuffed with a creamy jalapeño-cheddar filling and baked until golden.
Equipment
- Baking Sheet
- Mixing Bowls
- Measuring cups and spoons
- Toothpicks
- brush or spoon (for butter)
- Oven
Ingredients
- 4 pieces chicken breasts, boneless skinless
- 1 cup cream cheese at room temperature
- 1/2 cup sharp cheddar shredded
- 2 pieces jalapeños deseeded and diced
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- 1 cup panko breadcrumbs
- 1/2 teaspoon paprika
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet.
- Butterfly each chicken breast by slicing lengthwise about 3/4 of the way through to form a pocket without cutting all the way through.
- In a bowl, combine the cream cheese, shredded cheddar, and diced jalapeños until smooth.
- In a separate bowl, whisk the egg with 1 teaspoon salt and 1 teaspoon ground black pepper to make the egg wash.
- In a third bowl, mix the panko breadcrumbs with 1/2 teaspoon paprika.
- Spoon the jalapeño-cheese mixture into each chicken pocket and secure the opening with toothpicks.
- Lightly season the outside of each stuffed breast with salt and pepper, dip first into the egg wash, then press into the breadcrumb mixture to coat.
- Place the coated chicken breasts on the prepared baking sheet and brush the tops with the melted butter.
- Bake for about 22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden.
- Remove toothpicks before serving and serve hot.
Notes
- Use gloves when handling jalapeños to avoid skin irritation.
- Allow cream cheese to soften for easier mixing.
- Do not overfill the pockets to prevent leaking.
- Secure edges with toothpicks to keep filling inside while baking.