Jalapeño Popper Stuffed Chicken

$- 4 boneless, skinless chicken breasts - 4 oz cream cheese, softened - 1 cup shredded sharp cheddar cheese - 1/2 cup finely chopped jalapeños - 1/4 cup seasoned breadcrumbs - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper - 2 tablespoons olive oil - Fresh cilantro leaves for garnish (optional) If you need to swap some items, here are a few ideas: - Use Greek yogurt instead of cream cheese for a lighter filling. - Swap sharp cheddar with mozzarella or pepper jack for different flavors. - For a milder spice, use banana peppers instead of jalapeños. - You can replace seasoned breadcrumbs with crushed cornflakes for extra crunch. Each serving of jalapeño popper stuffed chicken contains about: - Calories: 350 - Protein: 36g - Fat: 20g - Carbohydrates: 8g - Fiber: 1g - Sugar: 2g This dish is a good source of protein and can fit well into a balanced diet. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This makes sure it’s hot when you bake. 2. In a medium bowl, mix 4 oz of cream cheese and 1 cup of shredded cheddar cheese. Blend until it’s smooth. 3. Add in 1/2 cup of finely chopped jalapeños, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1 teaspoon of smoked paprika. Toss in some salt and black pepper. Mix until everything is well combined. 4. Take each chicken breast and cut a pocket into the thickest part. Don’t cut all the way through. Make sure the pocket is big enough for the filling. 5. Stuff each pocket with the jalapeño cheese mixture. Press gently to keep the filling in without spilling it out. 6. Pour 1/4 cup of seasoned breadcrumbs into a shallow dish. Add a pinch of salt and pepper for extra flavor. 7. Dip each stuffed chicken breast in 2 tablespoons of olive oil. Make sure it’s lightly coated. Roll the chicken in the breadcrumb mix. Press down lightly to help the crumbs stick. 8. Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil. When the oil is hot, place the stuffed chicken in the skillet. Sear each side for 3-4 minutes until golden brown. 9. Transfer the skillet to your preheated oven. Bake for 20-25 minutes until fully cooked. The internal temperature should reach 165°F (74°C). 10. After baking, take the skillet out of the oven. Let the chicken rest for 5 minutes. This helps keep it juicy. Serve the jalapeño popper stuffed chicken hot. You can garnish with fresh cilantro for color. For a balanced meal, place the chicken over rice or alongside roasted veggies. A drizzle of olive oil or a squeeze of lime adds great flavor! To stuff chicken well, start with a sharp knife. Cut a pocket in the thickest part of each chicken breast. Make sure you do not cut all the way through. This helps keep the filling inside. Use a spoon or your fingers to add the jalapeño mixture. Press gently to pack it in without spilling. You want a good amount of filling in each breast for full flavor. Juicy chicken comes from two keys: cooking temperature and resting time. First, sear the chicken in a hot pan. This creates a nice crust and seals in moisture. After searing, bake the chicken in the oven until it reaches 165°F. Always let it rest for about five minutes after cooking. This helps the juices spread out, giving you a tender bite. For extra flavor, consider adding herbs or spices. Fresh cilantro adds a nice touch when serving. You can also experiment with different cheese types. Cream cheese pairs well with cheddar, but mozzarella or pepper jack can add a twist. For heat, use fresh jalapeños or pickled ones based on your taste. Adding a squeeze of lime before serving brightens the dish perfectly. Pro Tips Choose the Right Jalapeños: For a milder flavor, opt for pickled jalapeños. For more heat, use fresh jalapeños, and consider removing the seeds for even less heat. Perfectly Stuffed Chicken: Make sure to cut a deep enough pocket in the chicken to hold the filling without it spilling out during cooking. Searing for Flavor: Searing the chicken before baking helps to lock in moisture and adds a rich, golden crust that enhances the overall flavor. Resting Time: Allow the stuffed chicken to rest after baking. This step ensures that the juices redistribute, resulting in a juicier and more flavorful bite. {{image_4}} You can choose between spicy and mild jalapeños for this dish. Fresh jalapeños bring heat, while pickled ones add a tangy flavor. If you love spice, use fresh jalapeños. For a milder taste, pickled jalapeños work well. You can also remove the seeds from fresh jalapeños to reduce heat. Experiment with your favorite level of spice for a personal touch. Cheese is key to the creamy filling. While cream cheese and sharp cheddar are great, you can switch them out. Try pepper jack for more heat and flavor. Monterey jack also melts well and gives a creamy texture. If you want a unique taste, mix in some feta or goat cheese. Each cheese adds its own twist to the dish. Making this meal gluten-free is easy. Use gluten-free breadcrumbs instead of regular ones. You can find these in most stores. Just check the label to ensure they are safe. If you want to skip breadcrumbs entirely, use crushed gluten-free crackers or oats. This way, you can enjoy Jalapeño Popper Stuffed Chicken without worry. To store leftovers, let the chicken cool down first. Place it in an airtight container. Keep it in the fridge if you plan to eat it soon. This chicken stays fresh for up to 3 days. If you have extra filling, store it separately in another container. When you are ready to reheat, you can use the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the chicken on a baking sheet and heat for about 15-20 minutes. This will keep the chicken crispy. If using a microwave, put the chicken on a microwave-safe plate. Heat it in short bursts, about 1-2 minutes, until it's warm throughout. If you want to freeze the stuffed chicken, wrap each piece tightly in plastic wrap. Then, place them in a freezer bag or container. They can stay in the freezer for up to 3 months. To cook, thaw in the fridge overnight. Bake them at 375°F (190°C) for about 30-35 minutes. Yes, you can make Jalapeño Popper Stuffed Chicken without cheese. Replace the cheese with mashed avocado or hummus. This keeps the filling creamy while removing dairy. You can also add extra jalapeños to enhance the flavor. Many sides go great with this dish. Here are some tasty options: - Rice: White or brown rice works well. - Vegetables: Roasted broccoli or asparagus adds color and nutrition. - Salad: A fresh green salad brightens the meal. - Corn: Sweet corn on the side adds a nice crunch. These sides balance the rich flavors of the stuffed chicken. You can store leftovers in the fridge for about 3-4 days. Make sure to place the chicken in an airtight container. This keeps the chicken moist and safe to eat. If you want to enjoy it later, consider freezing it. In this post, we covered how to make Jalapeño Popper Stuffed Chicken. I shared a list of key ingredients and their substitutions, along with nutritional facts. Next, I provided step-by-step cooking instructions and serving ideas. You learned tips for keeping chicken juicy and ways to enhance flavors. Variations offered choices for spice levels, cheese, and gluten-free options. Finally, I detailed storage and reheating methods. Now you have all the tools to create a tasty dish! Enjoy cooking and impress your loved ones.$

Jalapeño Popper Stuffed Chicken

A delicious chicken breast stuffed with a creamy jalapeño and cheese filling, baked to perfection.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
4 oz cream cheese, softened at room temperature
1 cup shredded sharp cheddar cheese
0.5 cup finely chopped jalapeños
0.25 cup seasoned breadcrumbs
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
to taste salt and freshly ground black pepper
2 tablespoons olive oil, plus extra for cooking
optional fresh cilantro leaves for garnish

Instructions

Start by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
In a medium mixing bowl, blend together the softened cream cheese and shredded cheddar cheese until smooth.
Stir in the finely chopped jalapeños, garlic powder, onion powder, smoked paprika, and a generous pinch of salt and pepper. Mix until everything is evenly combined.
Carefully take each chicken breast and slice a pocket into the thickest part, ensuring you do not cut all the way through. The pocket should be large enough to hold the filling.
Generously stuff each pocket with the jalapeño cheese mixture, pressing gently to secure the filling inside without spilling it out.
Pour the seasoned breadcrumbs into a shallow dish and mix in a dash of salt and pepper to enhance flavor.
Briefly dip each stuffed chicken breast in olive oil, ensuring a light coating. Next, roll the chicken in the breadcrumb mixture, pressing lightly to help the crumbs adhere well.
Heat a large oven-safe skillet over medium-high heat and add a drizzle of olive oil. Once the oil is hot and shimmering, carefully place the stuffed chicken breasts into the skillet. Sear the chicken for about 3-4 minutes on each side, or until they are golden brown and crispy.
Transfer the skillet to your preheated oven. Bake the chicken for an additional 20-25 minutes, or until fully cooked (the internal temperature should reach 165°F or 74°C).
Once baked, carefully remove the skillet from the oven and allow the chicken to rest for 5 minutes. This helps the juices redistribute for a moist bite.
Serve the jalapeño popper stuffed chicken hot, garnished with fresh cilantro leaves for a pop of color and flavor.

Notes

Serve over rice or with roasted vegetables for a complete meal.

Keyword chicken, jalapeño poppers, stuffed chicken