Jalapeño Popper Stuffed Chicken takes the classic flavors of jalapeño poppers and transforms them into a delicious, easy-to-make dinner. The creamy, cheesy filling paired with spicy jalapeños adds just the right kick, all tucked inside tender chicken breasts.
INGREDIENTS
- Chicken Breasts (2, 220g/7oz each, skinless and boneless): These form the base for the stuffing, cut into pockets to hold the cheesy filling.
- Cooking/Kosher Salt (1/4 tsp): Used to season the chicken.
- Smoked Paprika (1/2 tsp): Adds a smoky depth to the chicken, or use ordinary paprika for a milder flavor.
- Extra-Virgin Olive Oil (1 tbsp): Used for searing the chicken, giving it a golden crust.
- Cream Cheese (60g/2 oz): Softened and mixed into the filling for a rich and creamy texture.
- Mozzarella Cheese (1/2 cup, shredded): Adds stretchy, gooey goodness to the filling.
- Parmesan Cheese (1/4 cup, finely shredded): Gives a sharp, savory flavor to the filling.
- Jalapeños (2, deseeded and finely diced): Provide heat and spice to balance the creaminess of the cheese.
- Garlic Powder (1/2 tsp): Adds flavor to the stuffing.
- Black Pepper (1/2 tsp): Enhances the overall flavor of the dish.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 180°C/350°F (160°C fan). Prepare an oven-proof skillet for later use.
- Step 2:
- Carefully cut pockets into each chicken breast, making sure not to cut all the way through. Cut on the side with the natural fold in the meat to keep the smooth side intact.
- Step 3:
- Microwave the cream cheese for 30 seconds to soften. In a bowl, mix the softened cream cheese with shredded mozzarella, parmesan, diced jalapeños, garlic powder, black pepper, and salt. Stir until the mixture is well combined.
- Step 4:
- Stuff the chicken pockets with the jalapeño popper mixture, using toothpicks to seal the opening. Make sure the stuffing is packed well inside the pockets.
- Step 5:
- Sprinkle both sides of the chicken breasts with paprika and salt. Heat the olive oil in the oven-proof skillet over medium-high heat. Sear the chicken smooth-side down for 2 minutes, until golden brown. Flip and sear the other side for another 2 minutes.
- Step 6:
- Transfer the skillet to the preheated oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 67°C/155°F.
- Step 7:
- Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
Serving and Storage Tips
- Serve the Jalapeño Popper Stuffed Chicken hot, right out of the oven. It's great paired with steamed vegetables or a light salad.
- For a heartier meal, serve alongside mashed potatoes or rice to soak up the delicious juices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- For best results when reheating, cover the chicken with foil in the oven to prevent it from drying out.
Helpful Notes
- If you prefer less heat, substitute the jalapeños with milder peppers or reduce the amount used.
- You can also swap out the mozzarella for any other melty cheese, such as gouda or Monterey Jack, for a different flavor.
- To make the dish lighter, use low-fat cream cheese and mozzarella.
Tips from well-known chefs
- Chef Linda suggests using a meat thermometer to ensure the chicken reaches the perfect internal temperature without overcooking.
- Chef David recommends searing the chicken for a bit longer if you prefer a crispier texture on the outside before baking.
- Chef Alicia advises resting the chicken for at least 5 minutes after baking to allow the juices to redistribute, ensuring a moist bite every time.