Jalapeño Popper Stuffed Chicken (Print Version)
# Ingredients:
01 -
2 x 220g/7oz chicken breast, skinless, boneless.
02 -
1/4 tsp cooking/kosher salt.
03 -
1/2 tsp smoked paprika (or ordinary paprika).
04 -
1 tbsp extra-virgin olive oil.
05 -
60g/ 2 oz cream cheese.
06 -
1/2 cup mozzarella cheese, shredded.
07 -
1/4 cup parmesan, finely shredded.
08 -
2 jalapeños, deseeded and finely diced.
09 -
1/2 tsp garlic powder.
10 -
1/2 tsp black pepper.
11 -
1/2 tsp cooking/kosher salt.
# Instructions:
01 -
Preheat oven to 180°C/350°F (160°C fan).
02 -
Cut pockets into each chicken breast, being careful not to cut all the way through.
03 -
Microwave the cream cheese for 30 seconds to soften. Mix with remaining stuffing ingredients (mozzarella, parmesan, jalapeños, garlic powder, black pepper, and salt).
04 -
Stuff the chicken pockets with the mixture and seal each breast with 2-3 toothpicks. Sprinkle both sides with paprika and salt.
05 -
Heat oil in an oven-proof skillet over medium-high heat. Sear the chicken breasts for 2 minutes on each side until golden.
06 -
Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature reaches 67°C/155°F.
07 -
Let the chicken rest for 5 minutes before serving.
# Notes:
01 -
Tip: Make sure not to overstuff the chicken to avoid it breaking during cooking.
02 -
Variation: You can substitute jalapeños with milder peppers if you prefer less heat.