Creamy Jalapeño Popper Stuffed Chicken (Print version)
Juicy chicken breasts stuffed with a creamy jalapeño, bacon, and cheddar filling, then seared and baked until golden.
# Ingredients:
For the jalapeño filling
01 -
4 oz (115 g) cream cheese, softened
02 -
1 cup (115 g) shredded sharp cheddar cheese
03 -
4 slices cooked bacon, finely chopped
04 -
2 medium jalapeños, seeded and finely diced
05 -
2 tablespoons sliced green onion
06 -
1/2 teaspoon garlic powder
07 -
1/4 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
For the chicken
09 -
4 boneless skinless chicken breasts, about 6-8 oz (170-225 g) each
10 -
1 teaspoon smoked paprika
11 -
1/2 teaspoon kosher salt
12 -
1/2 teaspoon black pepper
13 -
1 tablespoon olive oil
14 -
Fresh jalapeño slices, for garnish
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Set out an oven-safe skillet and 8-12 toothpicks.
02 -
In a bowl, stir together the cream cheese, cheddar, bacon, diced jalapeños, green onion, garlic powder, salt, and pepper until thick and evenly combined.
03 -
Pat the chicken dry. Slice a deep pocket into the side of each breast, stopping before you cut through the far edge.
04 -
Divide the filling among the chicken pockets. Press the edges together and secure with toothpicks. Season the outside with paprika, salt, and pepper.
05 -
Heat olive oil in the skillet over medium-high heat. Sear the chicken for about 2 minutes per side, until golden.
06 -
Transfer the skillet to the oven and bake for 15-18 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
07 -
Rest the chicken for 5 minutes. Remove toothpicks, garnish with fresh jalapeño slices, and spoon any melted filling from the skillet over the top.
# Good to know:
01 -
Use a thermometer and check the meat beside the filling for the most accurate reading.
02 -
Best served hot while the cheese filling is creamy.
03 -
Leftovers keep refrigerated for up to 3 days.