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Top down shot of stuffed chicken with salad.

Jalapeño Popper Chicken

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Created by Mariam Ezzeddine
Like jalapeno poppers? Like stuffed chicken? Well, you are going to LOVE this Jalapeno Popper Chicken!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine American
Servings 4 servings
servings

Ingredients

  • 2 whole chicken breast sliced horizontally in half
  • 1/4 cup all purpose flour
  • 1 whole egg
  • 3/4 cup original bread crumb
  • Olive oil spray

Flour Mixture

  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 3/4 tsp salt

Cheese Stuffing

  • 4 oz. cream cheese
  • 1 cup cheddar cheese shredded
  • 2 whole raw jalapeño peppers seeded, petite diced
  • 5 stalks green onion chopped
  • 1/2 tsp black pepper
  • 1 tsp onion powder

Instructions

  • Preheat oven to 400 F.
  • In a bowl, combine the cheese stuffing ingredients together. Set aside.
  • In 3 other separate bowls, whisk the egg in one, place the bread crumb in another and the 3rd mix in the flour mixture ingredients together.
  • Slice each chicken breast in half horizontally to get 2 pieces from each, 4 total.
  • Place each slice of chicken between a saran wrap sheet and pound the chicken a couple of times to even it out.
  • place a scoop of stuffing onto the chicken slice and spread out.
  • Roll the chicken and and tuck the sides well so the cheese mixture does not ooze out much when baking. Secure the bottom with toothpick. Repeat for the remainder of the chicken pieces.
  • Coat each piece with the flour mixture, then the egg mixture and then finally coat well to cover all the areas with the bread crumb.
  • Place on a baking dish lined with parchment paper and spray generously with olive oil spray.
  • Bake in the preheated oven for 20 minutes or until the chickens flesh temperature (not the filling inside) reaches 150 F. You can use an instant read thermometer to do that.
  • Remove from the oven and let the chicken rest for a few minutes before serving.

Notes

  • Use a preheated oven.
  • Slice the chicken breasted horizontally.
  • To pound the chicken, cover in saran wrap and hit with a meat mallet or canned food.
  • If you want the stuffing less spicy, remove the seeds and membranes from the jalapenos.
  • Use panko instead of breadcrumbs for a crunchier texture.
  • You can secure the stuffed chicken with a toothpick, to stop the filling oozing out too much.
  • The best way to check the doneness of the chicken is with a meat thermometer. Stick the thermometer into the thickest part of the chicken, when it reads 160F, the chicken is done.
  • Allow to rest for a few minutes before serving.

Nutrition

Calories: 335kcal | Carbohydrates: 25g | Protein: 13g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 856mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1097IU | Vitamin C: 3mg | Calcium: 279mg | Iron: 2mg
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