Jalapeño Popper Stuffed Chicken
A delicious twist on a classic dish, this jalapeño popper stuffed chicken combines juicy chicken breast with creamy and spicy flavors, perfect for any occasion.
Ingredients
Chicken and Stuffing
- 2 pieces skinless, boneless chicken breast 220g/7oz each
- ¼ tsp cooking/kosher salt for seasoning
- ½ tsp smoked paprika or ordinary paprika
- 1 tbsp extra-virgin olive oil for searing
- 60 g cream cheese softened
- ½ cup mozzarella cheese shredded or any cheese of choice
- ¼ cup parmesan finely shredded
- 2 pieces jalapeños deseeded and finely diced
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp cooking/kosher salt for stuffing
Instructions
Preparation
- Preheat your oven to 180°C/350°F (160°C fan).
- Cut pockets into each chicken breast, being careful not to cut all the way through. Cut on the side with the fold in the meat to keep the smooth side intact.
- To make the stuffing, microwave the cream cheese for 30 seconds to soften it, then mix together with the remaining stuffing ingredients.
- Stuff the mixture inside the chicken pockets, really packing it in! Seal each chicken breast with 2 or 3 toothpicks.
- Sprinkle both sides of the chicken with paprika and salt.
Cooking
- Heat the oil in an oven-proof skillet over medium-high heat.
- Place the chicken smooth-side down and sear for 2 minutes until golden. Flip the chicken and sear the other side for another 2 minutes.
- Transfer the pan to the oven and bake for 15 minutes or until the internal temperature of the chicken reaches 67°C/155°F.
- Remove the chicken to a plate and let it rest for 5 minutes before serving.
Notes
Serve warm with a side salad, rice, or roasted vegetables. A drizzle of ranch dressing or a dollop of sour cream can add an extra layer of flavor. To store leftovers, place the chicken in an airtight container and refrigerate; it will stay fresh for up to 3 days.