Jalapeño popper stuffed chicken
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Resting
5 mins
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Servings
2
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Calories
564 kcal
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Course
Main Course
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Cuisine
American
Jalapeño popper stuffed chicken
Description
This recipe begins by carefully cutting pockets into the chicken breasts without cutting all the way through, preserving a smooth outer surface that holds the filling effectively. The stuffing blends softened cream cheese with shredded mozzarella, parmesan, finely diced jalapeños, garlic powder, black pepper, and salt for a rich and flavorful filling. The jalapeños provide a mild heat that is dispersed throughout the creamy blend, reducing sharp spiciness in bites.
The stuffed breasts are sealed with toothpicks then seasoned with paprika and salt before being seared in olive oil until golden brown on both sides. The chicken is then finished in the oven until cooked through to 155°F internal temperature, ensuring the breasts remain tender and juicy while the filling becomes warm and slightly crisp on the edges.
This dish pairs well with simple sides, letting the flavorful stuffed chicken stand out. Adjusting the jalapeño quantity or substituting with diced bell pepper offers heat variability to suit preferences.
Leftovers keep well refrigerated for up to three days, making this a convenient make-ahead or meal-prep option.
Ingredients
- 2 x 220g/7oz chicken breast skinless, boneless
- 1/4 tsp kosher salt cooking salt
- 1/2 tsp smoked paprika (or ordinary paprika)
- 1 tbsp extra-virgin olive oil
Jalapeño Popper Stuffing :
- 60g/ 2 oz cream cheese
- 1/2 cup mozzarella cheese , shredded (or other cheese)
- 1/4 cup parmesan , finely shredded
- 2 jalapeños , deseeded and finely diced (Note 1)
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp kosher salt cooking salt
Instructions
- Preheat oven to 180°C/350°F (160°C fan).
- Cut pockets into each chicken breast (Note 2), taking care not to cut all the way through. Cut on the side with the fold in the meat, to keep the smooth side intact.
- Stuffing - Microwave the cream cheese for 30 seconds to soften. Mix together with remaining jalapeño popper stuffing ingredients.
- Stuff & seal - Stuff inside the chicken pockets, stuffing it all the way in! Then seal each chicken with 2 or 3 toothpicks. If some stuffing is oozing out, that’s a bonus - it’s the best part when it crisps in the pan! Sprinkle both sides of the chicken with the paprika and salt.
- Sear - Heat the oil in an oven-proof skillet over medium-high heat. Place the breast smooth-side down, sear for 2 minutes until golden (it won't colour more in the oven). Flip and sear the other side for another 2 minutes.
- Bake 15 min - Transfer the pan to the oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 67°C/155°F.
- Rest and serve - Remove the chicken to a plate and rest for 5 minutes, then serve!
Notes
- Two jalapeños provide mild spiciness; reduce amount or substitute with green bell pepper for no heat but similar flavor.
- Cut chicken pockets on the folded side to keep the outside smooth and secure the filling better.
- Use toothpicks to seal chicken pockets, allowing some filling to ooze during cooking for crispiness.
- Store leftovers in the fridge for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564cal | 28% |
| Carbohydrates | 6g | 2% |
| Protein | 59g | 118% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 204mg | 68% |
| Sodium | 1867mg | 78% |
| Potassium | 954mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1270IU | 25% |
| Vitamin C | 4mg | 4% |
| Calcium | 300mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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