4.9 from 165 votes
Jalapeño popper stuffed chicken
Recipe video above. I love a stuffed chicken - and this is my (current) favourite. Think - Jalapeño popper, stuffed inside chicken. Warm, cheesy, spicy. Fabulous, easy way to make chicken breast a whole lot more exciting! Adore the jalapeño flavour in this.Spice level - not too spicy at all! The spiciness of fresh jalapeños gets dialled down a LOT when baked in the cream cheese. It will surprise you. Reader feedback - Sue says "My husband does not like spicy and said it was delicious. A definite “make again”." - 30 Mar 2023
Prep Time
15 mins
Cook Time
15 mins
Resting
5 mins
Servings: 2
Calories: 564 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 x 220g/7oz chicken breast, skinless, boneless
- 1/4 tsp cooking/kosher 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 cooking / kosher 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!
Cup of Yum
Notes
- Jalapeño - 2 jalapeños makes the filling mildly spicy, not blow-your-head-off. The spiciness of jalapeños is reduced when cooked in sauces. Essentially, the spiciness is spread throughout the filling which reduces the spiciness when you bite into a bit of jalapeño. You can reduce the jalapeño if you want, but 2 really does bring great jalapeño flavour to this dish.
- Non spicy substitute - green capsicum/bell pepper, similar flavour without spiciness. Cut as needed so you can finely diced it, like the pictured jalapeños.
- Cutting pockets - Leave the smooth edge of the chicken breast untouched, cut through the other side. Makes it look neater and holds the filling in better.
- Storage - leftovers wil keep for 3 days in the fridge. Nutrition per chicken breast.
Nutrition Information
Calories
564cal
(28%)
Carbohydrates
6g
(2%)
Protein
59g
(118%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.03g
Cholesterol
204mg
(68%)
Sodium
1867mg
(78%)
Potassium
954mg
(27%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1270IU
(25%)
Vitamin C
4mg
(4%)
Calcium
300mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 564
% 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.