Quick and easy Jalapeno Popper Stuffed Chicken is spicy, cheesy, hearty, and made with simple ingredients, bacon,
This recipe is, basically, a chicken breast with a Jalapeno Popper stuffed inside. I covered the breast in panko, Japanese breadcrumbs, and baked them to perfection.
Jalapeno Popper Stuffed Chicken
- It’s easy to control the spice level. For less heat, remove the seeds and veins from the jalapenos. Jalapenos vary levels of heat. I recommend tasting a small amount before adding it to your recipe each time. If you don’t like much heat at all, you may want to substitute a poblano pepper.
- Depending on the thickness of your chicken, you may need to adjust the cooking time. Testing the chicken with an instant-read thermometer is the only way to know for sure it’s perfectly cooked. The safe internal temperature for cooked chicken is 165° Fahrenheit
- I recommend pounding the chicken with a meat mallet to make it a uniform thickness. It will cook more evenly.
- You can substitute any cheese for the cheddar cheese.
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Inside Out Jalapeno Popper
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- 2 slices bacon cooked crisp and crumbled
- 1/4 cup cheddar cheese shredded
- 2 ounces cream cheese room temperature
- 2 Tablespoons jalapeno seeds removed and finely diced
- 2 medium boneless skinless chicken breast
- 1 large egg
- 1/2 cup panko breadcrumbs
- salt and pepper to taste
- Preheat oven to 375 degrees.
- In a small bowl, mix cream cheese, cheddar cheese, jalapeno, and bacon together. It will be thick.
- Cut a pocket in the chicken and fill with the cream cheese mixture. Close and secure with toothpick or skewer.
- Salt and Pepper chicken.
- Beat egg in a small bowl with a fork.
- In another small bowl or shallow platter put panko bread crumbs.
- Dip chicken in egg then in panko coating chicken entirely. Place chicken on a wire rack on a sheet pan or roasting pan.
- Bake 30 minutes or until chicken reaches 160 degrees.
- Serve immediately.
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