Jalapeno Popper Stuffed Chicken
Chicken breasts stuffed with cream cheese, mozzarella, Parmesan, and jalapeno, seared and finished in the oven.
Equipment
- Oven safe skillet
- Sharp paring knife
- Toothpicks
- Instant read thermometer
- Mixing bowl
Ingredients
- 2 boneless skinless chicken breasts about 7 oz each, for the chicken
- ¼ tsp kosher salt for seasoning the outside
- ½ tsp smoked paprika for seasoning the outside
- 1 tbsp olive oil for searing
- 2 oz cream cheese softened, for the filling
- ½ cup shredded mozzarella for the filling
- ¼ cup finely shredded Parmesan for the filling
- 2 jalapenos seeded and finely diced, for the filling
- ½ tsp garlic powder for the filling
- ½ tsp black pepper for the filling
- ⅛ tsp kosher salt for the filling
Instructions
- Warm the oven. Set the oven to 350 degrees F.
- Open the pockets. Slice a pocket horizontally into the thick side of each breast without cutting through.
- Prepare the filling. Combine 2 ounces cream cheese, 1/2 cup mozzarella, 1/4 cup Parmesan, 2 jalapenos, 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/8 teaspoon salt until evenly blended.
- Fill. Spoon the mixture into each pocket and secure with toothpicks.
- Brown. Rub the 2 breasts with 1/2 teaspoon paprika and 1/4 teaspoon salt, then sear in 1 tablespoon hot oil, 2 minutes per side.
- Finish in the oven. Bake 15 to 20 minutes until 165 degrees F, then rest 5 minutes and remove the toothpicks.
Notes
Substitutions: Use boneless chicken thighs or swap the mozzarella for cheddar.
Tips: Soften the cream cheese first and do not overfill the pockets.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months.