Jalapeno Popper Stuffed Chicken
Jalapeno Popper Stuffed Chicken takes your favorite appetizer and turns it into a full-blown delicious meal. Fresh jalapenos, thick cut bacon, freshly grated parmesan, and cream cheese cooked to perfection inside of a seasoned and breaded chicken breast.
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts
- ½ cup seasoned bread crumbs
- 1 medium lime, juiced (about 2 tablespoons)
- 1 tablespoon olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon pepper
Filling
- 4 large fresh jalapeno peppers, diced and seeded
- 3 strips thick-cut cooked bacon, crumbled
- 4 ounces cream cheese, softened
- ⅓ cup shredded Parmesan cheese
- ⅛ teaspoon pepper
- ⅛ teaspoon onion powder
Instructions
- Preheat oven to 425°F.
- Wash, dry, and butterfly chicken breasts. (To butterfly put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.). Set aside.
- In a medium bowl mix the filling ingredients including the jalapeno, bacon, cream cheese, Parmesan cheese, pepper, and onion powder.
- Open butterflied chicken breasts and scoop 2 tablespoons of the cream cheese mixture into the fold, spread evenly keeping away from the edges of the chicken. (optional: secure the fold with a toothpick)
- Using two medium bowls, fill one with breadcrumbs, and the other with oil, lime juice, and salt and pepper.
- Dip filled chicken breast into the oil mixture and then roll in breadcrumbs. Place on a greased baking dish. Repeat with the other remaining chicken breasts.
- Bake for 25 minutes, serve.
Notes
TO STORE LEFTOVERS: Leftover chicken can be stored in the refrigerator for up to 3-4 days in an airtight container. Best if wrapped tightly in plastic wrap.