Jalapeno Popper Chicken

49 Reviews

Prep: 20 min
Cook: 16 min
Ready In: 36 min

“This dish makes a satisfying meal out of a favorite appetizer.” - by LBR8

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
2 jalapeno peppers, seeded and minced
4 (6 ounce) skinless, boneless chicken breast halves
1 cup seasoned bread crumbs
1/4 cup vegetable oil

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Metric US

Original recipe yields 4 servings

Directions

Stir together the cream cheese, Cheddar cheese, and jalapenos in a small bowl.
Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.
Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition

Amount Per Serving (4 total)

Calories
716 cal
36%

Fat
45.9 g
71%

Carbs
23.3 g
8%

Based on a 2,000 calorie diet

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Reviews (49)

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melissassm

Jun. 18, 2009

"It was delicious! The only changes I made was I added a bit of chili powder to the breadcrumbs and baked it in a foil lined baking tray @ 350 for about 30 mins instead of frying it...." See more"

CookinBug

Jun. 9, 2009

"My fiance gives this 5+ stars! I cut the recipe down to 1 serving and since my fiance is a jalapeno and spice lover, I used one whole jalapeno, which I left the seeds in. The only other change I made ..." See morewas to only fry this for a few minutes, just until the the breadcrumbs browned a bit. Then I baked at 350 for 20 minutes on a wire rack. This will be a "make again". Thanks! :)"

NJFoodies

Dec. 9, 2009

"Very good recipe but could use a hair more flavor. I baked mine (no pan frying at all) at 350 for 30 minutes, after dipping in milk then rolling in the bread crumbs. Next time I will double the jala..." See morepenos, and also add some garlic salt and/or onion powder to the cheese mixture. I will also dust the outside with garlic salt, to get a little more flavor out of this dish, but the recipe is a great starting point and probably great for those with less heat-tolerance."

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