Jalapeno Popper Chicken

Jalapeno Popper Chicken

56 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    16 m
  • Ready In

    36 m
LBR8
Recipe by  LBR8

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Stir together the cream cheese, Cheddar cheese, and jalapenos in a small bowl.
  2. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.
  3. 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).

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Reviews (56)

Rate This Recipe
melissassm
35

melissassm

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.

CookinBug
26

CookinBug

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 was 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
22

NJFoodies

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 jalapenos, 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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 716 cal
  • 36%
  • Fat
  • 45.9 g
  • 71%
  • Carbs
  • 23.3 g
  • 8%
  • Protein
  • 51 g
  • 102%
  • Cholesterol
  • 184 mg
  • 61%
  • Sodium
  • 891 mg
  • 36%

Based on a 2,000 calorie diet

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