|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||7%|
|Total Sugars 3g|
|Vitamin C 9mg||44%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you love jalapeño poppers, you'll love this recipe. In case you haven't tried them before, jalapeño poppers are peppers stuffed with a mixture of cheese, spices, and sometimes ground meat, and then breaded and deep fried. This recipe for jalapeño popper chicken takes the iconic appetizer and transforms it into a family-friendly weeknight main dish.
You'll cut a pocket into boneless, skinless chicken breasts and then fill them with a flavorful mixture of cream cheese, Mexican cheese, crisp bacon, and minced jalapeño peppers. The chicken breasts are sealed tight with a toothpick and then dredged in flour, an egg wash, and finally a crispy, seasoned panko bread crumb coating. The chicken is baked until it's golden brown on the outside, just like a traditional jalapeño popper. As the chicken cooks, the cheesy inside gets warm and gooey. When you slice into the breaded chicken breast the delicious filling is revealed. Every bite tastes just like your favorite appetizer!
1 8-ounce package cream cheese, at room temperature
1/2 cup grated Mexican cheese blend
4 slices cooked and crisped bacon, chopped
1/3 cup minced jalapeños, plus additional sliced for garnish
4 boneless, skinless chicken breasts
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup panko breadcrumbs
1 teaspoon taco seasoning
2 large eggs
Gather the ingredients. Preheat oven to 375 F and cover a baking sheet with nonstick foil. Set aside.
In a large bowl, combine cream cheese, Mexican cheese blend, chopped bacon, and minced jalapeño.
Using a sharp knife, cut chicken breasts horizontally until almost butterflied (creating a pocket in the center), then scoop 1/4 cup cream cheese jalapeño mixture into the center of each chicken breast.
If necessary, use a toothpick to keep filling in.
In a shallow bowl combine the flour, salt, and pepper.
Beat the eggs and place in a second shallow bowl.
In a third shallow bowl, combine the panko breadcrumbs with the taco seasoning.
Dredge each stuffed chicken breast in the flour mixture, shaking off the excess.
Then, dip each chicken breast in the beaten egg.
Finally, coat the chicken breast with the breadcrumb mixture. Press to adhere.
Place the coated chicken breasts onto the prepared baking sheet.
Place baking sheet in oven and bake until chicken is cooked through, about 30 minutes. Enjoy!
It is important to use care when cutting and handling jalapeño peppers. Once sliced open, the ribs and seeds are revealed. This is where the pepper holds the heat. Wear gloves when preparing hot peppers such as this and be sure not to touch your eyes at any point. After removing the ribs and seeds and mincing the peppers, carefully remove the gloves and wash your hands thoroughly.