Creamy Jalapeño Stuffed Chicken combines a pounded out chicken breast, stuffed with a cream-cheese and jalapeno mixture, rolled in breadcrumbs and parmesan cheese, and then baked to perfection. Just the right amount of spicy!
I’m always searching for ways to make chicken, without smothering it in butter and cheese. Some of my favorite recipes so far are:
THIS one is also a favorite here. It’s cheesy, creamy, a little bit spicy, and full of protein.
I’ve mapped out the steps below.
- Prepare filling, by combining the cream cheese, cheddar cheese, bacon, and jalapeños.
- Combine the bread crumbs, parmesan cheese, and salt pepper.
- Prep the fresh lime juice and olive oil.
- Butterfly the chicken breasts, and then pound between two pieces of cling wrap.
- Divide the filling mixture into 8 sections for each piece of chicken.
- Roll the chicken breast around the filling.
- Dip in lime juice mixture, and then the bread crumb mixture, and place on baking sheet.
- Bake until chicken reaches 165 degrees.
- Serve and EAT.
Need some time savers to make this delicious recipe?
- Ask your butcher to butterfly and pound out your chicken for you.
- Prep the chicken up to step 6 (in the diagram above), and store in an airtight container in your refrigerator until ready to prep for baking.
Some recipe substitutions/alterations to the filling are the following:
- Instead of cream cheese, use goat cheese.
- Don’t like jalapeños? Use red bell peppers instead.
- LOVE spicy? Use more jalapeño and more seeds.
- Substitue sausage for the bacon, or go meatless.
- Use any other shredded cheese (like pepper jack or havarti) instead of cheddar.
- Add green onions or any other veggie you like.
I love to serve this stuffed chicken over rice or pasta, along with a big side of roasted broccoli. A perfect and complete meal. Enjoy! 😀
Try this chicken dish next: Grilled Chicken Burrito Bowls
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Creamy Jalapeño Stuffed Chicken
- 2 pounds boneless chicken breasts (or four large breasts) - butterflied and sliced in half
- 8 oz. light cream cheese
- 1/3 cup bacon pieces - can use pre-cooked
- 1/3 cup shredded cheddar cheese
- 2 large jalapenos - leave seeds in 1/2 of one jalapeño
- 1 large lime - squeezed
- 2 Tablespoon olive oil
- 1/2 cup Panko bread crumbs
- 1/2 cup seasoned bread crumbs
- 1/4 cups shredded parmesan cheese
- salt and pepper - to taste
- Prep the chicken breasts by trimming all visible fat and cutting in half (via butterfly method). You want the breast to be thin but have a large surface area. You will end up with eight, flat, thin chicken breasts. Lightly season the breasts with salt and pepper.
- Prepare the filling. Microwave the pre-cooked bacon for a minute or so. Dice and add to medium sized mixing bowl. Add cream cheese and cheddar cheese. Slice the jalapeños in half, seeding (use gloves!) all but one half of one pepper. Dice the jalapeños into small chunks and add to mixing bowl. Combine all ingredients. Since there are 8 (halves) chicken breasts, divide the cream cheese mixture into 8 sections.
- Prepare the prep bowls. In one, you will have the olive oil and freshly squeezed lime. In the other bowl, combine the Panko bread crumbs, the seasoned bread crumbs, and the parmesan cheese.
- Assemble the stuffed chicken: Take each chicken breast (half) and place one section of the cheese/pepper mixture on top, and roll chicken breast. Then dip it in the oil and lime juice mixture, and then in the bread crumb/parm cheese mixture. Lay on baking sheet and secure it with a toothpick (so it doesn't un-roll).
Repeat this process for all 8 chicken breast halves. Bake on 375 degrees for approximately 25 - 30 minutes, depending on the size of your chicken breasts, or until it reaches 165 degrees.
- Ask your butcher to butterfly and pound your chicken breasts.
- Prep the chicken up to stuffing and rolling. Store in refrigerator in airtight container, and then coat them and bake when ready.
- Use cling wrap to pound chicken.
- Divide the filling in equal sections so each breast has the same amount of filling.
- Use a digital thermometer to check for doneness. It should register 165 degrees in the thickest part of breast.
- Recipe substitutions are on the blog!