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!
Course Main Dish
Keyword jalapeno stuffed chicken
Prep Time 45minutes
Cook Time 30minutes
Total Time 1hour15minutes
Author Sue Ringsdorf
2poundsboneless chicken breasts (or four large breasts)- butterflied and sliced in half
8oz.light cream cheese
1/3cupbacon pieces- can use pre-cooked
1/3cupshredded cheddar cheese
2largejalapenos- leave seeds in 1/2 of one jalapeño
1/2cupPanko bread crumbs
1/2cupseasoned bread crumbs
1/4cupsshredded 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.