Jalapeno Popper Chicken

I’m usually not a big fan of spicy food, but this jalapeno popper chicken is the exception! Stuffed with jalapenos and cheese, this super yummy chicken is good from the first bite to the last. It’s got a little kick and it’s very filling, so make sure to bring your appetite to the dinner table!

Most of the ingredients I have as staples in my pantry and fridge. This time I just had to the jalapenos.

First pre-heat the oven the 375 degrees F and spray your casserole dish with cooking spray. I had to use two casserole dishes because my chicken breast were very large. Then chop up your jalapenos, throwing out the seeds and ribs.

Prepare your stations. You will need the eggs scrambled in a deep plate and the panko and taco mix combined in a different deep plate. Then mix together the cream cheese, cheddar cheese and chopped jalapenos in a bowl.

Now cut a pocket in each chicken breast, stuff with the cheese mixture and secure with toothpicks.

Then dip each chicken breast into the egg dish and then the panko dish. Make sure to coat both sides of the chicken, and place in the casserole dish.

Bake in the oven for 30 minutes or until an internal meat thermometer reads at least 165 degrees.

And you’re done! Enjoy this wonderfully spicy and cheesy treat!

Print Recipe

Jalapeno Popper Chicken

Course

Main Dish

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 1 cup Panko
• 1 pkg Taco seasoning
• 2 Eggs
• 5 Boneless, skinless, chicken breasts
• 4 oz Cream cheese
• 1/2 cup Shredded cheddar cheese
• 4 Jalapenos

Course Main Dish Prep Time 20 minutes Cook Time 30 minutes Servings people Ingredients 1 cup Panko 1 pkg Taco seasoning 2 Eggs 5 Boneless, skinless, chicken breasts 4 oz Cream cheese 1/2 cup Shredded cheddar cheese 4 Jalapenos

Instructions

1. Pre-heat oven tp 375 degrees F. Spray 9 x 13 casserole dish with cooking spray, you may need more than one.
2. Chop jalapenos into small pieces, discard seeds and ribs.
3. In a deep plate combine panko and taco seasoning. In a separate deep plate scramble raw eggs together. Set aside.
4. In a bowl combine cream cheese, shredded cheddar cheese and chopped jalapenos.
5. Cut a pocket into each of the chicken breasts, stuff with the cheese mixture and secure with toothpicks.
6. Dip each stuffed chicken breast in the eggs, then in the panko mixture. Make sure to coat both sides. Place in casserole dish.
7. Bake for 30 minutes or until an internal meat thermometer reads at least 165 degrees.