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Jalapeño Popper-Stuffed Chicken Breasts

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Jalapeño Popper-Stuffed Chicken Breasts
  • Prep Time 25 min
  • Total Time 1 hr 10 min
  • Servings 4
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The crunchy coating and creamy jalapeño filling in these chicken breasts is sure to be a hit!

Ingredients

1/3
cup chives-and-onion cream cheese spread (from 8-oz container)
1 1/2
cups shredded pepper Jack cheese (6 oz)
2
tablespoons chopped pickled jalapeño peppers
4
boneless skinless chicken breasts (about 20 oz)
1/4
cup butter, melted
2
cups corn chips, crushed

Directions

  • 1 Heat oven to 350°F. In medium bowl, stir cream cheese spread, pepper Jack cheese and jalapeño peppers until well blended; set aside.
  • 2 Between pieces of plastic wrap or waxed paper, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • 3 Place melted butter in shallow dish. Place crushed corn chips in separate shallow dish. Place about 1/3 cup cheese mixture on center of each chicken breast. Roll chicken over filling, tucking ends to enclose filling; secure with toothpick, if necessary. Dip filled chicken breasts into butter, then coat in crushed corn chips. Place in ungreased 8-inch square (2-quart) baking dish.
  • 4 Bake 40 to 45 minutes or until chicken is no longer pink in center.
Tips  

Since cutting a slit in the chicken breast can be tricky, and the filling is more likely to spill out, this recipe recommends you pound the chicken breasts to 1/4-inch and roll the filling inside.

Serve with salsa and chopped fresh cilantro.

To crush corn chips, place in resealable plastic freezer bag; crush with rolling pin or meat mallet.

Nutrition Information 
No nutrition information available for this recipe
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