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Jalapeno Popper Stuffed Chicken

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Delish D'Lites

Ingredients

  • 3 large chicken breasts split in half and pounded thinly
  • 8 oz cream cheese softened
  • 1-2 tablespoons La Morena pickled jalapeno nacho slices diced
  • 1-2 tablespoons La Morena sliced red pickled jalapeno peppers in morena sauce diced
  • 1 tablespoon Morena sauce from the jar of red pickled jalapenos
  • 1/2 cup Mexican blend shredded cheese
  • 1 green onion thinly sliced
  • 3 slices cooked bacon diced

Breading

  • 1 cup flour
  • 3 eggs beaten
  • 2 cups panko breadcrumbs
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Canola cooking spray

Instructions

  1. Create a breading station by placing the flour into one dish, the beaten eggs into a second dish, and the panko, salt, paprika, garlic powder and black pepper in another dish.
  2. Mix the cream cheese, jalapenos, morena sauce, bacon, shredded cheese and green onions together. Depending on how spicy you want your filling to be, add 1 to 2 tablespoons of each type of jalapeno.
  3. Combine the cream cheese mixture until everything is well blended.
  4. Divide the filling into 6 equal portions, then spread one portion of the filling onto one side of each chicken breast.
  5. Roll the chicken up and then bread it by coating it first in flour, then egg, then finally the seasoned Panko.
  6. Place the breaded chicken onto a baking pan lined with parchment, seam side down.
  7. Spray the jalapeno popper chicken with canola cooking spray, then bake at 400 degrees F for 25-35 minutes, or until the chicken is golden brown and and the jalapeno popper filling is bubbly and melted.