Thursday, November 17, 2016

Jalapeno Popper Stuffed Chicken

The other day I was faced with the challenge of preparing another chicken dinner.  I looked at the boneless chicken breasts in the refrigerator and asked myself what in the world was I going to do with them.  Earlier, while doing some yard work I found a few jalapeno peppers still growing in my vegetable garden.  They were now sitting on my kitchen counter.  The wheels in my brain started turning and this Jalapeno Popper Stuffed Chicken recipe is the result.

A Tasty Baked Jalapeno Popper Stuffed Chicken Recipe

A Bacon and Barbecue Sauce Wrapped Chicken Stuffed with a Jalapeno Cheese Mixture.
A Bacon and Barbecue Sauce Wrapped Chicken Stuffed with a Jalapeno Cheese Mixture.

Increase or decrease the heat index in these stuffed chickens by adjusting the amount of jalapeno in the cheese mixture.  You can leave the jalapeno peppers out of the recipe completely if you are making these for a dinner that will include children.  Just make two batches of the cheese mixture, one with jalapenos the other without.

Jalapeno Popper Stuffed Chicken

This recipe can be prepared in advance.  That makes it a good meal for guests.  You can even freeze the prepared jalapeno popper chickens to have them on hand for your weeknight meal planning.  Leftovers reheat well in the microwave, as well.

Jalapeno Popper Chicken

Printer Friendly Recipe
Serves Four
Jalapeno Popper Chicken
Jalapeno Popper Chicken

  • 4 boneless chicken breasts
  • 8 strips of bacon
  • 6 ounces cream cheese, at room temp
  • 4 ounces Mexican shredded cheese mix
  • 4 jalapeno peppers, seeded and chopped fine
  • 1/4 cup chopped red onion
  • barbecue sauce
  • southwest seasoning

In a small bowl, mix together the cream cheese, Mexican shredded cheese, jalapeno peppers, and red onion until well combined.  Cover and refrigerate.  Any leftovers of the cheese mixture will make a tasty spread for crackers.

Butterfly each chicken breast and pound flat gently between two pieces of plastic wrap.  Season both sides of the chicken breasts with Southwest seasoning.

Roll 2-3 tablespoons of the cheese mixture into four short logs.  Place one log in the center of each chicken breast.  Roll the breast over the filling, placing the seam side down.

Wrap each chicken breast with two slices of bacon to hold them together.  Place each chicken breast on a foil covered, greased baking sheet.  Spoon a generous amount of barbecue sauce onto each chicken breast. Chill until ready to cook.

Preheat your oven to 375 degrees F.  Bake the chicken breasts for one hour and check for doneness. You want the outsides to be browned and crispy with an internal temperature of 185 degrees F.  Let rest for 10-15 minutes before serving.

Before you go...Join the Just One Donna community by signing up for periodic emails with exclusive content.  Sign up in the sidebar to get notified of new posts via RSS feed.

No comments:

Post a Comment

Talk to me. I welcome your comments. (These comments are strictly moderated. Spammers take note.)