I recently made these Jalapeño Popper Chicken when I had guests over, and everybody could not stop talking about them. The Chicken breasts are stuffed with a jalapeño popper filling then lightly coated and roasted. They are the perfect combo of spicy, creamy + crispy, AND are also low carb. I have made these multiple times for lunch and dinner, and based on my guests reaction last weekend, they’re a hit. They are absolutely amazing and a MUST try.
Jalapeno Popper Chicken
- 1 tsp Extra Virgin Olive Oil
- 1 large Egg
- 4 oz Boneless, Skinless Chicken Breast
- 1 tbsp Jalapeño Peppers sliced to preference
- 2 tbsp Shredded Monterey Jack Cheese
- 1 wedge Laughing Cow Light Cheese Wedge
- 2 tbsp Cornmeal
- Preheat oven to 425 degrees F.
- Combine jalapeños, shredded cheese and cream cheese in a small bowl to create the filling.
- Lightly beat egg in a shallow dish. Place cornmeal in a separate shallow dish.
- Cut a horizontal slit along the thin, long edge of each chicken breast; cut almost to the opposite side without fully cutting apart.
- Place the filling in the center of the chicken and press the edges firmly together. Sprinkle both sides with salt and pepper. Coat the chicken in the egg, then dredge in the cornmeal.
- Heat oil in a large ovenproof skillet over medium-high heat; add the chicken and cook until lightly browned on one side, about 3 minutes. Turn the chicken over and place the skillet in the oven.
- Roast for 10-15 minutes until the chicken reaches an internal temperature of 165 degrees F.
If you enjoyed this recipe, be sure to check out my Cookbook with 300+ delicious meals just like this one
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