Cheese And Jalapeno Stuffed Chicken Breast Food

CHEESY JALAPEñO POPPER BAKED STUFFED CHICKEN

Steps:

• Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°F.
• Lightly spray a baking dish with non-stick spray.
• Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
• Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet.
• Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
• Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
• Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken.
• When finished, lightly spray the top of the chicken with oil spray.
• Bake 22-25 minutes, serve immediately.

CHICKEN BREASTS WITH JALAPEñO CHEESE SAUCE

Steps:

• Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Meanwhile, season chicken breasts with the salt, pepper, chili powder and cumin. Add to pan and sear for 4 minutes on each side, until golden brown.
• Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
• Reduce heat to medium and add remaining two teaspoons olive oil to pan.
• Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and saute for 30 more seconds.
• Add chicken broth and cream cheese and stir until melted. Stir in shredded cheddar cheese and stir until melted and mixture is simmering.
• Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.
• Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.) I like to spoon some of the sauce over the chicken breasts halfway through the cooking time.
• Serve chicken breasts with extra sauce spooned over the top, and enjoy!

NINJA FOODI JALAPENO STUFFED CHICKEN

Steps:

• Place chicken breast in a gallon bag and flatten to 1/4" with a meat tenderizer.
• Remove flattened chicken breast from bag and discard the bag.
• Season chicken with onion powder, garlic powder, salt and pepper.
• Top each chicken breast with 3 slices of salami (you can also use thinly sliced deli ham), 2 slices of Pepper Jack cheese, 1 ounce of cream cheese and 2 sliced jalapenos.
• Roll chicken and place seam side down.
• Wrap chicken with 3 slices of bacon, tucking ends under.
• Place prepped stuffed chicken into the Ninja Foodi inner ceramic gray pot.
• Place the Air Crisp lid onto the Foodi.
• Press the Air Crisp function and heat at 375 for 20 minutes.
• Remove cooked chicken from Foodi (tongs work great for this) and serve while hot.

JALAPENO STUFFED CHICKEN BREASTS WITH CREAM CHEESE

Steps:

• Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray and set aside. In each of the chicken breasts, cut a slit horizontally without going all the way through to the other side.
• Heat olive oil in a skillet over medium heat. Add jalapenos and garlic and cook, stirring, for 2-3 minutes. Add cream cheese to the skillet and stir until cheese is melted. Add cheddar cheese and stir until melted.
• Divide the mixture between the 6 breasts and spoon into openings. Seal the ends and secure with toothpicks. Place the chicken in the prepared baking dish and bake in the preheated oven for 30-35 minutes, or until chicken is cooked through. Remove toothpicks and serve warm.

BACON-WRAPPED JALAPENO POPPER-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cream cheese, Cheddar cheese, jalapenos, garlic powder, and barbecue seasoning in a bowl. Mix well until evenly combined.
• Cut a deep pocket into each chicken breast, being careful not to cut all the way through to the other side. Fill the pocket of each chicken breast with cream cheese mixture. Wrap each chicken breast with 3 slices of bacon.
• Place a baking rack on top of a baking sheet and place stuffed chicken on top of the rack.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and let rest for 5 minutes before serving.40

EASY STUFFED CHICKEN BREAST RECIPE

Steps:

• In a mixing bowl, add cream cheese, mozzarella cheese, cheddar cheese, jalapeños, salt, pepper, garlic powder, onion powder and mix until smooth. Keep aside.
• Use a sharp knife to slice halfway through the chicken breasts to make a pocket.
• Spread some cheese mixture into each pocket and secure it with toothpicks.
• Spread taco seasoning on both sides of the chicken breasts.
• Heat oil in a non-stick pan.
• Place the chicken and pan fry one side until golden brown. Then flip it over and pan fry the other side.
• Cover and cook for about 10-12 minutes or until chicken is fully cooked.
• Remove from pan and place on a plate and squeeze some lemon juice on top and garnish with sliced jalapeños and cilantro. Enjoy!

CHEESE AND JALAPENO STUFFED CHICKEN BREAST

Steps:

• pre-heat oven to 350 degrees.
• grease baking dish.
• cut a pouch in each chicken breast fillet, careful not to poke through
• spread 1 Tbsp cream cheese in each pouch.
• add 1/4 shredded cheese in each pouch.
• add diced jalapeños to each pouch (more or less than 1/2 a jalapeño per chicken breast depending on your spice level preference)
• sprinkle garlic salt, chili powder and pepper on top of fillets to taste.
• wrap 2 pieces of bacon around each fillet
• secure each bacon piece with 1 toothpick near the opening of the pouch to keep fillet together.
• place in oven
• bake for 30 minutes.

GRILLED JALAPENO CHICKEN

Steps:

• In a sealable bag, pour Italian dressing over chicken and refrigerate 2 to 4 hours.
• Bring a small saucepan water to a boil and add jalapenos.
• Return to a boil and shut off heat allowing jalapeno to seep for 5-10 minutes.
• Pour off water and drain jalapenos on a paper towel.
• Once cool to handle, stuff each jalapeno with cream cheese.
• Remove chicken from marinade; discard marinade.
• Roll chicken breast around jalapeno peppers.
• Wrap each chicken breast with a slice of bacon.
• Secure with toothpicks.
• Prepare the grill, by lightly oiling the grill grate and heating the grill to medium high heat.
• Arrange wrapped chicken breasts on the prepared grill.
• Grill for 20 minutes turning frequently, or until bacon is browned and the chicken juices run clear.
• UPDATE: I tried baking the chicken at 375 degrees for 30 to 40 minutes and it came out very good as well.

JALAPENO POPPER CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
• Place the cream cheese, cheddar cheese, jalapenos and garlic powder in a bowl; stir to combine.
• Cut a deep pocket into each chicken breast, taking care not to cut all the way through to the other side.
• Fill the pocket of each chicken breast with the cream cheese mixture.
• Season the outside of the chicken breasts with salt and pepper to taste.
• Wrap each chicken breast tightly with two slices of bacon and place the chicken on the sheet pan.
• Cook for 30 minutes, or until chicken is cooked through and bacon is crisp. You can broil the chicken for 3-4 minutes to crisp up the bacon if needed.
• Let the chicken rest for 5 minutes. then slice and serve.

MAKE-AHEAD JALAPEñO-STUFFED CHICKEN

Steps:

• Place chicken on work surface. Mix cream cheese, 1-1/2 cups shredded cheese and peppers until blended; spread onto chicken. Roll up tightly, starting at one short end of each breast. Refrigerate up to 8 hours.
• Heat oven to 375ºF. Beat egg in shallow dish. Place crushed chips in separate shallow dish. Dip chicken in egg, then roll in crushed chips. Place, seam sides down, in single layer in shallow pan sprayed with cooking spray.
• Bake 35 min. or until chicken is done (165ºF). Meanwhile, warm salsa.
• Top chicken with remaining shredded cheese. Serve with salsa.

BACON-WRAPPED JALAPENO POPPER STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F.
• In a medium bowl, add cream cheese, cheddar, cumin, onion powder, garlic powder, lime zest, lime juice, and jalapenos. Start by mixing with a fork and then press with the back of a spoon, until thoroughly combined.
• Butterfly the chicken, by cutting a pocket horizontally three-quarters of the way through the thickest side of each chicken breast.
• Fill each chicken breast with ¼ of the jalapeno cheese mixture.
• Wrap 3 strips of bacon around each fillet place into a 9 x 12 baking dish. Bake in the preheated oven for 30 to 40 minutes, or until bacon starts to crisp up and chicken is fully cooked.

STUFFED CHICKEN BREASTS WITH SPINACH AND JALAPENOS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine habanero-flavored Cheddar cheese, mayonnaise, sour cream, feta cheese, and diced jalapenos in a bowl; set aside.
• Spread out a layer of plastic wrap and place chicken breasts on top. Dribble a few drops of water on the chicken to ensure even pounding. Cover with another layer of plastic wrap and pound chicken breasts to about 1/4 to 1/2-inch thickness.
• Spread cheese mixture onto each chicken breast, add a thin layer of spinach, roll up, and secure with toothpicks.
• Microwave bacon for 1 minute, then wrap around stuffed breasts. Set in a baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
• Broil chicken, turning often, until bacon is crisp, 3 to 5 minutes.

SPICY STUFFED GRILLED CHICKEN BREASTS

Steps:

• Heat grill to medium high heat
• Cut lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side.
• Place the chicken in a zipper bag, and pour the Italian dressing over the chicken. Marinate for 20-30 minutes.
• In a medium bowl, mix together the cream cheese, pepper jack, green chilies, and jalapeños. Remove the chicken from the marinade. Discard bag and marinade. Spoon the cheese mixture into each of the chicken breasts, being careful not to overfill; secure with wooden toothpicks.
• Grill the chicken 8-10 minutes per side, or until done(165°F).

CHICKEN WITH JALAPENO CHEESE SAUCE

Steps:

• Gather the ingredients.
• Combine bell pepper, jalapeno pepper, garlic, and canola or olive oil. Place chicken breasts in a shallow baking pan sprayed lightly with nonstick cooking spray; add pepper and oil mixture. Bake chicken at 350°F ​uncovered, 20 minutes.
• While chicken bakes, melt butter or margarine in saucepan. Add flour and stir for 1 minute. Whisk in milk, stirring until sauce starts to thicken. Remove from heat; stir in cheddar cheese, hot pepper sauce, salt, and pepper.
• Pour sauce over chicken. Continue baking, uncovered, for 15 to 20 minutes longer, or until chicken is done and juices run clear. Remove chicken from oven; turn oven to broil. Return chicken to oven; broil just until lightly browned. Arrange on a serving platter with cheese sauce spooned over chicken breast halves. Garnish with jalapeno pepper rings and nacho chips, if desired.

JALAPEñO POPPER STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 400 degrees F
• In a small bowl combine the chopped jalapeños, cheddar cheese, bacon and softened cream cheese, set aside.
• Slice each chicken breast lengthwise so that the breast folds open (be sure not to slice all the way through)
• Spread the cheddar mixture on one side of the chicken and fold the other side over, secure with a toothpick.
• Sprinkle the cajun seasoning on each side of the chicken. Place in a greased baking dish.
• Bake 25-30 minutes until the chicken is cooked through.