Jalapeno Popper Chicken Food

KETO JALAPEñO POPPER CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Fry your bacon to make them crispy. Then dice the bacon into small pieces.
• Filet the chicken breasts so they are thinner.
• Lay the chicken flat in a 9x13 baking pan.
• Season the chicken with the garlic salt.
• Spread the softened cream cheese over the top.
• Remove the seeds from the jalapeños using a spoon and then dice them up.
• Sprinkle the diced up jalapeños and bacon over the chicken.
• Bake for 30-40 minutes until the chicken reaches an internal temperature of 165 degrees F.
• Sprinkle the cheddar cheese on top and bake for an additional 5 minutes until the cheese is melted. Let it rest for 5 minutes and then enjoy!

BACON-WRAPPED JALAPEñO POPPER CHICKEN

Steps:

• Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
• Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
• Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
• With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
• Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
• Prepare a grill for indirect grilling and heat to medium-high heat.
• Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.

JALAPEñO POPPER CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375˚F
• Lay chicken breasts flat in a casserole dish. Season them with the garlic powder then spread the cream cheese over them evenly.
• Wash the jalapeño peppers and then cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.
• Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time. Chicken is done when cooked through to an internal temperature of 165˚F.
• Serve warm with a side of potatoes, veggies, or a baked potato. Enjoy!

JALAPEñO POPPER CHICKEN

Steps:

• In a large bowl, stir together cream cheese, cheddar, green onions, garlic, and jalapeño and season with salt and pepper.
• Make a pocket on the side of each chicken breast, making sure not to slice entirely through the breast. Stuff chicken with cream cheese mixture. Place 3 slices of bacon on a cutting board. Place chicken breast on top and wrap chicken breast in bacon.
• Preheat a large cast-iron skillet over medium heat. Add bacon-wrapped chicken and season with more pepper. Cook until bacon is crispy and chicken no longer pink, 10 minutes per side, turning with tongs to make sure to get all sides of the bacon cooked.

JALAPENO POPPER CHICKEN

Steps:

• Preheat your grill or preheat the oven to 425 degrees.
• Season the chicken with salt and pepper.
• Grill it for 5-7 minutes per side or until cooked through. In the oven, place the chicken in a baking dish and cook for 25-30 minutes or until cooked through and juices run clear.
• Meanwhile, mix together the jalapenos, cream cheese, green onions, and cheddar cheese.
• For the grill - take the cooked chicken and place it on a piece of foil. Spread the cream cheese jalapeno mixture on top and return to grill. Close top with grill for 3-4 minutes until cheese begins to melt.
• For the oven - remove the baking dish and spread the cream cheese jalapeno mixture over the chicken. Return to oven and cook 8-10 minutes or until cheese I creamy and melted.

CHICKEN JALAPENO POPPER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil.
• On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes.
• Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
• Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed.
• Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos.
• In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.

JALAPENO POPPER CHICKEN

Steps:

• Preheat oven to 350 degrees and grease a 9x13 baking dish.
• Layer chicken in a single layer in the baking dish. Season well with salt and pepper.
• In a small bowl, stir together the cream cheese, milk or cream, and garlic powder. If not room temperature enough microwave until able to stir together. Spread mixture evenly over chicken.
• Sprinkle jalapeno peppers, bacon, and cheese on top.
• Cover with foil and bake for 30-35 minutes or until chicken is done. Remove foil for the last 5 minutes of baking to melt cheese.

JALAPENO POPPER CHICKEN

Steps:

• Preheat the oven to 350F. Meanwhile, on a medium burner, heat the 10-inch skillet over medium-low heat. Cook 3 strips of bacon. When done, remove the bacon from the skillet to a papertowel-lined plate to drain excess oil.
• While the bacon is cooking, mix your dry seasonings together and season all sides of the chicken breast. One the bacon is done cooking, with 1-2 Tablespoons of bacon grease left in the skillet, add the chicken to sear on the top and bottom. This should take 3 minutes on each side.
• While the second side of the chicken is searing, mix the softened cream cheese and shredded cheddar cheese in a bowl. Use a spoon to layer the cream cheese onto the top of the chicken breast and shut off the stovetop.
• Using gloves and a sharp knife, cut your jalapenos into circle strips. Remove the seeds if need be for less heat. Top the cream cheese with slices of the jalapenos.
• Bake the skillet in the oven for 10-15 minutes or until the chicken reaches an internal temperature of 165F.
• Top with more shredded cheddar cheese, bacon, and/or cilantro. Each chicken breast can serve 2 people generally speaking.

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.

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.

HEALTHY, BUT DELISH, CHICKEN BREAST DINNER: JALAPEñO POPPER CHICKEN

Steps:

• Preheat the oven to 450°F
• Lightly spray a sheet pan with olive oil
• Lay the chicken on the sheet pan and lightly sprinkle it with salt and pepper
• Top each breast with 1 teaspoon of the cream cheese, some jalapeño, and a sprinkling of the cheddar
• Bake for 20 to 25 minutes, until the chicken is cooked through
• Serve hot

CHICKEN WITH JALAPENO POPPER SAUCE

Steps:

• In large skillet cook bacon until crisp. Remove to paper toweling and then crumble.
• Drain off all but 1 tablespoon grease (reserve grease).
• Pound chicken breasts slightly to even thickness. Season with salt and pepper.
• Cook chicken in bacon grease over medium heat until done, about 5 minutes per side. Remove to heated platter and cover with foil.
• In same skillet, add 1 tablespoon of reserved bacon grease along with jalapenos and cook for 1 minute.
• Add garlic and stir another minute, then add chicken broth to deglaze pan, scaping up brown bits.
• Add cream cheese and stir until melted, then add cheddar and stir until melted.
• Stir in cilantro and crumbled bacon.
• Pour sauce over chicken. Garnish with chopped avocados if desired. Serve with tortilla chips.

JALAPEñO POPPER CHICKEN RECIPE

Steps:

• Preheat oven to 425°F. Place chicken breast in a greased 9X13 casserole dish. Lightly salt and pepper both sides. Bake for about 20 minutes, until cooked through and internal temperature reaches 165°F.
• While chicken is baking, fry bacon pieces until crispy in a large skillet. Remove bacon, crumble and set aside.
• Remove extra bacon grease from pan, leaving approximately 1/2 tablespoon behind. Add onion and jalapeño, saute until tender. Add garlic and sauté for 1 minute more.
• Add cream cheese, mayonnaise, 1 cup cheddar cheese, half of the crumbled bacon, parmesan cheese, salt and pepper. Mix until well combined and everything is melted together.
• Once chicken is cooked through, remove chicken from oven, spread jalapeño popper mixture all over each chicken breast until well covered.
• Top with remaining 1 cup cheddar cheese and crumbled bacon. Bake for 5 more minutes or until topping is melted. Serve immediately!

JALAPENO POPPER CHICKEN

Steps:

• Preheat the oven to 375°F and have ready a 9x13" baking dish.
• Place the chicken breasts in a ziptop bag (or sandwich in between two sheets of wax paper) and pound them out one at a time using a rolling pin or mallet. Begin at the thick end, and continue until the chicken is of even thickness, about a 1/2" thick.
• Pat the chicken dry with paper towels and transfer a work surface. Drizzle the chicken with the oil and season evenly with salt, pepper, garlic powder, and onion powder. Rub all over to adhere. Set aside.
• Place a skillet over medium-high heat and bring to temperature. Add the bacon and cook for about 6-8 minutes, stirring often. Transfer the bacon to a paper towel-lined plate.
• Add the chicken to the skillet (taking care not to overcrowd the pan and cooking in batches as needed) and sear for 3 minutes on one, then flip, and cook 2 minutes more. Transfer the chicken to the casserole dish and set aside.
• Add the diced jalapeños to the pan and sauté for 3 minutes, stirring often.
• Transfer the softened jalapenos, along with the bacon to a medium-sized mixing bowl. Add the cream cheese, 1/2 cup of Monterey Jack cheese, 1/4 cup of Cheddar, and the egg. Use a handheld mixer at medium-high speed (or a whisk) to mix the ingredients.
• Divide the mixture (about 2 large dollops) evenly over the tops of the chicken breasts. Top with the remaining 1/4 cup of Monterey Jack and 1/4 cup of Cheddar. Bake for 25 minutes, or until the chicken is completely cooked through. Serve and enjoy!

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.

JALAPEñO POPPER CHICKEN

Steps:

• Preheat oven to 350° F. Lightly grease a baking dish with non-stick spray.
• Place chicken breasts in the baking dish, season with salt and pepper, and set aside.
• In a small bowl, whisk together the sour cream, mayonnaise, and seasonings. Add the cheddar cheese, chopped bacon, and jalapeños. Stir together. Spoon evenly on top of chicken breasts.
• Bake for 25 minutes, or until the chicken reaches an internal temperature of 165° F. Set oven to broil and allow the tops of the chicken to brown slightly before removing from the oven.

JALAPENO POPPER CHICKEN CASSEROLE

Steps:

• Preheat oven to 425°. Arrange Tater tots in an ungreased 13x9-in. baking dish. Bake, uncovered 15 minutes. , Meanwhile, in a large bowl, combine cream cheese, sour cream, jalapeno peppers, garlic salt and pepper. Stir in half each of the chicken, Mexican cheese blend, bacon and green onions. Arrange chicken over Tater tots. Top with cream cheese mixture. Sprinkle with remaining Mexican cheese blend, green onions and bacon. Cover and bake until heated through, 20-25 minutes. If desired, top with additional sour cream and jalapeno slices.

JALAPEñO POPPER CHICKEN

Steps:

• Gather the ingredients. Preheat oven to 375 F and cover a baking sheet with nonstick foil. Set aside.
• In a large bowl, combine cream cheese, Mexican cheese blend, chopped bacon, and minced jalapeño.
• Using a sharp knife, cut chicken breasts horizontally until almost butterflied (creating a pocket in the center), then scoop 1/4 cup cream cheese jalapeño mixture into the center of each chicken breast.
• If necessary, use a toothpick to keep filling in.
• In a shallow bowl combine the flour, salt, and pepper.
• Beat the eggs and place in a second shallow bowl.
• In a third shallow bowl, combine the panko breadcrumbs with the taco seasoning.
• Dredge each stuffed chicken breast in the flour mixture, shaking off the excess.
• Then, dip each chicken breast in the beaten egg.
• Finally, coat the chicken breast with the breadcrumb mixture. Press to adhere.
• Place the coated chicken breasts onto the prepared baking sheet.
• Place baking sheet in oven and bake until chicken is cooked through, about 30 minutes. Enjoy!

JALAPENO POPPER CHICKEN

Steps:

• Preheat oven to 375.
• In a small skillet over medium-high heat, combine the bread crumbs and oil. Stirring often, toast until crispy and golden brown. Transfer bread crumbs to a small bowl and mix in the taco seasoning.
• Beat eggs in a shallow bowl or rimmed plate.
• In a small bowl, combine cream cheese, cheddar cheese and diced jalapenos.
• Using a small, sharp knife, either cut a pocket in each breast or butterfly them. If they're especially thick, I like to pound them a couple times with the flat side of a meat mallet to thin them out some first - too thick and it takes so long to cook through that the bread crumbs burn.
• Season the chicken lightly with salt and pepper. Divide the cheese filling evenly between the chicken breasts; close with toothpicks if you like.
• Dip the chicken in the beaten egg and then the bread crumb mixture, coating each piece completely. You can put them straight into the baking pan, or put a rack in the bottom of the pan first so the bottoms won't get soggy. Bake in a preheated oven 25 to 30 minutes, or until the chicken is cooked through.

JALAPENO POPPER CHICKEN BURGERS

Steps:

• Heat a small skillet over medium heat. Cook jalapeno halves until charred, about 4 minutes per side. Remove to cutting board and dice. Melt butter in pan and stir in panko. Toast until golden, about 2 minutes. Set aside.
• Stir cream cheese with half the jalapenos and ½ cup of the cheddar cheese. Set aside.
• Mix ground chicken with remaining jalapenos, remaining ½ cup cheddar, panko, egg, onion powder, sage and salt until combined. Shape into 4 ½-inch thick patties. Place on bbq over medium heat and cook, lid closed, for 5 min. Flip burgers and top with cream cheese mixture, cook until no pink remains in burger and cheese is melted over top, lid closed, about 5 min.
• Serve burgers dressed as desired.