BACON-WRAPPED JALAPENO POPPER-STUFFED CHICKEN BREASTS
Jalapeno popper dip is hidden inside chicken breasts then wrapped in bacon and baked to crispy deliciousness.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 4
Number Of Ingredients 7
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
Nutrition Facts : Calories 445.8 calories, Carbohydrate 2.8 g, Cholesterol 147.4 mg, Fat 30 g, Fiber 0.3 g, Protein 39.7 g, SaturatedFat 16.2 g, Sodium 1366.1 mg, Sugar 0.5 g
JALAPENO POPPER-STUFFED CHICKEN
A jalapeno popper (with a smear of cream cheese) turns a chicken cutlet into a crunchy, creamy and spicy roll-up. Serve with a side of ranch dressing to complete the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the jalapeno poppers according to package directions. Set aside to cool.
- Position a rack in the upper third of the oven and preheat to 400 degrees F. Set a baking rack into a rimmed baking sheet.
- Sprinkle the cutlets with salt and pepper. Put smooth side-down on a work surface with the short ends parallel to the edge of the countertop. Spread a fourth of the cream cheese over a cutlet, leaving about a 1/4-inch border. Lay a jalapeno popper across the short end closest to you and roll up to enclose the popper. Secure with a 6-inch wooden skewer. Sprinkle the cutlet with salt and pepper. Repeat with the remaining cutlets, cream cheese and poppers.
- Put the flour in a shallow dish. Beat the egg until very loose in a second shallow dish. Put the breadcrumbs in a third shallow dish.
- Coat the chicken roll-ups in the flour and the dip in the egg, letting any excess drip off. Then fully coat in the breadcrumbs. Transfer to a plate.
- Heat the oil in a large nonstick skillet over medium-high heat. Place the roll-ups in the skillet, seam-side down, and cook until golden brown on all sides, turning as needed, about 5 minutes. Transfer the chicken to the rack on the prepared baking sheet. Bake until cooked through, about 15 minutes.
- Remove the skewers from the chicken, cut each roll-up in half and serve.
JALAPENO POPPER STUFFED CHICKEN BREASTS
A creamy, spicy filled breast. Flash browning on the outside doesn't cook them through. Preheat your oven to finish cooking.
Provided by gailanng
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl; mix well.
- Cut a pocket horizontally through the thickest side of each chicken breast; fill with 1/4 of the cheese mixture. Secure with toothpicks. Tip: If breasts are thick, before slitting, slightly poud the thickest part of the breast side. It, also, makes for a larger pocket. Don't pound too thin.
- Combine Panko bread crumbs, garlic powder, onion powder, pepper and Parmesan; place on a piece of waxed paper.
- Beat egg and water in a shallow bowl.
- Dip stuffed chicken breast in egg mixture, then into Panko mixture, coating well.
- Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides until golden; place on a foil lined shallow baking sheet.
- Bake at 350 degrees in a preheated oven for about 15 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 753.1, Fat 49.4, SaturatedFat 19.1, Cholesterol 240.6, Sodium 1118.9, Carbohydrate 25, Fiber 1.9, Sugar 4, Protein 51
JALAPENO POPPER STUFFED CHICKEN BREASTS
My husband is not crazy about chicken, but one of his favorite snacks are Jalapeno Poppers, so I created this dinnertime recipe to give our chicken plenty of flavor. He loves it cooked this way and best of all is the quick cooking with little cleanup! - Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 375°. In a small bowl, mix cream cheese, cheddar cheese and jalapeno. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with cheese mixture. Sprinkle chicken with salt and pepper. Wrap 2 bacon strips around each chicken breast; secure with toothpicks., In batches, place chicken in greased air fryer, seam side down. Cook until a thermometer inserted into chicken reads 165°, 14-16 minutes, turning once. Let stand 5 minutes. Discard toothpicks before serving.
Nutrition Facts : Calories 518 calories, Fat 33g fat (15g saturated fat), Cholesterol 171mg cholesterol, Sodium 1150mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 51g protein.
HOT JALAPENO PEPPER FETA STUFFED CHICKEN BREASTS
A combination of my favorite flavors: feta, hot peppers and chicken... my boyfriend actually brought the leftovers to work for lunch (he never brings a lunch!) I've only made this once so far (when I made it up) but plan on making it again soon!
Provided by Tanya Pants
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375.
- Mix the ricotta, feta, hot peppers and spices together.
- Split the mixture into two bowls.
- Add the egg to one bowl and mix well.
- Spray a glass baking dish with Pam (big enough to hold the chicken and at least 2 inches deep).
- Use the egg mixture to stuff the chicken breasts, placing 1/4 of the mixture on each breast and then bringing the sides together and securing at the top with 1 or two toothpicks (don't worry if this is a bit messy).
- Brush some olive oil onto the top of the breasts so they brown better.
- Place the chicken in the oven for 25 minutes.
- Make the 2 cups of rice (follow directions on box).
- Fry the onions in 1 tbsp of olive oil until soft (medium heat).
- Add the chopped garlic and fry for 3 more minutes.
- Add the 2 cups sauce and simmer so that it is hot and ready when you need it (if you want to spice up your meal add some peppers to this sauce, too).
- Mix 1/2 cup of the sauce into the rice (keep simmering the rest).
- Remove the chicken from the glass dish and place the rice at the bottom.
- Spread the remaining cheese mixture across the rice.
- Place the breasts on top and put it back in to the oven until: the chicken is done and the rest of the contents are hot.
- Scoop a chicken breast and rice onto a plate and add tomato sauce (see picture).
Nutrition Facts : Calories 897.2, Fat 32.9, SaturatedFat 15.6, Cholesterol 205.3, Sodium 845, Carbohydrate 93.7, Fiber 3.7, Sugar 9, Protein 52.4
JALAPENO POPPER-STUFFED CHICKEN BREASTS
I've always loved jalapeno poppers and had some chicken breasts I needed to use up. I came up with this recipe and fell in love with it.
Provided by Bradley
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
- Combine crushed crackers, garlic powder, salt, and pepper in a bowl. Place bread crumbs in a second bowl. Pour beaten eggs into a third bowl.
- Pound each chicken breast with a tenderizer until thin. Place two strips of cream cheese and 1 tablespoon diced jalapeno on top of each breast. Fold together and dip in egg, bread crumbs, egg, and crackers in that order. Place in the prepared baking dish and secure with toothpicks or kitchen twine.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 612 calories, Carbohydrate 38.5 g, Cholesterol 219.2 mg, Fat 34 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 15.7 g, Sodium 750.1 mg, Sugar 4 g
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