Jalapeño Popper Stuffed Chicken

Bacon-wrapped chicken on a plate with a spinach salad.

5 from 1 vote

Jalapeño Popper Stuffed Chicken

Stuff a chicken breast with cream cheese and jalapeños, then wrap in bacon for a jalapeño popper style stuffed chicken dinner.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Canadian

Servings:

Calories: 475kcal

Author: Jacqueline Piper

Equipment

Ingredients

4 small boneless skinless chicken breasts or 2 large
8 slices bacon
3 jalapeños diced
4 oz cream cheese softened
½ cup shredded cheddar cheese

Instructions

Preheat oven to 375℉ (190℃).
Line a baking sheet with parchment paper or a silicone baking mat.
Butterfly: To butterfly each chicken breast, slice them in half lengthwise, almost all the way through. Do this by pressing down on the chicken breast with one hand and carefully sliding your knife through.
Don't cut all the way through, so you can open the chicken breast like a book. Flatten the thicker parts by pounding with a meat mallet or rolling pin.
Mix the cream cheese, cheddar cheese, and diced jalapeno in a bowl. (You could add cooked chopped bacon here instead of wrapping it around, if you choose, and skip pan frying below.)
Stuff: Divide the filling in half and spread each half on one side of the open chicken breast and then close them again so that they are stuffed.
Wrap: Wrap each stuffed chicken breast in bacon, about 2 pieces per breast.
Fry: Heat a frying pan over medium heat. Fry each chicken breast for 4-5 minutes per side, or until the bacon is crispy.
Bake: Bake chicken for 25 minutes or until cooked all the way through.

Notes

For a quick optional sauce, fry a few cloves of garlic, add whatever filling is left behind on the baking sheet after baking the chicken, then thin out with some cream, whisking to make a sauce.

The Government of Canada says chicken pieces are cooked when the internal temperature reaches 165°F (74°C). You can check for doneness using a meat thermometer.

Nutrition