CHEESE AND JALAPENO STUFFED CHICKEN BREAST
I love bacon jalapeño poppers and by adding the same ingredients to chicken breasts...you can have a whole meal with that jalapeño popper flavor. For less fat use low fat cheeses and center cut bacon.
Provided by Vickycatchytorie
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
CHEESY JALAPENO BAKED STUFFED CHICKEN
Make and share this Cheesy Jalapeno Baked Stuffed Chicken recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
- Combine cream cheese, cheddar, green onions, jalapeno 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.
JALAPENO-STUFFED CHICKEN BREAST
Turn up the heat at your dinner table with grilled, stuffed chicken breasts filled with a mixture of jalapeno peppers and two types of cheese.
Provided by JGesq
Categories Stuffed Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place jalapeno peppers on a microwave-safe plate. Microwave on high power until soft but still plump, 1 to 2 minutes. Remove and discard seeds. Dice peppers.
- Mix diced peppers, Monterey Jack cheese, onion, cream cheese, garlic, and cumin together in a bowl.
- Make a pocket in each chicken breast, being careful not to cut through the sides or bottom, as follows: Make a vertical slice in the top center of each breast, starting about 1/2 inch in from each edge. Starting inside the vertical slit, cut horizontally into the chicken breast in both directions; this should leave you with a nice pocket.
- Press 1/4 of the pepper-cheese mixture into each breast. Close and secure with toothpicks. Spray chicken breasts with cooking spray and season with salt.
- Place chicken on the preheated grill with toothpicks facing upwards. Grill for 12 minutes, then turn and cook until no longer pink in the center and the juices run clear, 3 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks before serving.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 2.5 g, Cholesterol 108.7 mg, Fat 12.7 g, Fiber 0.5 g, Protein 34.3 g, SaturatedFat 6.8 g, Sodium 188.7 mg, Sugar 0.8 g
ROASTED JALAPENO & CHEESE STUFFED BACON WRAPPED CHICKEN
See recipe #51522 to roast the jalapeno on a gas range. I've seen oven roasted recipes all over the internet. Two cooking methods provided: oven and grilling.
Provided by gailanng
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Flatten chicken breasts to approx 1/4" thickness. Season both sides of chicken with garlic salt and pepper.
- Divide and place sliced smoked jalapenos on each breast with cheese. Fold over the chicken and secure with a tooth pick or two. Then wrap each chicken breast with bacon.
- Brown rolls over medium heat until bacon just begins to crisp. Place on a baking sheet and bake in a 350 degree oven for 20 minutes.
- Grilling Method: Skip step #3. Grill on all sides until chicken and bacon are cooked through, being careful because the cheese will melt and seep out. Watch for flare ups from bacon fat.
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
MAKE-AHEAD JALAPEñO-STUFFED CHICKEN
These cream cheese and jalapeño-stuffed chicken breasts are simple enough to make on the spot, but you can easily prepare them ahead of time, too. Make the most of your time with our spicy, cheesy Make-Ahead Jalapeño-Stuffed Chicken.
Provided by My Food and Family
Categories Chicken
Time 1h
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 135 mg, Sodium 580 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 2 g, Protein 27 g
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
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
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JALAPEñO-CHEESE STUFFED CHICKEN BREASTS
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Cuisine AmericanCategory ChickenServings 4Total Time 55 mins
- Place the chicken cutlets between 2 sheets of plastic wrap and pound them to a thickness of about 1/4-inch.
- Combine the cream cheese, shredded Monterey Jack, chopped jalapeños and 2 tablespoons of the cilantro in a small bowl until smooth. Divide the mixture between the 4 pieces of chicken and spread it to within 1/2-inch of the edges of each. Starting at the narrow end, roll up the cutlets and set aside.
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- Place one of the chicken breasts in a large resealable plastic bag and use a meat pounder, rubber mallet, or the bottom of a small-but-heavy pot to pound the chicken so it’s 1/4 inch [1/2 cm] thick. Repeat the process with the remaining chicken breasts.
- Place the cream cheese, cheddar cheese, jalapeño, cilantro, and ½ teaspoon salt in a small bowl and stir well to combine. Evenly divide the mixture among the pounded chicken breasts and use your fingertips or a rubber spatula to spread it to cover, as if you were buttering toast. Starting with one of the narrower ends of each chicken breast, roll each one up as if it were a miniature yoga mat. Secure each chicken breast with a toothpick or two. Place each chicken breast in a baking dish (or an ovenproof skillet), toothpicks down (seam sides down).
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