Stuffed Jalapeno Peppers With Chicken Recipes

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.

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

Steps:

• Split the jalapenos in half and remove all seeds.
• Take raw chicken and slice pieces large enough to fit inside one half a pepper.
• Slice onion in slivers.
• Mix all seasonings in a Ziplock bag, add chicken and place in fridge for at least 2 hours.
• Place raw marinated chicken chunks with onion slivers in each jalapeno half.
• Wrap one piece of bacon around stuffed jalapeno starting at the top and overlapping to the end to form a cocoon.
• Thread a toothpick through bacon to keep it closed.
• Grill till bacon is done and chicken is cooked.
• Serve with soft cream cheese.

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.

Steps:

• Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.