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READY IN 36 mins

Jalapeno Popper Chicken

Read Reviews (49)

"This dish makes a satisfying meal out of a favorite appetizer." — LBR8

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 (8 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
2 jalapeno peppers, seeded and minced

4 (6 ounce) skinless, boneless chicken breast halves
1 cup seasoned bread crumbs
1/4 cup vegetable oil

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Directions

Stir together the cream cheese, Cheddar cheese, and jalapenos in a small bowl.
Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.
Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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PREP 20 mins
COOK 16 mins
READY IN 36 mins

Footnotes

Editor's Note
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

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Reviews More Reviews

Most Helpful Positive Review

Jun 18, 2009

It was delicious! The only changes I made was I added a bit of chili powder to the breadcrumbs and baked it in a foil lined baking tray @ 350 for about 30 mins instead of frying it.

—melissassm

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Most Helpful Critical Review

Sep 08, 2011

This idea was good. I had to work with a thinner portion of chicken, so I had to roll the "stuffing" up like a log almost and then roll in the seasoned bread crumbs, and I cooked it in the oven. Was good, but needs something on the outside of the chicken, or more seasoning in the bread crumbs I made. But the idea was great, and will just have to do something different with my bread crumbs and season the chicken for next time.

—babs2574

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70 Ratings

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Jun 09, 2009

My fiance gives this 5+ stars! I cut the recipe down to 1 serving and since my fiance is a jalapeno and spice lover, I used one whole jalapeno, which I left the seeds in. The only other change I made was to only fry this for a few minutes, just until the the breadcrumbs browned a bit. Then I baked at 350 for 20 minutes on a wire rack. This will be a "make again". Thanks! :)

—CookinBug

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Dec 09, 2009

Very good recipe but could use a hair more flavor. I baked mine (no pan frying at all) at 350 for 30 minutes, after dipping in milk then rolling in the bread crumbs. Next time I will double the jalapenos, and also add some garlic salt and/or onion powder to the cheese mixture. I will also dust the outside with garlic salt, to get a little more flavor out of this dish, but the recipe is a great starting point and probably great for those with less heat-tolerance.

—NJFoodies

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Feb 26, 2009

This was awesome! The chicken was a nice balance with the jalapeno. It tasted just like Jalapeno Poppers!

—AGGIE778

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Mar 17, 2010

Okay, I have yet to try a recipe from this site I haven't enjoyed making and eating! This recipe was no different! IT WAS OUTSTANDING! We are partial to spicier foods, so I added extra doses of Jalapeno peppers, plus added paprika, black pepper and crushed red pepper to the bread crumb coating. I also opted to bake it instead of the pan fry. It was cheesy and spicy spilling from the moistest chicken! My kids had seconds and my husband thought this would be a hit at his fall football gathering! I made it again for my parents who don't eat the peppers, substituting mushrooms and asparagus tips with the cheeses, and garlic salt and mustard seed in the coating. Great alternative. A recipe I will for sure be making again!!!

—shell

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Jul 13, 2009

This was so good! I added bacon into the cream cheese mixture and I also baked it. The spice of the jalapeno and the smoky bacon made a delicious combo. Also used low fat cream cheese and homegrown jalapenos. Will definitely make this again. My boyfriend couldn't get enough.

—ladybug2484

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May 21, 2009

Excellent and simple, if you don't mind frying - and I can not imagine that a baked version would turn out tasting as good! Even Mr. "I hate yardbird" loved it. Used flash-frozen chicken filets, thawed them, and basically butterflied them in cutting a pocket because they were pretty skinny filets. Filled the "pocket" with a seeded, intact half of a jalapeno instead of mincing the pepper, and couple TBS of the cheese mix. Held them together with toothpicks, and used a pan that can be soaked clean! The chix was preseasoned (roasted garlic); the cream cheese was a combo of what I had - whipped cr ch and onion/chive, with shredded cheddar/monterey jack. I did pre-cook the peppers in the microwave after cutting/seeding - one minute zap.

—Christine

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Nutrition

Calories
716 kcal
36%

Carbohydrates
23.3 g
8%

Cholesterol
184 mg
61%

Fat
45.9 g
71%

Fiber
1.7 g
7%

Protein
51 g
102%

Sodium
891 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jalapeno Popper Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 716
Calories from Fat: 413

% Daily Value *
Total Fat 45.9g 71 %
Saturated Fat 20g 100 %
Cholesterol 184mg 61 %
Sodium 891mg 36 %
Potassium 483mg 14 %
Total Carbohydrates 23.3g 8 %
Dietary Fiber 1.7g 7 %
Protein 51g 102 %
Sugars 2.2g
Vitamin A 21 %
Vitamin C 7 %
Calcium 30 %
Iron 36 %
Thiamin 16 %
Niacin 220 %
Vitamin B6 53 %
Magnesium 21 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.