Reviewed: Nov. 3, 2009

This was sooo good. It filling did taste just like a jalapeno popper! Yum-o! I only used about 1 and 1/4 jaleapeno's and I threw in some chopped green onions. I also tossed the chicken in an egg wash before breading it and threw in some red pepper flakes to the bread crumbs! Easy and good-will make again!

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Sammi D.

Cooking Level: Intermediate

Living In: Taylor Mill, Kentucky, USA

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Reviewed: Sep. 17, 2009

It was alright. Hubby and I thought it tasted a bit bland. Maybe needs more seasoning or some green chillies.

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Mrs. Hoffman

Cooking Level: Intermediate

Home Town: Haslett, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 13, 2009

This is very good, but they're pretty rich, so you can't eat much of it.

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AprilH

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Reviewed: Sep. 11, 2009

This turned out excellent. The only thing I did different was after browning the stuffed chicken breasts in oil, I then put them in the oven to continue cooking. Tastes very much like poppers!

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Carly

Cooking Level: Intermediate

Living In: Munroe Falls, Ohio, USA

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Reviewed: Aug. 21, 2009

My husband loved this! I made exactly as written except that I baked in the oven. Yum! Thanks for sharing!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Jul. 12, 2009

I love Jalapenos but this was too much.

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Lindsey C.

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Reviewed: Jul. 10, 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.

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ladybug2484

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: 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.

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melissassm

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Reviewed: Jun. 8, 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! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: 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.

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