What could be better than enjoying ooey, gooey, cheesy jalapeño poppers? Getting to enjoy them for dinner!
Around the test kitchens, we’re crazy for the flavors of jalapeño poppers, so when the time came to create new recipes for the 13th Edition Betty Crocker Cookbook, we knew we wanted a way to develop a dinner recipe with the familiar flavor of the adored appetizer.
Chicken breasts are cut to form pockets for the delectable filling. A tasty combo of two cheeses, and sliced fresh jalapeños are stuffed in each breast before being topped with a crispy panko topping with even more cheese and bacon—yum! Baked in the oven, the filling infuses the chicken with incredible flavor while chicken breasts turn out moist and tender and ready for your fork to dive right into.
We love serving these jalapeño popper chicken breasts with cheesy Mexican rice mix and a crisp green salad or coleslaw while the chicken bakes to make it a meal everyone will want to put on repeat.
Jalapeño Popper Chicken
- Prep Time 25 min
- Total 1 hr 5 min
- Servings 4
- Ingredients 13
Ingredients
Chicken
- 6 oz cream cheese, softened (from 8-oz package)
- 1/2 cup finely shredded sharp Cheddar cheese (2 oz)
- 2 teaspoons chopped fresh cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 (6 to 8 oz) boneless skinless chicken breasts
- 1 large red or green jalapeño chile, seeded if desired, cut crosswise into 8 slices
Topping
- 1/2 cup plain panko crispy bread crumbs
- 1/4 cup finely shredded sharp Cheddar cheese (1 oz)
- 2 tablespoons butter, melted
- 1 tablespoon chopped fresh cilantro
- 4 slices bacon, crisply cooked, coarsely crumbled
- Additional jalapeño slices and chopped cilantro, if desired
Instructions
-
Step1Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir cream cheese, 1/2 cup Cheddar cheese, cilantro, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper until mixed. Set aside.
-
Step2Cut pocket in each chicken breast by making a horizontal slit along one long side, being careful to not cut through to opposite side. Stuff each pocket with about 1/4 cup of the cream cheese mixture; top with 2 jalapeño slices. Press edges of chicken over filling. Sprinkle chicken breasts with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
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Step3In small bowl, stir together all topping ingredients except additional jalapeño slices. Sprinkle bread crumb mixture evenly over chicken breasts.
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Step4Bake uncovered 30 to 35 minutes or until juice of chicken is clear at center of thickest part of chicken (at least 165°F). Garnish with jalapeño slices and chopped cilantro. Cool 5 minutes before serving.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 580
- Calories from Fat
- 330
- Total Fat
- 36g
- 56%
- Saturated Fat
- 19g
- 94%
- Trans Fat
- 1g
- Cholesterol
- 195mg
- 64%
- Sodium
- 870mg
- 36%
- Potassium
- 440mg
- 12%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 50g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 4%
- 4%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 10%
