Jalapeno Cream Cheese Stuffed Chicken Breast
Submitted by mrickman
Jalapeno cream cheese stuffed chicken breast wraps pounded chicken around a smooth, spicy jalapeno-and-herb cream cheese filling, then bakes it blanketed in more of the same. A jalapeno-popper twist on chicken.
YIELD
2 servingsPREP
30 minCOOK
45 minREADY
90 minIf a jalapeno popper grew up and became dinner, this would be it. Pounded-thin chicken breasts get rolled around a creamy, spicy filling, then crowned with even more of it, so the whole thing bakes up rich, tangy and gently fiery.
The filling is whirled smooth in a food processor: a whole can of jalapenos, juices and all, blended into cream cheese with dill, thyme, salt and pepper. Pureeing the peppers spreads their heat evenly through the cream cheese rather than leaving hot pockets.
Pounding the chicken until thin and a little pulpy does two jobs: it tenderizes the meat and gives you a flat surface that rolls up neatly around the filling. Smear, roll, then spoon the rest over the top so nothing dries out as it bakes.
A loose foil tent traps moisture, keeping the chicken juicy through its bake. Serve over jasmine rice to catch the creamy, spicy sauce that pools in the dish.
Pro Tips
- Pound the chicken to an even thickness so it cooks through and rolls cleanly.
- Cook to an internal temperature of 165°F (74°C) for juicy chicken.
- Blend the filling completely smooth so the heat spreads evenly.
- Spoon plenty of the mixture over the top so the chicken stays moist.
Variations
- Use fresh jalapenos and seed them for milder, fresher heat.
- Add shredded cheddar or crumbled bacon to the filling for full popper vibes.
- Swap jasmine rice for cauliflower rice to keep it low-carb.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
If you have a food processor, purée the whole can of jalapenos with the juices. Process jalapenos until all the large chunks are almost gone.
Add the cream cheese by slicing the bar down the middle lengthwise and then again widthwise so that you can have cubes. Add in pepper, dill, thyme and salt to taste. Process until everything is mixed together.
Mix until smooth and creamy, and there are no lumps of cream cheese.
Put cream cheese mixture into refrigerator while you prepare the chicken. Cut all excess fat from chicken. Using a meat tenderizer beat the chicken until flattened and a little pulpy.
Place the chicken in a casserole dish smooth side down. Remove cream cheese mixture from refrigerator and smooth a little onto each chicken breast, just covering it.
Now roll chicken up and spoon the rest of the cream cheese mixture over the chicken breasts making sure to cover them compeltely with the mixture. Loosely tent some foil over the casserole dish and place in the oven and baje for 45 minutes.
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