So, I’ve had a package of cream cheese staring me in the face for a few weeks now.  I don’t often buy cream cheese, and I have no idea why I bought this package.

One of my favorite things to use cream cheese with is for jalapeno poppers.  I love the things.  That being said, I didn’t have any fresh jalapenos to make poppers with.  I did, however, have some pickled jalapenos and some chicken breast.

I wasn’t sure if these would turn out, but the first comment out of my husband’s mouth was, “Whoa.  This is good.”  Usually he will help me figure out flavors and help me decide what changes to make to a recipe as I’m trying to figure it out.  This recipe didn’t need to have that conversation!

Jalapeno Popper Stuffed Chicken via Good Eats Girl

Jalapeno Popper Stuffed Chicken (adapted from Elly Says Opa)

-1 cup panko breadcrumbs

-4 teaspoons vegetable oil

-2 large boneless skinless chicken breasts (if the chicken breast you are using are smaller, you can use 3-4)

-3 ounces cream cheese, softened

-3 Tablespoons diced jalapenos

-1/3 cup shredded cheddar cheese

-1/2 teaspoon garlic powder

-1 cup milk or buttermilk



In a small pan, heat oil and add panko to the pan.  Stir breadcrumbs over the heat until they are toasted.  Watch this and continue stirring as these will toast quickly!  After they are toasted, place in a bowl.

Preheat oven to 375 degrees.

Place a wire rack on a baking sheet.  Spray the wire rack with cooking spray.

In a small bowl, combine cream cheese, shredded cheddar, garlic powder, and jalapenos.  Pour milk into separate bowl.

Place chicken breast under a sheet of plastic wrap.  Pound chicken breast using a meat mallet (or a can of vegetables) until it is about 1/4 – 1/3 inch thick.

Place half of the cream cheese mixture on the flattened chicken.  Fold the chicken so that the mixture is contained inside of the chicken breast.  Secure with toothpicks.

Dip the stuffed chicken in the milk and then dredge through the toasted panko.  Place on the wire rack and bake at 375 degrees for approximately 30 minutes.  Cook until the chicken has been cooked through.  The chicken breasts that I used were quite large, so they took a bit longer than 30 minutes.

This meal was great…we will be adding it into our meal rotation frequently!

Today is going to be spent hanging out at home…we have an unexpected snow day today!  Have a fabulous Tuesday!

7 Responses to “Jalapeno Popper Stuffed Chicken”

  1. I’m not a huge jalepeno fan, but this looks delicious!!!!!

  2. Saw this recipe on your fb post this morning and I knew I had to come check it out!

  3. Biz says:

    What??!!! That sounds amazeballs! And the fact that it’s baked – yep, making this for me and my SIL next week – woop!

  4. Oh man, this sounds amazing. Now that I have a boy to cook for, I’ve been trying to come up with more meat recipes, since I almost never cook it for myself. Apparently I cant hand him a bowl of broccoli and call it a meal. :)

  5. what a creative dinner idea! i made jalapeno popper dip recently and it was so good. would love an excuse to eat it for dinner :)

  6. Tiffany says:

    Hmmmm, I have all of these ingredients on hand, just saying!!!

    Looks amazing, as always.

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