I can’t be the only one that loves jalapeño poppers, right? There’s something so satisfying about those spicy pop-in-your-mouth bites filled with cheese that keeps you going back for more. I wanted to turn the flavor of jalapeño poppers into a main course dish that everyone would enjoy the same way. I decided to add some bacon to the mix in homage to bacon-wrapped jalapeño poppers, which may be even better than the originals; I think it rounds out the meal perfectly.
I started by gathering my ingredients and pre-heating the oven to 350°F. I used my cast iron skillet for this recipe, but you could easily use a different oven-safe skillet or a regular pan and transfer the chicken to a baking sheet to finish the cooking process.
First I removed the seeds and then diced the fresh jalapeños. You could leave a few seeds in for more heat, if you’d like.
Next I diced the green onions into small pieces. I love the taste of green onions in almost every dish – they brighten the flavor and add a little crunch that is otherwise missing.
I also cooked the bacon in the microwave between two sheets of paper towels. If you prefer to cook bacon on the stove and save the grease, feel free to use that method instead. I crumbled the bacon up into little pieces and set them aside.
In the microwave I warmed the cream cheese until softened. I added the jalapeños, green onions, bacon and cheddar cheese.
Using a spatula I stirred until all the ingredients were thoroughly combined. I actually made a double recipe of the filling and used the leftovers to make one of my most popular recipes, Jalapeño Bacon Biscuits. I highly recommend doing the same as you only need a few extra ingredients to make both!
Next I used a small knife to cut a pocket into the chicken breasts. I took about 2 tablespoons of the filling and stuffed it into each pocket in the chicken breasts before securing them with a toothpick. The cheese will probably still ooze out of the chicken as it cooks, but this kept them together better in the pan. Don’t forget to remove them before eating!
I placed each chicken breast top side down in the skillet and added salt and pepper to the exposed meat. Over medium heat I seared the tops of the chicken breasts on the stove until golden brown. If you’re not using a cast iron skillet, you may want to add 1 tablespoon of butter or oil to grease your pan first. I flipped them once, added salt and pepper to the tops and then placed them in the oven for 30 minutes until cooked through. The last 2 minutes in the oven I also turned the broiler on to continue to brown the tops before removing them from the oven. This is a very easy dish to make and the chicken is extremely tender. To up the fat content, you could also use chicken thighs and stuff the filling under the skin instead. The flavors inside make this a cheesy, delicious meal for families or parties any time of year. What filling do you enjoy in stuffed chicken? Let me know in the comments below!
- 4 chicken breasts, about 4oz each
- 8tblsp cream cheese
- 2oz shredded cheddar cheese
- 2 slices thick cut bacon
- 1/4c jalapeños, diced
- 4tblsp green onions, diced
- Pre-heat the oven to 350°F.
- Dice the jalapeños and green onions.
- Use your preferred method of cooking for the bacon; crumble into small pieces and set aside.
- Soften the cream cheese in the microwave for approximately 30 seconds.
- Add the cheddar cheese, jalapeños, green onions and bacon to the cream cheese; mix until combined.
- Use a small knife to cut a pocket in the chicken breasts.
- Stuff approximately 2 tablespoons of filling into each chicken breast. You can use a toothpick to hold them closed while cooking.
- Place the chicken top side down in the cast iron skillet; add salt and pepper to the bottom.
- Sear over medium heat until golden brown; flip once and then add the skillet to the oven.
- Bake for 30 minutes or until cooked through. Optional: Turn on the broiler the last 2 minutes to continue to brown the chicken.
Per serving: 298 calories, 1g total carb, 1g net carb, 18g fat, 34g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)