Monday, November 14, 2011

Jalapeno Popper Stuffed Chicken

Oh do I have a yummy recipe for you!  I love jalapeno poppers wrapped in bacon (of course!) so when I saw this recipe I knew I needed to make it.  I found this on Allrecipes and did some tweaking to up the flavor.  I think the final product was really delicious!  I added bacon and pepper jack cheese and spiced up the crumb coating to add some more flavor.  My family loved it, even though it was a little spicy for my little ones.  I think I put a bit to much jalapeno in it for them, but it was just right for me.

I was really surprised at how quickly these came together. The total prep time was a little over 30 minutes, then 30 minutes to cook.  It might be pushing it for a weeknight meal, but not too bad all things considered.  So there's no excuse for not trying these!

Jalapeno Popper Stuffed Chicken
12" dutch oven
1 (8 ounce) package cream cheese, softened
1/2 cup + 3 Tbs. shredded Cheddar and pepper jack blend, divided
2 jalapeno peppers, seeded and minced
4 slices bacon, cooked and crumbled
4 (6 ounce) skinless, boneless chicken breast halves
1 cup Panko bread crumbs
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. cumin
1 tsp. salt
2 eggs, lightly beaten
1/4 cup vegetable oil (I used the grease from cooking the bacon instead)

Stir together the cream cheese, 1/2 cup Cheddar/pepper jack cheese, bacon and jalapenos in a small bowl. 

Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with broken spaghetti noodles (once it cooks there won't be any toothpicks to pull out and the spaghetti noodle will be soft so you won't even know its there). 

In a bowl or pie plate, combine the Panko, garlic powder, chili powder, cumin, salt and remaining 3 Tbs. of cheese.  Place the egg in another bowl or pie plate.  Dip each filled chicken breast in egg, then roll  in bread crumbs to coat. 

Heat the oil in a dutch oven over a full spread of coals, and cook chicken breasts until they are golden brown on both sides but not cooked through.   Drain most of the oil out of the pot.  Cover and bake at 350° for about 30 minutes or until the juices run clear.  Use 1 1/2 rings on top and 1 ring on the bottom.  Serves 4.

Source:  Inspired by Allrecipes


  1. I do love stuffed hot peppers... and this sounds awesome. Thanks for sharing!

  2. OMGosh that looks delish! I am soooo going to try this, now I'm really hungry too ;)

    Thank you for this post and all the yummy posts you've got here. I've been lovin' open fire cookin' with my DO's & cast iron pans.

  3. Just found your blog and this recipe on pinterest and love it! This chicken was so good! Thank you for having a blog like this! My husband I Love to break out the Dutch ovens on the weekends and enjoy some yummy meals! Can't wait to try more of your recipes.


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