Stuffed Jalapeño Chicken (Print Version)
# Ingredients:
01 -
2 skinless, boneless chicken breasts (about 220g/7oz each).
02 -
Half a teaspoon of black pepper.
03 -
¼ teaspoon of kosher or cooking salt.
04 -
A tablespoon of extra virgin olive oil.
05 -
Two jalapeños, finely chopped and seeds removed.
06 -
½ teaspoon smoked paprika.
07 -
60g/2oz of cream cheese, softened.
08 -
¼ cup shredded parmesan cheese.
09 -
½ teaspoon garlic powder.
10 -
½ cup shredded mozzarella cheese.
11 -
Another ½ teaspoon of kosher or cooking salt.
# Instructions:
01 -
Set your oven to 180°C/350°F. Carefully slice pockets into the thicker side of each chicken breast.
02 -
Microwave cream cheese to soften it. Combine it with the rest of the filling ingredients in a bowl.
03 -
Stuff the chicken with the mixture and use toothpicks to close the pockets. Sprinkle some paprika and salt on the outside.
04 -
Heat an oiled skillet and cook chicken for 2 minutes on each side. Then bake in the oven for 15 minutes until the temperature inside reads 67°C/155°F.
05 -
Let the chicken sit for 5 minutes before you serve it.
# Notes:
01 -
Jalapeños don’t make it very spicy.
02 -
Swap jalapeños for bell peppers if you want no heat.
03 -
Keeps up to 3 days in the fridge.