Jalapeño Popper Chicken (Printable Version)
# What You'll Need:
01 -
2 boneless, skinless chicken breasts (each about 220g/7oz).
02 -
A pinch of kosher or regular cooking salt (roughly ¼ teaspoon).
03 -
Smoked paprika, ½ teaspoon.
04 -
1 tbsp of olive oil, extra-virgin type.
05 -
60g/2oz of cream cheese, softened.
06 -
½ cup shredded mozzarella.
07 -
¼ cup finely grated Parmesan cheese.
08 -
2 finely diced jalapeños, without seeds.
09 -
Garlic powder, half a teaspoon.
10 -
Black pepper, also ½ teaspoon.
11 -
Another ½ teaspoon cooking/kosher salt.
# Preparation Steps:
01 -
Turn your oven to 180°C/350°F and preheat it. Slice pockets in the thicker side of each chicken piece.
02 -
Warm up the cream cheese for a few seconds in the microwave. Stir it together with all the stuffing ingredients.
03 -
Stuff the chicken pockets with the filling and close them with toothpicks. Sprinkle on paprika and a bit of salt to season the outside.
04 -
Brown the chicken in a skillet with oil for about 2 minutes each side. Transfer to the oven and bake 15 minutes until the inside reaches 67°C/155°F.
05 -
Leave the chicken to rest for 5 minutes before you dig in.
# Additional Tips:
01 -
Jalapeños add flavor but aren't too spicy.
02 -
Use bell peppers for a mild version.
03 -
Stays fresh in the fridge for up to 3 days.