Jalapeno Popper Stuffed Chicken Breasts

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 178.3
  • Total Fat: 2.7 g
  • Cholesterol: 49.5 mg
  • Sodium: 164.8 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 24.5 g

View full nutritional breakdown of Jalapeno Popper Stuffed Chicken Breasts calories by ingredient
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Submitted by: CHEF_MEG
Jalapeno Popper Stuffed Chicken Breasts

Introduction

If you like jalapeno poppers, you'll love this recipe! The spicy pepper mellows out a bit as it cooks.
If you like jalapeno poppers, you'll love this recipe! The spicy pepper mellows out a bit as it cooks.

Number of Servings: 4

Ingredients

    1 1/2 teaspoons dark chili powder
    1/4 teaspoon red pepper flakes
    1 teaspoon ground cumin

    1/2 cup panko (Japanese bread crumbs)
    4 small jalapeno peppers, stems and seeds removed
    4 garlic cloves, sliced
    1/4 cup hummus or reduced-fat cream cheese
    16 ounces boneless skinless chicken breasts, (4 ounces each)

    Yogurt sauce
    1/4 cup fat-free plain Greek yogurt
    2 tablespoons chopped parsley
    2 tablespoons lime juice







Tips

To mellow the pepper's heat even more, steam the diced peppers in the microwave for two minutes with two tablespoons of water, then add to the recipe.
Like it spicy? Don't remove the ribs and seeds.


Directions

Preheat the oven to 375 degrees. Place an oven-safe wire rack on a baking sheet. Spritz the wire rack with cooking spray.

In a small bowl, combine the spices. Place a third of the spice blend in a zip-top plastic bag or shallow, flat dish with the breadcrumbs.

Dice the peppers and add to the bowl with half of the remaining spice blend, hummus or cream cheese, and garlic. Stir to combine.


Cut a slit into the side of each chicken breast to form a pocket.

Divide the jalapeno stuffing mixture among the four chicken breasts, then use toothpicks to close them.

Spritz the chicken with cooking spray, then roll in the breadcrumbs.

Place the chicken on the wire rack and spritz with cooking spray.

Bake for 20 minutes, turning the chicken after 10 minutes, until the chicken. Remove from oven.

While the chicken is cooking, prepare the yogurt sauce.
In a small bowl, mix together the yogurt, parsley, lime juice, and the remaining spice blend.

Serving Size: Makes 4 servings; 3 ounces cooked chicken per serving with a heaping tablespoon of sauce





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Member Ratings For This Recipe


  • Very Good
    14 of 14 people found this review helpful
    made w/ 3 wedges laughing cow garlic/herb & 1/4 jalapeno. Turned out AWESOME!!! - 5/14/13

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  • Incredible!
    9 of 9 people found this review helpful
    Very, very good! I used chicken thighs instead of breasts and had enough filling & breading for 5 thighs. Didn't make the yogurt sauce, but will have to get yogurt for next time. Hubby liked it pretty good, he says, and for him, that's saying a lot! - 4/29/13

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  • Very Good
    5 of 5 people found this review helpful
    Good recipe. The yogurt sauce helps cut the heat if you want. Had to cook it longer but maybe that's because I had big chicken breasts. - 5/12/13

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  • Very Good
    4 of 4 people found this review helpful
    Made this the other night. My husband and I both loved it. I used chicken cutlets pounded to 1/4". Spread the cream cheese
    mixture on one side and rolled the chicken before breading. The next time I will try it with hummus and use more peppers. We like it hot. - 7/28/13

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  • Very Good
    4 of 4 people found this review helpful
    I used the low-fat cream cheese and it was great. Thank You. - 5/12/13

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  • Very Good
    3 of 3 people found this review helpful
    This was delicious! My 9 yr old chose to make it and I walked him right through. The yogurt was a perfect accompaniment to mellow out the bite. Directions need a little editing. Beware of the bare hands meets jalapeno... we discovered if you put milk on it the sting will go away. - 7/3/14

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  • Incredible!
    3 of 3 people found this review helpful
    USE CAUTION when handling jalapenos. Wear gloves & DO NOT touch your face. I didn't wear gloves and my hands are burning. :(
    Otherwise, this recipe ROCKS. I went the not-so-spicy route and sub'd paprika for a portion of the chili powder. Also it took my oven an extra 10 min to cook. - 8/4/13

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  • Incredible!
    3 of 4 people found this review helpful
    I used reduced fat cream cheese - not a big fan of hummus added some fresh chives to the mixture. - 5/28/13

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  • Incredible!
    2 of 2 people found this review helpful
    Oh goodness, this was so good! We had it 2 days ago and will cook it again for company tonight! 5 Stars for sure! - 5/28/13

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  • Very Good
    2 of 2 people found this review helpful
    A little too hot for me but my family loved it. It was really good, I would just need to cool down the jalapeno in my own the next time. - 5/13/13

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  • 2 of 21 people found this review helpful
    Nope. Thought it was gross. But I am not a fan of cumin.
    Nothing close to a jalapeno popper. - 5/12/13

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  • 1 of 1 people found this review helpful
    I skipped the yogurt sauce and instead used some Oikos brand greek yogurt jalapeno salsa dip. delicious! - 8/24/14

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  • Incredible!
    1 of 1 people found this review helpful
    Very good. Next time I will dice the garlic instead of slicing it. I found the garlic pieces too large to stuff properly. - 6/2/14

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  • Very Good
    1 of 1 people found this review helpful
    Used a combination of chicken breasts (2) and thighs (4) and had enough stuffing for all. We really enjoyed this, but did not particularly care for the yogurt sauce. We'll skip that part next time. - 6/27/13

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  • Very Good
    1 of 1 people found this review helpful
    We will definitely be eating this again! - 5/28/13

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  • Bad
    1 of 19 people found this review helpful
    Way too hot and spicy... I'll stuff mine with broccoli and cheese. - 5/12/13

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  • Incredible!
    1 of 4 people found this review helpful
    Thanks for sharing! - 5/6/13

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  • So good! I added fresh squash and asparagus to the stuffing. Yum! - 7/13/15

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  • DS and I thought this recipe was great, DH did not like it. I'll try changing the filling: add LF cheddar, cut the heat a bit, use hummus instead of cream cheese.
    Overall I really like this recipe, just need to find what will work for my family. - 5/5/15

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  • This ok. I wouldn't make it again. I found another recipe I prefer. I didn't make the yogurt sauce either. - 3/16/15

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  • Loved this recipe. I will make a few changes in the future for personal tastes, but still very very good as written. - 3/3/15

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  • The chicken took about 30 minutes to cook. Also i used cream cheese instead of the hummus and it melted into the chicken. The yogurt dip on the side was not good at all. I would pass this recipe up. - 2/26/15

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  • Even hubs loved it! It was a tad hot for my whimpy palette but still, the flavor was divine!!!! - 2/9/15

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  • Tried this without the yogurt sauce. Family loved it. - 1/7/15

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  • Used cilantro in the yogurt sauce instead of parsley-this was really good! The entire family loved it! - 1/6/15

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