Jalapeno Popper Chicken

Jalapeno Popper Chicken

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 520.4
  • Total Fat: 20.2 g
  • Cholesterol: 261.0 mg
  • Sodium: 612.6 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 66.0 g

View full nutritional breakdown of Jalapeno Popper Chicken calories by ingredient
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Recipe from Elly says OPA!

Recipe from Elly says OPA!


Number of Servings: 2


    Jalapeño Popper Chicken

    1/2 cup panko
    2 tsp. canola oil
    1.5 – 2 tsp. taco seasoning or mixture in notes*
    1 egg
    2 oz. reduced fat cream cheese
    1/4 cup shredded cheddar cheese (we used 2%)
    1-2 jalapeño peppers, seeds and ribs removed, minced
    2 chicken breasts


*Note: To make your own taco seasoning mixture, combine 1/2 tsp. chili powder, 1/4 tsp. cumin, 1/8 tsp. garlic powder, 1/8 tsp. onion powder, 1/8 tsp. cayenne pepper, 1/8 tsp. oregano, 1/8 tsp. paprika, and salt and black pepper to taste.


Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil.

In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning* and stir to combine.

In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.

Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.

Dip the chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.

Serving Size:  Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user HEATHERSNYDER.

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Member Ratings For This Recipe

  • Very Good
    Because I am eating low carb - instead of the panko I used crushed pork rinds to get the same effect. And I used different seasonings to cut carbs also. - 6/10/13

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  • Incredible!
    My fiance is not a fan of baked chicken breasts... but he LOVES this recipe! I try to make it weekly because we both like it so much. I use the recipe for the taco seasoning and it comes out so flavorful...just great!!! - 1/22/13

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