Jalapeño cream cheese stuffed chicken breasts
04.30.2012 
Some days I picture myself in a Family Circus comic, where you can see the path of footprints through the house with all of the unnecessary turns and stops all the way through. If I tracked my steps around this house in a single day, it would be hilarious! Back, forth, around in circles, up, down, repeat. Don't get me wrong, I LOVE IT. I love being at home with my boys, and even on the rough days I feel like I appreciate almost every little moment with them. There will be a day when I will miss this circus, and I always try to remember that.
So here in my circus-like kitchen, with the performers doing acrobatics around me, I made this totally yummy stuffed chicken. It was sooo good, you guys! And not "too" spicy (i.e., not too spicy to serve to guests). And it is super easy to prepare.
Preheat your oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray and set aside.
In each of 6 defrosted chicken breast halves, cut a slit horizontally into the breast without going all the way through to the other side.
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Add:
2 jalapeno peppers, finely chopped
3 cloves garlic, minced
Cook and stir for 2 to 3 minutes.
Add:
8-oz. package of cream cheese
1/4 cup cheddar cheese, shredded
Stir until the cheese is melted.
Divide the mixture between the 6 breasts and spoon into the openings.
Seal the ends and secure with toothpicks. Place the chicken in the prepared baking dish. I propped the breasts on their ends so that they were stuffing-side up because I was afraid the guts would leak out if I would have laid them on their sides. It worked well having them stacked like tacos.
Bake in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through.
Remove the toothpicks and serve warm. If you are feeling crazy, serve with salsa and guacamole.
From my circus to yours!
Printable recipe: Jalapeno cream cheese stuffed chicken breasts
Cream Cheese, Jalapenos, Stuffed in Chicken
Reader Comments (7)
I had some chicken that was very similar to this the last time I was in NYC. It was served over rice and the filling kind of oozed out and flavored both. It was insanely good!
I made this with whatever I had, ( didnt have jalepenos so used hot banana peppers ) it was really good I also used italian bread crumbs to bread the chicken, served with roasted potatoes, was really good
I made this tonight but used 1/3 less fat cream cheese and 2 ounces of shredded Cabot 50% less fat cheddar. I also sprinkled the outside of the breasts w/ salt, pepper, and smoked paprika before baking.
DELICIOUS! And man-approved ;)
This may be a silly question, but did you use 6 whole chicken breasts and cut them in half. Or did you use three chicken breasts that when cut in half make 6?
It is 6 whole chicken breast slit in half but not cut all the way through. So you should still have 6 chicken breast just slit open
This was yummy! I baked it about an hour though to make sure the breasts would be done. I also tried it with bread crumbs on the outside of the breasts. I will def make this again!
I just made this, and I have to say...two thumbs up! My hubby LOVED it. Thank you for sharing this recipe :)