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Monday
Apr302012

Jalapeño cream cheese stuffed chicken breasts

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!

Jalapeño Cream Cheese Stuffed Chicken Breasts

This is one of my favorite chicken recipes of all time. Easy, creamy and completely delicious!

Serves: 6

Total time: 50 min

Jalapeno Cream Cheese Stuffed Chicken Breasts


Ingredients:

  • 6 chicken breast halves, defrosted and fat trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 jalapeño peppers, finely chopped
  • 3 cloves garlic, minced
  • 8-oz. package cream cheese
  • 1/4 cup cheddar cheese, shredded
Instructions:
  1. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray and set aside. In each of the chicken breasts, cut a slit horizontally without going all the way through to the other side.
  2. Heat olive oil in a skillet over medium heat. Add jalapenos and garlic and cook, stirring, for 2-3 minutes. Add cream cheese to the skillet and stir until cheese is melted. Add cheddar cheese and stir until melted.
  3. Divide the mixture between the 6 breasts and spoon into openings. Seal the ends and secure with toothpicks. Place the chicken in the prepared baking dish and bake in the preheated oven for 30-35 minutes, or until chicken is cooked through. Remove toothpicks and serve warm.

 

 

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Reader Comments (22)

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!

05.1.2012 | Unregistered CommenterJen

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

09.24.2012 | Unregistered CommenterLindsay

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?

02.5.2013 | Unregistered Commenterkrissy

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

02.10.2013 | Unregistered Commentertimeless2282

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!

02.10.2013 | Unregistered CommenterMary

I just made this, and I have to say...two thumbs up! My hubby LOVED it. Thank you for sharing this recipe :)

02.21.2013 | Unregistered CommenterMarcy C

Is it very spicy? Can I serve this to my children?

06.11.2013 | Unregistered CommenterNicole

Hi Nicole! If you want to tone down the spice, cut back on the jalapenos. I don't think this is a super spicy meal, but I have a fairly high heat tolerance. You could even try just a half of a jalapeño...or none. It would still be delicious!
Megan

06.11.2013 | Registered CommenterMegan Porta

Great recipe! I used Montery Jack instead of cheddar and added some onion and Ortegas from the can. Also lightly seasoned the chicken. I put extra mixture on top during the last 10 minutes of baking. Loved the advice to stack like tacos...worked great!

07.1.2013 | Unregistered CommenterT.H.

How do you stack them like tacos?

07.25.2013 | Unregistered Commentererin

Hi Erin! I put a couple toothpicks through the ends to hold the "goodies" inside. Put them in before baking and remove them when they come out of the oven. Hope this helps!
Megan

07.27.2013 | Registered CommenterMegan Porta

http://recipesweet.net/jalapeno-cream-cheese-stuffed-chicken/
Same images.....

08.14.2013 | Unregistered CommenterKayla

This recipe is delicious! I used an extra jalapeño as my family loves spicy. Also, I process the cream cheese and jalapeños together before adding to the pan. Disperses the flavor that much more. So succulent, so juicy!
..... and to the poster about same images...that page gives credit to pipandebby, and clearly states to visit here for the fill recipe. Not sure why you pointed it out, but everything is legitimate. Thanks for sharing this recipe!

09.1.2013 | Unregistered CommenterTechSavvyAZ

This recipe is delicious! I used an extra jalapeño as my family loves spicy. I doubled the sauce recipe as well. If you leave them flat and coat the chicken after placing it in your baking dish, the extra sauce ends up as almost a gravy. Also, I process the cream cheese and jalapeños together before adding to the pan. Disperses the flavor that much more. So succulent, so juicy!
..... and to the poster about same images...that page gives credit to pipandebby, and clearly states to visit here for the fill recipe. Not sure why you pointed it out, but everything is legitimate. Thanks for sharing this recipe!

09.1.2013 | Unregistered CommenterTechSavvyAZ

Oh, yum. This is going to make my Love so happy, and the idea to prop up the chicken like tacos while it bakes is a good one. Thanks!

09.15.2013 | Unregistered CommenterTrina

I added cooked bacon bits to the cheese mixture. Turned out amazing!! Thanks for sharing :)

11.20.2013 | Unregistered CommenterAmanda

When do u get jalapeño in the store. Do you use fresh?

12.28.2013 | Unregistered Commenterbrittney

Delicious! I halved the recipe (since I don't need 6 whole chicken breasts just for myself). Pretty much halved every ingredient except I used the full 1/4 cup of shredded cheese. Turned out amazing!

03.14.2014 | Unregistered CommenterAmanda

This looks absolutely delicious! I can't wait to try it. My question is what would you pair with this for a complete dinner? Someone suggested rice but I think that might be too heavy with the chicken. Any suggestions?

05.5.2014 | Unregistered CommenterSabrina

Hi Sabrina! Yes! Pair it with rice or noodles and a veggie. PERFECT meal! I hope you like it. Please let me know how it turns out!
Megan

05.5.2014 | Registered CommenterMegan Porta

I made this dish and it turned out great. I want to add it to my christmas menu. Have you tried prepping the chicken, stuffing it, and putting it in the fridge overnight then cooking the next day? thanks!

12.15.2014 | Unregistered CommenterTania

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