Jalapeno Popper Chicken

Jalapeno Popper Chicken Submitted by Sophie Sleeping
Jalapeno Popper Chicken Submitted by Sophie Sleeping
My mother can not cook...So she didn't! I remember her making frozen jalapeno poppers for snacks and party appetizers when I was a child. I DO like to cook, so I have turned this prepared, frozen appetizer into a home-cooked entree my whole family adores and requests often!




1 (8 ounce) package cream cheese, softened 1 cup shredded Cheddar cheese 4 jalapeno peppers, seeded and minced 4 skinless, boneless chicken breast halves 1 cup panko bread crumbs ¼ cup olive or peanut oil 1 teaspoon seasoned salt 1 teaspoon minced garlic salt and pepper (sea salt and freshly ground black pepper are best) ½ teaspoon cayenne pepper or to taste

Nutritional information

No nutrition information available


1. Stir together the cream cheese, Cheddar cheese, garlic and jalapenos in a small bowl. 2. Put panko in a bowl. Add salt and pepper to taste, as well as the cayenne. 3. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with ¼ of the cheese mixture. Secure with toothpicks. 4. Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F NOTE: I have made this twice. The first time, I did the above exactly. The second time, I pan fried for just a few minutes on each side, or just long enough to slightly brown the panko, and then I finished the chicken in the oven, at 350 for 25 minutes. I found that it helped cut down the greasiness just a bit where solely pan frying left it not TOO greasy, but a bit more than my tummy could handle!