Chicken With Jalapeno Popper Sauce Recipes

JALAPENO POPPER CHICKEN RECIPE

Steps:

• Start by preheating your oven to 350 degrees. Then grease the pan and set aside. I used an 8x8 pan.
• Now place your raw chicken in an even layer in your pan. Season the chicken with salt and pepper.
• In a small bowl add your Greek yogurt, garlic powder, onion powder remaining salt and pepper you didn't use to season chicken with, and mix well.
• Once well mixed, add in the cooked diced bacon, shredded cheese, and diced jalapeno.
• Pour over the chicken, and bake for 20-25 minutes. Check the temperature of the chicken with a meat thermometer. You want it to read 155 degrees.
• When it reaches 155, switch over to the broil mode, and allow it to finish cooking the chicken to 165 degrees. Watch it closely so you don't burn the top.
• When the chicken is 165 degrees, remove and allow to sit for 10 minutes, then serve up the jalapeno popper chicken with your favorite sides.

JALAPENO POPPER CHICKEN

Steps:

• Preheat the oven to 375°F and have ready a 9x13" baking dish.
• Place the chicken breasts in a ziptop bag (or sandwich in between two sheets of wax paper) and pound them out one at a time using a rolling pin or mallet. Begin at the thick end, and continue until the chicken is of even thickness, about a 1/2" thick.
• Pat the chicken dry with paper towels and transfer a work surface. Drizzle the chicken with the oil and season evenly with salt, pepper, garlic powder, and onion powder. Rub all over to adhere. Set aside.
• Place a skillet over medium-high heat and bring to temperature. Add the bacon and cook for about 6-8 minutes, stirring often. Transfer the bacon to a paper towel-lined plate.
• Add the chicken to the skillet (taking care not to overcrowd the pan and cooking in batches as needed) and sear for 3 minutes on one, then flip, and cook 2 minutes more. Transfer the chicken to the casserole dish and set aside.
• Add the diced jalapeños to the pan and sauté for 3 minutes, stirring often.
• Transfer the softened jalapenos, along with the bacon to a medium-sized mixing bowl. Add the cream cheese, 1/2 cup of Monterey Jack cheese, 1/4 cup of Cheddar, and the egg. Use a handheld mixer at medium-high speed (or a whisk) to mix the ingredients.
• Divide the mixture (about 2 large dollops) evenly over the tops of the chicken breasts. Top with the remaining 1/4 cup of Monterey Jack and 1/4 cup of Cheddar. Bake for 25 minutes, or until the chicken is completely cooked through. Serve and enjoy!

CHICKEN JALAPENO POPPER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil.
• On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes.
• Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
• Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed.
• Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos.
• In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.

CHICKEN WITH JALAPENO POPPER SAUCE

Steps:

• In large skillet cook bacon until crisp. Remove to paper toweling and then crumble.
• Drain off all but 1 tablespoon grease (reserve grease).
• Pound chicken breasts slightly to even thickness. Season with salt and pepper.
• Cook chicken in bacon grease over medium heat until done, about 5 minutes per side. Remove to heated platter and cover with foil.
• In same skillet, add 1 tablespoon of reserved bacon grease along with jalapenos and cook for 1 minute.
• Add garlic and stir another minute, then add chicken broth to deglaze pan, scaping up brown bits.
• Add cream cheese and stir until melted, then add cheddar and stir until melted.
• Stir in cilantro and crumbled bacon.
• Pour sauce over chicken. Garnish with chopped avocados if desired. Serve with tortilla chips.

MEXICAN CHICKEN WITH JALAPENO POPPER SAUCE

Steps:

• Fry bacon until crisp. Remove to paper towel-lined plate. Sprinkle chicken with seasonings while the bacon crisps. Crumble bacon once cooked; set aside.
• Add the chicken to the hot bacon fat in the skillet. Cook chicken, turning every few minutes, until juices run clear and no longer pink. Remove from skillet and keep warm.
• Add chopped jalapenos to the skillet and cook for a couple of minutes. Add garlic and cook for 30 seconds to a minute more, until fragrant. Add chicken broth, deglazing pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Add in shredded cheese and bacon, stirring until the cheese in melted.
• Turn off heat and stir in cilantro. Serve chicken on a bed of Mexican rice and topped with sauce. Garnish with additional cilantro if desired.

JALAPEñO POPPER CHICKEN

Steps:

• Gather the ingredients. Preheat oven to 375 F and cover a baking sheet with nonstick foil. Set aside.
• In a large bowl, combine cream cheese, Mexican cheese blend, chopped bacon, and minced jalapeño.
• Using a sharp knife, cut chicken breasts horizontally until almost butterflied (creating a pocket in the center), then scoop 1/4 cup cream cheese jalapeño mixture into the center of each chicken breast.
• If necessary, use a toothpick to keep filling in.
• In a shallow bowl combine the flour, salt, and pepper.
• Beat the eggs and place in a second shallow bowl.
• In a third shallow bowl, combine the panko breadcrumbs with the taco seasoning.
• Dredge each stuffed chicken breast in the flour mixture, shaking off the excess.
• Then, dip each chicken breast in the beaten egg.
• Finally, coat the chicken breast with the breadcrumb mixture. Press to adhere.
• Place the coated chicken breasts onto the prepared baking sheet.
• Place baking sheet in oven and bake until chicken is cooked through, about 30 minutes. Enjoy!

TIKKA CHICKEN JALAPENO POPPERS

Steps:

• Combine yogurt, garam masala, chicken masala, coriander, ginger-garlic paste, chili powder, turmeric, and salt in a bowl. Set aside.
• Slice chicken breasts into small strips that will fit on halved jalapenos and place into the bowl with the tikka marinade. Mix well, cover, and let sit in the refrigerator at least 30 minutes; the longer your marinade, the more of a flavor profile on the chicken.
• Preheat the oven to 425 degrees F (220 degrees C). Place a cooling rack on top of a baking tray.
• Snap off jalapeno stems by holding a pepper with one hand and pulling it off to the side. Repeat with remaining peppers. Slice all jalapenos in half lengthwise and remove all seeds and ribbing using a teaspoon, making sure not to remove white stem area.
• Fill jalapeno halves with cream cheese using a teaspoon; place as much cheese as to your liking. Place a strip of tikka chicken on top of cream cheese and wrap each chicken popper halve with a slice of bacon. Place on the prepared baking sheet.
• Bake in the preheated oven until bacon is browned and crisp, about 40 minutes.

JALAPENO POPPER CHICKEN CASSEROLE

Steps:

• Preheat oven to 425°. Arrange Tater tots in an ungreased 13x9-in. baking dish. Bake, uncovered 15 minutes. , Meanwhile, in a large bowl, combine cream cheese, sour cream, jalapeno peppers, garlic salt and pepper. Stir in half each of the chicken, Mexican cheese blend, bacon and green onions. Arrange chicken over Tater tots. Top with cream cheese mixture. Sprinkle with remaining Mexican cheese blend, green onions and bacon. Cover and bake until heated through, 20-25 minutes. If desired, top with additional sour cream and jalapeno slices.

RASPBERRY JALAPEñO POPPER CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F. Coat a sheet pan with cooking spray.
• Place the cream cheese, cheddar cheese, jalapenos and garlic powder in a bowl stir to combine, and set aside.
• In another bowl, whisk together egg, salt and pepper and set aside.
• In a third bowl, mix breadcrumbs, salt and paprika and set aside.
• Cut a deep pocket into each chicken breast, taking care not to cut all the way through to the other side.
• Fill the pocket of each chicken breast with the cream cheese mixture.
• Sprinkle salt and pepper on both sides of the breast and then dip each breast first in the egg mixture and then dredge it with breadcrumbs.
• Place the chicken on a baking sheet & brush with melted butter.
• Cook for 30-35 minutes, or until chicken is cooked through. (If you have a meat thermometer, the internal temp should be 165F.) You can broil the chicken for 3-4 minutes to darken the outside if needed.
• To make the raspberry sauce while the chicken is cooking, pour jam and water (or apple juice) into a medium-sized saucepan over low-medium heat. Stir continuously until the jam melts into a smooth sauce.
• Let the chicken rest for 5-7 minutes. then slice & drizzle raspberry sauce over top.

BUFFALO CHICKEN JALAPEñO POPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl using a rubber spatula, stir the cream cheese until smooth, then fold in the heavy cream, shredded chicken, Monterey Jack cheese, cheddar cheese, onion powder, black pepper, and Frank's® RedHot® Original Cayenne Pepper Sauce until fully incorporated.
• Cut the jalapeños in half lengthwise and remove the seeds. Arrange the jalapeño halves, cut-side up, on the prepared baking sheet and divide the chicken mixture evenly among the halves. Sprinkle the bacon on top.
• In a small bowl, stir together the panko bread crumbs and olive oil until the panko is evenly coated. Sprinkle over the jalapeños.
• Bake the jalapeño poppers for 20-25 minutes, until the tops are golden brown and crispy.
• Remove from the oven and sprinkle the crumbled blue cheese on top. Drizzle with more Frank's® RedHot® Original Cayenne Pepper Sauce. Serve immediately with blue cheese or creamy ranch dip.
• Enjoy!

CHICKEN WITH SWEET JALAPENO SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Cook chicken in batches in oil in a large skillet over medium heat for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm., Saute onion and celery in the same pan until crisp-tender. Add the chicken broth, orange juice and thyme. Bring to a boil; cook until liquid is reduced by half. Stir in pepper jelly until melted. Remove from heat; stir in butter and parsley. Serve with chicken.