Make Ahead Jalapeño Stuffed Chicken Recipes

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JALAPENO-STUFFED CHICKEN BREAST



Jalapeno-Stuffed Chicken Breast image

Turn up the heat at your dinner table with grilled, stuffed chicken breasts filled with a mixture of jalapeno peppers and two types of cheese.

Provided by JGesq

Categories     Stuffed Chicken Breasts

Time 50m

Yield 4

Number Of Ingredients 9

3 medium jalapeno peppers
½ cup shredded Monterey Jack cheese
½ small onion, chopped
2 ounces cream cheese, softened
2 cloves garlic, crushed
¼ teaspoon ground cumin
4 (5 ounce) skinless, boneless chicken breast halves
cooking spray
salt to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place jalapeno peppers on a microwave-safe plate. Microwave on high power until soft but still plump, 1 to 2 minutes. Remove and discard seeds. Dice peppers.
  • Mix diced peppers, Monterey Jack cheese, onion, cream cheese, garlic, and cumin together in a bowl.
  • Make a pocket in each chicken breast, being careful not to cut through the sides or bottom, as follows: Make a vertical slice in the top center of each breast, starting about 1/2 inch in from each edge. Starting inside the vertical slit, cut horizontally into the chicken breast in both directions; this should leave you with a nice pocket.
  • Press 1/4 of the pepper-cheese mixture into each breast. Close and secure with toothpicks. Spray chicken breasts with cooking spray and season with salt.
  • Place chicken on the preheated grill with toothpicks facing upwards. Grill for 12 minutes, then turn and cook until no longer pink in the center and the juices run clear, 3 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks before serving.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 2.5 g, Cholesterol 108.7 mg, Fat 12.7 g, Fiber 0.5 g, Protein 34.3 g, SaturatedFat 6.8 g, Sodium 188.7 mg, Sugar 0.8 g

MAKE-AHEAD JALAPEñO-STUFFED CHICKEN



Make-Ahead Jalapeño-Stuffed Chicken image

These cream cheese and jalapeño-stuffed chicken breasts are simple enough to make on the spot, but you can easily prepare them ahead of time, too. Make the most of your time with our spicy, cheesy Make-Ahead Jalapeño-Stuffed Chicken.

Provided by My Food and Family

Categories     Chicken

Time 1h

Yield 8 servings

Number Of Ingredients 7

8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 fresh jalapeño peppers, seeded, finely chopped
1 egg
3 cups tortilla chips, finely crushed (about 1 cup)
1 cup green salsa

Steps:

  • Place chicken on work surface. Mix cream cheese, 1-1/2 cups shredded cheese and peppers until blended; spread onto chicken. Roll up tightly, starting at one short end of each breast. Refrigerate up to 8 hours.
  • Heat oven to 375ºF. Beat egg in shallow dish. Place crushed chips in separate shallow dish. Dip chicken in egg, then roll in crushed chips. Place, seam sides down, in single layer in shallow pan sprayed with cooking spray.
  • Bake 35 min. or until chicken is done (165ºF). Meanwhile, warm salsa.
  • Top chicken with remaining shredded cheese. Serve with salsa.

Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 135 mg, Sodium 580 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 2 g, Protein 27 g

STUFFED JALAPENO PEPPERS WITH CHICKEN



Stuffed Jalapeno Peppers With Chicken image

On the grill or in the oven! But best in the tummy. You will be a hit at the party if you bring these.

Provided by LeKitchenQueen

Categories     < 60 Mins

Time 50m

Yield 15 pieces, 6-10 serving(s)

Number Of Ingredients 10

15 fresh jalapeno peppers
2 chicken breasts
1 vidalia onion
2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons onion salt
2 tablespoons season salt
2 lbs bacon
2 (8 ounce) containers soft cream cheese

Steps:

  • Split the jalapenos in half and remove all seeds.
  • Take raw chicken and slice pieces large enough to fit inside one half a pepper.
  • Slice onion in slivers.
  • Mix all seasonings in a Ziplock bag, add chicken and place in fridge for at least 2 hours.
  • Place raw marinated chicken chunks with onion slivers in each jalapeno half.
  • Wrap one piece of bacon around stuffed jalapeno starting at the top and overlapping to the end to form a cocoon.
  • Thread a toothpick through bacon to keep it closed.
  • Grill till bacon is done and chicken is cooked.
  • Serve with soft cream cheese.

Nutrition Facts : Calories 1079.7, Fat 99.6, SaturatedFat 40.7, Cholesterol 217, Sodium 1518.2, Carbohydrate 11.6, Fiber 2.9, Sugar 3.1, Protein 35

JALAPENO POPPER-STUFFED CHICKEN BREASTS



Jalapeno Popper-Stuffed Chicken Breasts image

I've always loved jalapeno poppers and had some chicken breasts I needed to use up. I came up with this recipe and fell in love with it.

Provided by Bradley

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 sleeve buttery round crackers (such as Ritz®), crushed
1 teaspoon garlic powder
salt and pepper to taste
1 cup bread crumbs
2 eggs, beaten
4 boneless, skinless chicken breasts
1 (8 ounce) package cold cream cheese, cut into thin strips
4 tablespoons finely diced jalapeno peppers

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
  • Combine crushed crackers, garlic powder, salt, and pepper in a bowl. Place bread crumbs in a second bowl. Pour beaten eggs into a third bowl.
  • Pound each chicken breast with a tenderizer until thin. Place two strips of cream cheese and 1 tablespoon diced jalapeno on top of each breast. Fold together and dip in egg, bread crumbs, egg, and crackers in that order. Place in the prepared baking dish and secure with toothpicks or kitchen twine.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 612 calories, Carbohydrate 38.5 g, Cholesterol 219.2 mg, Fat 34 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 15.7 g, Sodium 750.1 mg, Sugar 4 g

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