Stuffed Chicken Jalapeño (Print Version)
# Ingredients:
01 -
2 skinless, boneless chicken breasts (about 220g/7oz each).
02 -
¼ teaspoon kosher or cooking salt.
03 -
A tablespoon of olive oil (extra-virgin).
04 -
Half a teaspoon of garlic powder.
05 -
60g/2oz of cream cheese, softened.
06 -
½ cup of shredded mozzarella.
07 -
2 jalapeños, diced and deseeded.
08 -
¼ cup of finely shredded parmesan.
09 -
½ teaspoon of smoked paprika.
10 -
A pinch of black pepper.
11 -
Another ½ teaspoon of kosher or cooking salt.
# Instructions:
01 -
Warm up your oven to 180°C/350°F. Make pockets in the chicken breasts on the folded side using a sharp knife.
02 -
Microwave the cream cheese to make it soft. Stir in the other ingredients for the stuffing until combined.
03 -
Fill the chicken pockets with the cheese mix. Use toothpicks to seal them shut, then rub the outside with paprika and salt.
04 -
Brown the chicken in an oiled skillet, cooking for two minutes on each side. Finish by baking for 15 minutes, checking for an internal temp of 67°C/155°F.
05 -
Let the cooked chicken sit for five minutes before you dig in.
# Notes:
01 -
The jalapeños don't make this dish too spicy.
02 -
Swap in bell peppers if you want zero heat.
03 -
This can last up to three days in the fridge.