Jalapeño Popper Stuffed Chicken

I’ve been making this dish for awhile and my husband keeps telling me I need to post the recipe. So, I’m finally going to do so! I consider this one of my “lazy” recipes since it’s so easy to make. We love jalapeños and especially jalapeño poppers, so awhile ago I started stuffing my chicken with the jalapeño popper mixture. Best. Idea. Ever. It’s an easy way to spice up your normal chicken dish!


  • 4 Boneless Skinless Chicken Breasts
  • 8oz of Cream Cheese at room temp
  • 4-5 Jalapeños, or more if desired (fresh or pickled) seeded and diced
  • 4 tablespoons of pickled jalapeño juice
  • 3 eggs, light beaten
  • 2 cups all purpose flour
  • 2 cups Italian bread crumbs
  • Salt & Pepper to taste


  1. Preheat oven to 415 degrees, lightly grease a baking sheet.
  2. In a medium bowl mix together cream cheese, jalapeños, and jalapeño juice until well combined.
  3. Butterfly chicken, spoon mixture into chicken (be careful not to put too much or when you cook it will all melt out).
  4. After stuffing the chicken with the jalapeño mixture coat in flour, followed by the egg wash, and then into the bread crumbs. Repeat for each chicken breasts.
  5. Place on a baking sheet and bake 20-25 minutes or until chicken is fully cooked. Let chicken rest for 5 minutes before serving.
  6. Enjoy!

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