Hot Jalapeno Pepper Feta Stuffed Chicken Breasts Recipes

JALAPEñO-POPPER STUFFED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Combine jalapeños, cheese and cream cheese in a small bowl.
• Lightly beat egg in a shallow dish. Place cornmeal in a separate shallow dish.
• Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side. Place half the filling in the center and press the edges firmly together. Sprinkle both sides with salt and pepper. Coat the chicken in the egg, then dredge in the cornmeal.
• Heat oil in a large ovenproof skillet over medium-high heat; add the chicken and cook until lightly browned on one side, about 3 minutes. Turn the chicken over and place the skillet in the oven. Roast until an instant-read thermometer registers 165 degrees F, 10 to 15 minutes.

JALAPENO-STUFFED CHICKEN BREAST

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.

JALAPENO POPPER-STUFFED CHICKEN BREASTS

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).

BACON-WRAPPED JALAPENO POPPER-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cream cheese, Cheddar cheese, jalapenos, garlic powder, and barbecue seasoning in a bowl. Mix well until evenly combined.
• Cut a deep pocket into each chicken breast, being careful not to cut all the way through to the other side. Fill the pocket of each chicken breast with cream cheese mixture. Wrap each chicken breast with 3 slices of bacon.
• Place a baking rack on top of a baking sheet and place stuffed chicken on top of the rack.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and let rest for 5 minutes before serving.40

JALAPENO POPPER STUFFED CHICKEN BREASTS

Steps:

• Preheat air fryer to 375°. In a small bowl, mix cream cheese, cheddar cheese and jalapeno. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with cheese mixture. Sprinkle chicken with salt and pepper. Wrap 2 bacon strips around each chicken breast; secure with toothpicks., In batches, place chicken in greased air fryer, seam side down. Cook until a thermometer inserted into chicken reads 165°, 14-16 minutes, turning once. Let stand 5 minutes. Discard toothpicks before serving.

FETA-STUFFED CHICKEN

Steps:

• Flatten chicken breasts to 1/4 inch thickness. Place a tablespoon of crumbled feta cheese on each chicken breast; roll up and secure with toothpicks. Coat with the seasoned bread crumbs.
• Place seam side down in a greased 13x9x2 inch baking pan. Sprinkle with the remaining feta cheese.
• Bake uncovered at 350 degrees for 40-45 minutes or until the chicken juices run clear. Combine the balsamic vinegar and olive oil, and drizzle over the chicken. Discard the toothpicks. Garnish with sliced plum tomatoes and fresh basil.

FETA-STUFFED CHICKEN BREAST

Steps:

• Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
• Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
• Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
• Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
• Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.