• Jalapeno Popper Chicken

    1 vote
    Jalapeno Popper Chicken
    Prep: 15 min Cook: 45 min Servings: 4
    by Shea Goldstein
    32 recipes
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    • 2 eggs, whisked
    • 1/2 cup milk
    • 1 tbsp seasoned salt
    • 4 boneless, skinless chicken breasts, pounded thin (or you could buy the thin chicken cutlets at Publix)
    • 3 fresh jalapenos, seeds removed, sliced into thick strips
    • 1 tbsp butter
    • 1/2 pound bacon, cooked
    • 2 cups bread crumbs
    • 4 oz. cream cheese
    • 1 cup Monterrey Jack cheese, shredded
    • 1/2 cup real cream
    • 1 tbsp cayenne pepper
    • 3 cups grits, cooked according to package directions (I used plain)


    1. Preheat oven to 375.
    2. Whisk eggs, milk and seasoned salt together in a bowl; set aside.
    3. Place butter in a skillet over medium high heat; add jalapeno strips. Saute until tender, about 5-7 minutes, stirring every minute or two.
    4. To stuff chicken breasts, layer bacon and jalapeno strips in the center, then very tightly roll up from one end.
    5. Dip chicken breasts in egg/milk mixture (using both hands to make sure it stays together), then carefully dredge in bread crumbs.
    6. Place on a baking sheet and secure with one toothpick on each end.
    7. Bake for 30-40 minutes, until starting to brown on top and done all the way through.
    8. While the chicken is baking, make the cream cheese sauce. Heat a skillet over medium heat, add cream cheese and rest of ingredients. Whisk it constantly and bring to a slight boil. Reduce heat to low and whisk until all cheese is melted.
    9. Place stuffed chicken over a ladle full of grits and drizzle with cream cheese sauce.
    10. Eat!

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