Stuffed Chicken Popper (Print Version)
# Ingredients:
01 -
2 boneless, skinless chicken breasts (about 220g/7oz each).
02 -
½ teaspoon of black pepper.
03 -
½ teaspoon smoked paprika.
04 -
¼ teaspoon kosher or cooking salt.
05 -
1 tablespoon of olive oil, extra virgin.
06 -
½ teaspoon garlic powder.
07 -
60g/2oz softened cream cheese.
08 -
½ cup of grated mozzarella.
09 -
¼ cup finely grated parmesan.
10 -
2 finely chopped, deseeded jalapeños.
11 -
¼ teaspoon more cooking/kosher salt.
# Instructions:
01 -
Set your oven to 180°C/350°F. Slice a pocket into the thickest side of each piece of chicken.
02 -
Warm the cream cheese in a microwave so it's soft. Stir it together with the other filling ingredients.
03 -
Stuff the cheese mix into the chicken pockets and secure with toothpicks. Sprinkle the outside with paprika and salt.
04 -
Brown chicken in a hot skillet with oil, 2 minutes on each side. Then bake it for 15 minutes until internal temp reaches 67°C/155°F.
05 -
Let it sit for 5 minutes before digging in.
# Notes:
01 -
It’s mild enough; jalapeños don’t add much heat.
02 -
Try bell peppers if you want zero spice!
03 -
Lasts up to 3 days in the fridge.