Not only is this chicken super easy, the topping is amazing!! A crispy Panko crusted chicken breast smothered in a delicious and cheesy jalapeno popper topping!
I used fresh jalapenos in this recipe … and I really love spice so I added double the amount of diced jalapeno! If you only have the jarred jalapenos, those will work just fine too!
Jalapeno Popper Smothered Chicken
Jalapeno Popper Chicken Breasts is crispy chicken with a creamy cheesy jalapeno topping.
Ingredients
- 4 boneless skinless chicken breasts
- 4 tablespoons diced jalapeños more if desired
- 4 slices bacon cooked crisp and crumbled
- 4 tablespoons cream cheese
- 2 ounces sharp cheddar cheese shredded
- 1 egg beaten
- 1 tablespoon all-purpose flour
- 1 cup Panko bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Preheat oven to 400°F.
- Combine diced jalapeno peppers, crumbled bacon, cream cheese and grated cheddar in a small bowl.
- In second bowl, combine Panko bread crumbs, garlic powder and paprika.
- Beat flour with egg. Dip chicken into beaten egg and then into Panko bread crumbs. Place on a foil lined pan sprayed with cooking spray.
- Divide jalapeno topping into 4 equal servings and press on the top of each chicken breast.
- Bake 30-35 minutes or until juices run clear and chicken is cooked through.
Nutrition Information
Serving: 1chicken breast | Calories: 415 | Carbohydrates: 14g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 158mg | Sodium: 537mg | Potassium: 577mg | Fiber: 1g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 19.1mg | Calcium: 156mg | Iron: 1.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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Followed directions completely…no modifications…One of the worst recipes I have ever tried…minimal flavor…dry chicken…cooked to only 160 and STILL overdone…oh and I did I mention no flavor?? Try cooking 4 slices of diced bacon. hand dicing 4 T of jalapeno peppers, combining with 4 T of cream cheese in 15 minutes as directions claims…Do yourself a favor and pass on this recipe!!
How disappointing, I’m sorry you didn’t enjoy this recipe Darrel. According to the FDA, chicken should be cooked to a minimum temperature of 165°F to be safely consumed so I can’t say for sure how your chicken was overcooked at 160°F.
As for the cook time, I place the bacon in a pan, it takes about 10 minutes. While the bacon is cooking, I chop the peppers and measure out the other ingredients.
Darrel – I have made this recipe MANY times and it is always a huge crowd pleaser! I usually “play around” with recipes, but this one is so good as, there’s no need. Perhaps your thermometer is not registering correctly.
For those who have never made this, “pay no attention to the man behind the curtain” and make this recipe – you will love it!
Glad you enjoyed it, Anne!
Made the Jalapeño Chicken tonight for dinner-it was AMAZING!!! I put half inside as a stuffing and half on top-really great!!! Thank you!
I am thrilled that you enjoyed this recipe Barbara!
I bet this would also be good if you pound the breaststroke thin and then put your jalapeño mixture inside and wrapped it up then put the bread crumbs..
That would be wonderful too!
I am making this for dinner tonight and I noticed there is 1tbsp of flour in the ingredients list, but no where is it used in the directions of making the chicken. Is it used to dredge the chicken in before you put it in the egg wash or for something else?
thanks, Lee Ann
Yes, I combine the flour with the egg… thanks for letting me know! :)