Jalapeño Popper Stuffed Chicken is easy to make and is delicious! Chicken breasts are pounded flat, stuffed with cream cheese, cheddar cheese, bacon, and roasted jalapeño peppers then rolled, dipped in egg and coated in cheese cracker and panko crumbs and oven baked.
Broil bacon on a cookie sheet until crispy. About 2-5 minute depending on the thickness of the bacon. Let cool and chop into bits.
In the oven with the bacon, place whole jalapeños on a greased sheet of foil. Broil on low for 10 minutes. Flip and broil for an additional 5 minutes. Immediately place in a zip-lock bag, seal and let "steam" for about 5 minutes. Remove from bag and peel off skin, deseed, remove stem and finely chop.
In a large bowl, mix together cream cheese, cheddar cheese, bacon bits, and jalapeños.
Pound out chicken breast until thickness is even. Spoon ⅓ of jalapeño popper mixture onto the middle of the chicken breast the fold the side over to form a "roll" of chicken. Do this for the remaining chicken breasts.
In a medium bowl or 9x9 square pan, crack and beat together eggs.
In another medium bowl, add crushed cheese crackers and panko crumbs. Toss together.
Carefully dip each stuffed chicken breast into the egg, coating all sides.
Then move the chicken to the crumbs bowl and dredge each piece of chicken to coat all sides.
Place stuffed and breaded chicken breasts, seam-side down onto a non-stick or lined baking sheet. Bake at 425˚ for 20-25 minutes and internal temperature of chicken reaches 165°F. Serve topped with green onions.
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Notes
When checking the temperature of the chicken, be sure to put thermometer into the chicken vs. the inside filling.To crush cheese crackers, place them in a sandwich bag and press on them with your hands or use a rolling pin.