Jalapeno Popper Stuffed Chicken

5 from 1 vote

Jalapeno Popper Stuffed Chicken is a great main dish recipe for jalapeno popper fans! A spicy cream cheese mixture is stuffed inside a chicken breast that is breaded and air fried to golden perfection.

Course Main Dish

Cuisine American

Keyword Air Fryer Stuffed Chicken, Jalapeno Popper Chicken, Jalapeno Popper Stuffed Chicken

Prep Time 15

Cook Time 18

Total Time 33

Servings

Calories 592kcal

Author Shelby Law Ruttan

Ingredients

8 ounces cream cheese , softened
4 slices bacon , crisp cooked
3 medium jalapeños
½ cup shredded cheddar cheese
1 teaspoon salt , divided
1 teaspoon black pepper , divided
1 teaspoon garlic powder , divided
1 teaspoon onion powder , divided
1 pound chicken breasts
1 cup bread crumbs , seasoned or plain

Instructions

In a small bowl combine the salt, pepper, garlic powder, and onion powder. Set aside.
In a medium bowl, add cream cheese, shredded cheese, half of the spice mixture, diced jalapeño peppers, and chopped bacon to a mixing bowl and fully incorporate. Set aside.
Using a sharp knife, cut along the side of the breast to form a pocket in the middle. Don’t cut from end to end and don’t cut through as to butterfly the breast.
Fill the pocket of chicken with cream cheese filling, evenly distributed between the four breasts.
Season the breasts with the remaining spices and set them aside. Add the bread crumbs to a shallow dish and pace each breast on top of the crumbs to fully coat the breast.
Place the stuffed chicken breast in an oil-sprayed air fryer basket with the filling pocket facing up. Then spray the top of the breast with cooking spray. Press down on the chicken breast slightly to form a flat bottom.
Air fry 350° for 18 minutes or until a meat thermometer inserted into the thickest part of the breast registers an internal temperature of 165 degrees f and chicken is browned.
Remove from the air fryer and let rest for 5 minutes before serving.

Notes

Instructions:

1. Prep the jalapeño peppers by slicing them open, removing the seeds and endocarp (the whitish membrane that seeds are attached to.) to remove the heat from the jalapeños. Leave intact if you want the heat.

2. Dice the jalapeños in small pieces.

3. Add cream cheese, shredded cheese, half of the spices, diced jalapeño peppers, and chopped bacon to a mixing bowl and fully incorporate. Set aside.

4. Cut along the side of the breast to form a pocket in the middle. Don’t cut from end to end and don’t cut through as to butterfly the breast.

5. Fill the pocket of chicken with the cream cheese filling, evenly distributed between the four breasts.

6. Season the breasts with the remaining spices and set them aside.

7. Add the bread crumbs to a shallow dish and pace each breast on top of the crumbs to fully coat the breast.

8. Place the breast in an oil-sprayed air fryer basket. Then spray the top of the breast with oil. Filling pocket facing up. Press down slightly to form a flat bottom.

9. Cook at 350° for 18 minutes or until fully cooked.

10. Once cooked, remove and let rest for 5 minutes.

11. Enjoy.

This is the air fryer I used:

Chefman TurboFry Touch 8 Quart...

https://www.amazon.com/dp/B08JH8C69

Nutrition