Ingredients
Scale
- 5 chicken breasts, boneles skinless
Filling: - 1 cup cream cheese, room temperature
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- pinch of cayenne pepper
- pinch of salt
- 1/2 tsp Worcestershire Sauce
- 5 jalapenos, stem cut off, sliced down 1 side lengthwise and seeds removed
Coating - 3/4 cup of bread crumbs
- 1/2 tsp garlic powder
- pinch of salt
- pinch of pepper
Instructions
- Preheat oven to 425°F.
- Line a baking pan (cookie sheet) with aluminum foil and place a metal baking rack on top. Spray with cooking spray.
- Combine ingredients under the “Filling” section ingredients, expect jalapenos. Make sure the cream cheese mixture is very well combined.
- Using a spoon or butter knife, fill each jalapeno with cream cheese.
- Using a very sharp knife, cut a “pocket” into the large end of each chicken breast. The hole should be large enough to push the stuffed jalapeno inside.
- Push a stuffed jalapeno into each chicken breast and secure the opening shut using toothpicks. I find that it works best to push the jalapenos into the chicken stem end first. This way you won’t lose as much filling out the end while they’re cooking.
- Combine all the ingredients in the “Coating” section of the ingredients list.
- One at a time, coat each chicken breast on all sides and then place onto the prepared baking sheet and metal rack.
- Sprinkle any excess coating on the tops of the chicken and press down so it sticks.
- (optional) I like to give the tops a little spray will cooking spray before they go into the oven.
- Put the chicken into the oven and bake for about 45 minutes. Check with a meat thermometer to ensure the chicken has finished cooking. Internal temperature should be 165°F (74°C).
- Serve with a side of rice and veggies and enjoy!