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Jalapeno Popper Chicken Breasts


  • 5 chicken breasts, boneles skinless
  • 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
  • 3/4 cup of bread crumbs
  • 1/2 tsp garlic powder
  • pinch of salt
  • pinch of pepper


  1. Preheat oven to 425°F.
  2. Line a baking pan (cookie sheet) with aluminum foil and place a metal baking rack on top. Spray with cooking spray.
  3. Combine ingredients under the “Filling” section ingredients, expect jalapenos. Make sure the cream cheese mixture is very well combined.
  4. Using a spoon or butter knife, fill each jalapeno with cream cheese.
  5. 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.
  6. 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.
  7. Combine all the ingredients in the “Coating” section of the ingredients list.
  8. One at a time, coat each chicken breast on all sides and then place onto the prepared baking sheet and metal rack.
  9. Sprinkle any excess coating on the tops of the chicken and press down so it sticks.
  10. (optional) I like to give the tops a little spray will cooking spray before they go into the oven.
  11. 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).
  12. Serve with a side of rice and veggies and enjoy!