Jalapeno Stuffed Chicken Breast

Kadomi, on twitter, was asking about good recipes to use with fresh jalapenos (no surprise, since the heat and drought in the southwest this year will definitely produce a bumper crop of hot peppers). I’m going to be making my favorite Apricot Jalapeno jam (that I use as Christmas gifts), but this recipe for stuffed chicken breasts is another favorite. It’s also one that we can thank the power of the internet for, as I got this recipe from an old World of Warcraft guildmate (Hi Merly!).

Jalapeno Stuffed Chicken Breasts

You need:

• 4 large (or 8 small) boneless, skinless chicken breasts
• Jalapenos – I usually use 2 whole, but adjust to hotness – stems and seeds removed
• 4 green onions
• 2 cloves garlic
• 1 8oz package cream cheese
• Salt and pepper
• Flour
• Cornmeal

Preheat oven to 350F.

Mince the jalapenos, green onions, and garlic finely. Mix veggies and about 1 tsp each salt and pepper into the package of softened cream cheese. Set aside

Butterfly and then stuff each chicken breast with 1/4 of the cream cheese mixture. This isn’t too hard, but if you’ve not done it before, check this video out first! (I usually don’t pound/flatten the chicken breasts, but that’s because I’m lazy. If you are lazy like me, you can just cut a pocket in the chicken breast – essentially the same first step as butterflying – and then fold it back over the stuffing. Works just as well, but sometimes your stuffing escapes while baking.)

Secure each breast with a toothpick.

Mix about 1/4 cup of flour and 3/4 cup cornmeal in a small dish with another teaspoon of salt (ish).* Take your rolled, stuffed, and toothpicked chicken breasts and roll them in the cornmeal mixture.

Place about 1 tbsp olive oil in the bottom of a glass baking dish. Arrange the chicken breasts in the dish so that they are not touching.

Bake for 30 to 40 minutes or until the chicken is no longer pink and juices run clear.

This is especially yummy with … well, anything. Since I’m using the oven to bake my main dish, I usually just steam up veggies to serve with it, or make a salad. If I’m feeling fancy (or also cooking out of the garden) I’ll roast some fresh okra with onions and garlic. You can adjust the spiciness by adding more jalapeno or by leaving in some of the seeds. I usually make it with small chicken breasts (about the size of my fist) because they end up being more “one serving” sized.

*If you wish to make this dish gluten free, omit the flour. Or just omit the breading step altogether, and bake your chicken breasts with a sprinkle of salt, pepper, and garlic powder.