Celebrating the US and Canadian release of my cookbook by turning a party food favourite into dinner! This is jalapeño poppers, stuffed inside chicken. Warm, cheesy, spicy. Fabulous, easy way to make chicken breast a whole lot more exciting.
US & Canada cookbook release day! 🇺🇸🇨🇦
YES, the day has finally arrived – my cookbook hits the stores across the US and Canada!!! For those of you who pre-ordered, you get to enjoy the luxury of Dinner being delivered right to your doorstep. I can’t wait to hear and see what you make first (tag me on Instagram), what you think of the recipes, my photos and whether there is too much or too little Dozer & cheese throughout the book. Drop your thoughts in today’s recipe, I want to know!
Let’s celebrate: Jalapeño popper stuffed chicken!
I wanted to share something celebratory to mark the occasion but it didn’t feel sensible to post party food on a Wednesday. So instead, I did the next best thing – a recipe that turns a party food favourite into dinner. 😂 Introducing: Jalapeño popper stuffed chicken!
To those who are unfamiliar with the wonderful world of jalapeño poppers, let me describe it to you. You basically take a jalapeño, stuff it with a flavoured cream cheese, then either crumb and fry it or (for those trying to take the high road), bake it. In short – they are spicy, cheesy, warm little bundles of goodness. An all-rounder appetiser favourite and especially in high demand on game day!
So today, we’re taking everything we love about jalapeño poppers and stuffing it inside chicken breast to turn it into dinner. It’s like chicken breast with an oozy cheesy sauce with a little warm buzz from the jalapeño. SO GOOD!
What you need for jalapeño popper stuffed chicken
Not that many ingredients!
The filling
Jalapeños – You will need 2 whole jalapeños to get good jalapeño flavour in the filling and a warm buzz. The jalapeño is spicier when raw than it is once cooked in this dish. This is because the spiciness in the jalapeño spreads throughout the filling as it bakes which reduces the spiciness of the jalapeño itself.
For a non-spicy option use green capsicum/bell pepper instead. Do the best you can to finely mince it like I do the jalapeño.
Cream cheese – This acts as the binder and is our shortcut ingredient for the stuffing. We only need 60g/2oz which is about 1/4 of a standard 250g/8oz block so you can make this recipe 4 times! (You’ll want to 😊)
Cheeses – Mozzarella for cheesy ooze and parmesan for salt + flavour. Feel free to substitute the mozzarella for another type of melty cheese.
Garlic powder – For earthy garlic flavour. Substitute with fresh garlic.
The seasoned chicken
Just a touch of paprika is all we use to flavour the chicken. We really don’t need much because the jalapeño popper filling does the heavy lifting in this dish!
How to make jalapeño popper stuffed chicken
Don’t fret about the stuffing and sealing part. Oozage is good. In fact, the melty bits with the crispy edges in the pan are the best part!
Mix the filling ingredients together. It should be creamy and stuff-able.
Cut a pocket in each chicken breast. I find the easiest way to do this is to press down on the breast with the palm of your hand to tighten the flesh so it’s easier to cut. Then cut as though you are cutting them into 2 thin steaks, except don’t cut all the way through.
TIP: Leave the smooth edge intact, cut through the other edge. Looks neater and holds the filling in better.
Did you stuff up the pocket? I’ve stuffed it up plenty of times! Don’t fret, just use toothpicks to seal tears on the base/surface/sides. And don’t worry about filling oozing out into the pan when it bakes. There’s always some ooze, it never stays in completely, it’s just a question of how much oozes. If you have a lots of ooze, just scoop it up and put it on your chicken. (Also, I promise to try very hard not to use the word “ooze” again for the rest of this post!).
Stuff the chicken breast with the filling. Push it all the way in – I use my hands.
Seal using toothpicks as best you can. I usually use 3 per breast.
Got filling bursting out through the seams? LUCKY YOU! Imagine it when it’s all melty in the pan and crispy golden edges.
Season the chicken breast with the paprika and salt. Sprinkle on each side.
Sear the chicken breast in an oven-proof skillet for 2 minutes on each side until golden. They will not colour any more in the oven so get a nice colour on them.
Bake for 15 minutes in an 180°C/350°F (160°C fan) oven or until the internal temperature is 67°C/155°F (this is just fully cooked, which means optimum juiciness for breast).
Rest for 5 minutes before eating. Resting is important as it allows the chicken juices to become reabsorbed into the meat fibres. If you don’t rest, the chicken juices will run out onto your plate when you cut into the meat, instead of staying in the chicken flesh and ending up in your mouth!
The jalapeño stuffed chicken breast is pictured with a handful of rocket/arugula and cherry tomatoes tossed with my Everyday Salad Dressing. Because I was so caught up making sure I captured the perfect cheese ooze I forgot to prepare sides for the photo!
If I had been more prepared, I probably would have added cauliflower mash or mashed potato on the side along with simple garlic green beans. A seasoned butter rice would also be a great starch option and for many more salad/vegetable sides, head here and browse my vegetable!
But what do you think? What would you serve it with? Bread for mopping, pasta, rice, beans? Love reading your ideas. – Nagi x
Watch how to make it
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Jalapeño popper stuffed chicken
Ingredients
- 2 x 220g/7oz chicken breast, skinless, boneless
- 1/4 tsp cooking/kosher salt
- 1/2 tsp smoked paprika (or ordinary paprika)
- 1 tbsp extra-virgin olive oil
Jalapeño Popper Stuffing :
- 60g/ 2 oz cream cheese
- 1/2 cup mozzarella cheese , shredded (or other cheese)
- 1/4 cup parmesan , finely shredded
- 2 jalapeños , deseeded and finely diced (Note 1)
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cooking / kosher salt
Instructions
- Preheat oven to 180°C/350°F (160°C fan).
- Cut pockets into each chicken breast (Note 2), taking care not to cut all the way through. Cut on the side with the fold in the meat, to keep the smooth side intact.
- Stuffing – Microwave the cream cheese for 30 seconds to soften. Mix together with remaining jalapeño popper stuffing ingredients.
- Stuff & seal – Stuff inside the chicken pockets, stuffing it all the way in! Then seal each chicken with 2 or 3 toothpicks. If some stuffing is oozing out, that’s a bonus – it’s the best part when it crisps in the pan! Sprinkle both sides of the chicken with the paprika and salt.
- Sear – Heat the oil in an oven-proof skillet over medium-high heat. Place the breast smooth-side down, sear for 2 minutes until golden (it won't colour more in the oven). Flip and sear the other side for another 2 minutes.
- Bake 15 min – Transfer the pan to the oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 67°C/155°F.
- Rest and serve – Remove the chicken to a plate and rest for 5 minutes, then serve!
Recipe Notes:
Nutrition Information:
My other stuffed chicken
I’m surprised I only have these – I was sure I had more!
Life of Dozer
My publisher sent me the most gigantic bunch of flowers I’ve ever seen to celebrate the US/Can publication of my cookbook! Dozer did a thorough check to see if there was anything in there for him.
Arlene Bauman says
Guess what arrived in the mail today! Dinner! Yes!
Michelle Louise says
After pre-ordering your recipe book in early December it finally arrived this month and it’s made quite an impact in our house!
Hubby cooked this recipe tonight and it worked a treat. It even worked well inside my Vegetarian “chicken” fillets. Spiciness was just right for us.
Congrats on your deserved success Nagi & Dozer xx
Marie Tanner says
Just got back from London. Was able to pick up 2 of your book thru Waterstones bookstore. Tried picking your book up at Edinburgh Scotland but they had 1 copy out of my area. Its beautiful by the way! Pics are gorgeous! More DOZER PLEASE! Can’t wait to try the new recipes. Your cookbook now graces my shelf along with Keller, Boulud, and a few others! Congrats!
Renee says
Triple batch inhaled by the fam, no complaints about spiciness from the teens! HUGE HIT, repeat requested. Congrats on book!! Your conquering the world with your furry mate 🐶🐶
Vicky Ford says
I picked up my book in Vanderhoof, B.C. Canada today and it is gorgeous. I’m so looking forward to cooking from it…i just have to try not to muck it up. It’s just too pretty. Well done!!!
Renee says
Made this and served it with (of course) your Mexican Red Rice!
And a guacamole salad. This was an incredibly fun dinner 🙂
Alesha says
My pre-ordered copy arrived Monday! It’s a beautiful book, congratulations!!!
Krisby says
Just received notice that my copy of Dinner was delivered! Yeah!! No!! I have moved since ordering the book and it was delivered to my old address. Boo hoo. However, I reordered it for the new address. Yeah! Anyway, am making the Jalapeno Popper Stuffed Chicken for dinner tonight. (Will be using thighs instead of breasts. What I have. Am SOOOOO anticipating receiving your book I use so many of your recipes, at least twice a week, sometimes more. Will be using your 12hr Lamb Shoulder (again!) for my fams Easter dinner. Yummmm, so delish. Thanks for all your hard work and headaches producing this awesome product. Hugs to Dozer.
Ellen NJ, USA says
Squeeee! I got your cookbook today! I am making Vietnamese Shaking Beef for dinner. Love the QR codes to link to the videos.
RebP says
We prepared exactly as written last night–and they were chicken works of art…until ALL of the filling glooped out into the pan while baking. We poured the filling into a bowl and poured it on top of the chicken but it simply didn’t work as written. The filling/sauce was delicious though!
Linda Hansbauer says
I got my book a few days ago and it’s done so perfectly with the pictures and step by step instructions, I have been a following you for years and think your recipes are the best, Dozer just adds a magic touch to everything!
Vivian J Pena says
I just got your new cookbook and I love it. There are so many reasons why….the photos of every recipe (& cute ones of Dozer) but I particularly love the way you outlined the recipes themselves. I’ve never seen it organized like that before….it is genius!! I can hardly wait to try so many of these recipes out. Thank you, Nagi 🙂
Jean Bond says
I got my book yesterday! So excited to make all your recipes Nagi! You are the best;
AA says
We tried this but we wrapped it in bacon as well.
Divine!!!! Worth a try……
Wesley Bielinski says
Got your book today!!! Can’t wait to start cooking. BUT, I thought your name is Nagi, like Bono, or Beyonce or Cher?!?! 🙂
Shels says
🙌🙌🙌 I know right, true very true.
Emily says
Your book arrived last night and it was worth the wait. You did an amazing job!!!!! My daughter and I sat down with our post-it flags and marked all of the recipes that we want to try. We used up all of our flags! Can’t wait to get cooking. I think we are just going to cook our way through the book cover to cover. Thank you!!!!!
Henri says
My book arrived last night in a big pink box! At first, I thought my husband was being naughty. 😀 Could not be happier! It is gorgeous! Stunning! Never too much of Dozer!! Can’t wait to try the recipes! Thank You!!!!!!!!!
Cherie says
Missouri USA here. I received my preordered book from Amazon late last evening, just as I was getting up to go to bed. First, I was surprised at how heavy the Amazon box was. Upon opening, there was MY BOOK! I was so excited I looked at every page skimming the recipes before going to bed. You did a phenomenal job on this book! The cover is great, the quality of the paper the book is printed on is outstanding. But the PICTURES! I fell in love! Big, beautiful, full color pictures of EVERY dish!!! I haven’t yet watched any of the videos, but anticipate them being as wonderful as the ones on your website. I am so thrilled to finally have a copy of your first cookbook in my hands. Also thoroughly enjoyed the backstory and blips about you, Dozer, and the making of the cookbook. Well done Nagi!
Nagi says
THANK YOU Cherie!!! Most of those photos were take 2, take 3, some took more than 5 takes 😂 OMG the memories of shooting the same dish over and over again. I hope you love the recipes!!! Thank you for this lovely message – N x
Cherie says
I’m sure the recipes are delicious as your recipes have not failed me yet. For now, though, I am enjoying this as a new big picture book! Drooling along with Dozer.
Cherie says
Wanted to add, NEVER too much DOZER or cheese!
Nagi says
😂😂😂
KP says
I received your book last week here in Canada on the Sunshine Coast in BC a friend had hers delivered yesterday. Love it. Thank you. K
Nagi says
You got it early!!!! You might’ve been the first person in Canada to get the book 🙂 So glad you love it, thanks KP! N xx
Anna says
Got my preordered book from Amazon yesterday! It looks gorgeous! So happy to have it, RecipeTin Eats has been my favorite and go-to cooking website for years. Thank you Nagi for this wonderful book!
Nagi says
YAAAAAY!!! So happy you got it Anna, I really hope you love cooking from it! N xx
Jana Gale Connell says
We know who the first one is who got it in the USA!!
😆Meeeeeeee!!! 📘📘💖💖📘📘