Jalapeno Chicken Cheddar Cream (Print-Friendly Format)
Chicken breasts filled with jalapeno cheddar cream, finished golden and garnished with herbs for bold flavor.
# Required Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
→ Filling
03 -
1 cup (150 g) jalapeño peppers, diced, seeds removed
04 -
1 cup (225 g) cream cheese, softened
05 -
1 cup (100 g) shredded cheddar cheese
06 -
1/2 cup (120 g) sour cream
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1/2 teaspoon smoked paprika
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Garnish
12 -
Fresh cilantro or parsley, chopped (optional)
# How to Make It:
01 -
Set the oven to 190°C. Allow it to fully reach temperature before baking.
02 -
In a mixing bowl, blend cream cheese, diced jalapeños, cheddar cheese, sour cream, garlic powder, onion powder, smoked paprika, salt, and black pepper until uniformly combined.
03 -
With a sharp knife, slice each chicken breast horizontally to form a deep pocket, taking care not to cut through the opposite side.
04 -
Fill each prepared pocket generously with the cheese-jalapeño mixture, pressing gently to enclose.
05 -
Heat olive oil in an oven-safe skillet over medium-high heat. Season the exterior of the chicken with salt and black pepper. Sear the stuffed breasts for 3–4 minutes per side, achieving a golden-brown crust.
06 -
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until a thermometer inserted into the thickest part of the chicken registers 74°C.
07 -
Allow the chicken to rest for several minutes before serving. Garnish with chopped cilantro or parsley if desired and serve warm.
# Additional Information:
01 -
For reduced heat, ensure all seeds and membranes are removed from the jalapeños.
02 -
Cream cheese should be softened to room temperature for easier mixing.