Friday, May 4, 2012

Jalapeno Popper Chicken

Blogger's Choice was the theme of this Taste of Home Cooking Recipe Swap, and it's my favorite theme. Each blogger is assigned another food/cooking blog, and you can choose to cook any recipe from that blog. I was given the blog The Cookaholic Wife which was a great blog to get - so many great recipes!

One that really caught my eye was this one for Jalapeno Popper Chicken. Jon and I both love spicy food and jalapenos, and I love making chicken - especially stuffed chicken - so this recipe was right up my alley. I made a few minor changes, one of which included double-dipping the chicken in flour and egg before putting it into the breading mixture. I do this when I make Jalapeno Poppers and the method gives it a great, thick, crunchy breading. I added some cumin to the mixture of spices in the breading, and I lightly seasoned the chicken with salt and pepper before stuffing. I kept the ribs in the jalapenos and used and entire jalapeno between our two chicken breasts... we love heat! Finally, I used a mix of panko and regular breadcrumbs instead of just panko.

The cheese I used was Cracker Barrel's Jalapeno Cheddar. It's very similar to our favorite cheese that we cannot find anywhere anymore - Yancey's Fancy Jalapeno Cheddar. It has SO much heat, much more than your standard pepperjack.

The verdict - LOVED it. It had great flavor and heat, and the breading was so crunchy and delicious. My adaptation of the recipe is below.


  • 2 boneless, skinless chicken breasts
  • 4 slices Jalapeno Cheddar cheese
  • Salt and pepper
  • 1 jalapeno, minced (with or without seeds and ribs)
  • 2 tbsp flour
  • 2 eggs
  • 1/4 c Panko breadcrumbs
  • 1/4 c regular breadcrumbs
  • About 1/4 tsp each of Mexican oregano, chili powder, and cumin
  • Cooking spray


  • Preheat oven to 350 degrees
  • Cut a pocket into the chicken breasts and season lightly with salt and pepper
  • Stuff the cheese and jalapenos into the pockets; close with a toothpick or two
  • In three separate bowls - first bowl: flour. Second bowl: eggs beat with 1 tbsp water. Third bowl: breadcrumbs mixed with the oregano, cumin, and chili powder. Dip the chicken in flour, egg, then flour again, egg again, then breadcrumbs. Place in a baking dish that has been sprayed with cooking spray.
  • Bake on 350 for approximately 45 minutes or until the internal temperature has reached 180 degrees (I take them out around 170 and let them rest). Turn the broiler on for the last 2-3 minutes to get a nice, crispy coating.

I will definitely make this again. I served them with sauteed spinach and this Mexican Confetti Rice without the peas/corn. Perfect!

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  1. This looks awesome! I just pinned it and I'm think it may have to be a Cinco de Mayo dinner tomorrow night.

  2. I'll have to try your double dipping method. I'm glad you like this!

  3. Great pick for the swap! Mmmm! I love anything faux fried and spicy!

  4. Looks great! We love Yancey's Fancy Cheeses too, I bet this would be great with their bacon gouda, thought it would need a new name, ha.

  5. Mmmmm Amy, that would be good. I haven't seen the bacon Gouda!! I will have to look for it.

  6. I pinned a recipe for Jalapeno Popper Chicken a while ago and I had almost forgotten about it! I think this version sounds amazing! Great pick!

  7. Looks great! I love this recipe and I love your changes.

    Thanks for being part of the recipe swaps!

  8. Hi Mary Ellen,
    Thank you for posting the Jalapeno Popper Chicken recipe.
    I’ve been looking for this recipe since forever! LOL. :D
    I’d like to invite you to submit the pictures of your Jalapeno Popper Chicken to so other chefs can make the same creation. :)
    You know it’s fun to make others hungry. :D
    Can’t wait for your recipe. :D

  9. Oh, this looks just great. Thanks for linking it in to Food on Friday: Cheese. We now have a super collection of all things cheesey!

  10. Okay, it's 10:54pm and now my mouth is watering just craving a Jalapeno Popper. Looks Delicious!

    Thanks for sharing your delicious food with us.