Stuffed Jalapeño Cheddar Chicken

Jalapeño cheddar stuffed chicken is the perfect weeknight dinner.

Get a thick chicken breast, butterfly it, stuff it with a cream cheese jalapeño mixture, shallow fry it, and then broil some cheddar over the top.

This chicken is best served with elotes corn, cilantro, and some lime juice.

Perfect, perfect!

Ingredients

• 1 large egg, beaten
• 1/4 cup all-purpose flour
• 3 ounces cream cheese, room temperature
• 1 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• 3 jalapeños seeds removed, 2 finely diced & 1 sliced
• 1 clove garlic, minced
• 4 boneless skinless chicken breasts
• salt and pepper
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• fresh cilantro, for serving
• fresh limes, for serving

Instructions

1. Preheat the broiler. Place the egg and flour in separate shallow bowls.
2. In another bowl, combine cream cheese, 1/4 cup pepper jack cheese, the diced jalapeños, garlic, and a pinch of salt and pepper.
3. Slice the chicken through the middle horizontally, being careful not to cut all of the way through. Open the chicken and stuff with 2 tablespoons of the jalapeño cheese filling. Close the chicken, covering the filling.
4. Dredge both sides of the chicken through the egg, then flour tossing to coat. Repeat. Place the chicken on a plate.
5. In an oven-safe skillet melt butter and olive oil. Add the stuffed chicken and cook until bottom side is browned, 3-4 minutes. Flip and cook an additional 4-5 minutes or until chicken is cooked through.
6. Remove from heat, lay jalapeño slices over the chicken, sprinkle remaining pepper jack and cheddar over the top. Broil for 1-2 minutes until the cheeses are melted.
7. Serve topped with fresh cilantro, lime juice, and with elotes corn.

Stuffed Jalapeño Cheddar Chicken

Preheat the broiler. Place the egg and flour in separate shallow bowls.

In another bowl, combine cream cheese, 1/4 cup pepper jack cheese, the diced jalapeños, garlic, and a pinch of salt and pepper.

Slice the chicken through the middle horizontally, being careful not to cut all of the way through. Open the chicken and stuff with 2 tablespoons of the jalapeño cheese filling. Close the chicken, covering the filling.

Dredge both sides of the chicken through the egg, then flour tossing to coat. Repeat. Place the chicken on a plate.

In an oven-safe skillet melt butter and olive oil. Add the stuffed chicken and cook until bottom side is browned, 3-4 minutes. Flip and cook an additional 4-5 minutes or until chicken is cooked through.

Remove from heat and lay jalapeño slices over the chicken.

Sprinkle remaining pepper jack and cheddar over the top. Broil for 1-2 minutes until the cheeses are melted.

Serve topped with fresh cilantro, lime juice, and with elotes corn.