Celebrating the US and Canadian release of mycookbookby turning a party food favourite into dinner!
This is jalapeno poppers, stuffed inside chicken.
Warm, cheesy, spicy.
That’s Dozer’s excited face, I swear 😂
Fabulous, easy way to make chicken breast a whole lot more exciting.
US & Canada cookbook release day!
YES, the day has finally arrived mycookbookhits the stores across the US and Canada!!!
That’s Dozer’s excited face, I swear 😂
For those of you who pre-ordered, you get to enjoy the luxury ofDinnerbeing delivered right to your doorstep.
Lets celebrate: Jalapeno popper stuffed chicken!
So instead, I did the next best thing a recipe that turns a party food favourite into dinner.
Introducing: Jalapeno popper stuffed chicken!
To those who are unfamiliar with the wonderful world of jalapeno poppers, let me describe it to you.
In short they are spicy, cheesy, warm little bundles of goodness.
An all-rounder appetiser favourite and especially in high demand on game day!
Its like chicken breast with an oozy cheesy sauce with a little warm buzz from the jalapeno.
What you need for jalapeno popper stuffed chicken
Not that many ingredients!
The jalapeno is spicier when raw than it is once cooked in this dish.
For a non-spicy optionuse green capsicum/bell pepper instead.
Do the best you’ve got the option to to finely mince it like I do the jalapeno.
Cream cheese This acts as the binder and is our shortcut ingredient for the stuffing.
(Youll want to )
Cheeses Mozzarella for cheesy ooze and parmesan for salt + flavour.
Feel free to substitute the mozzarella for another pop in 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 dont need much because the jalapeno popper filling does the heavy lifting in this dish!
How to make jalapeno popper stuffed chicken
Dont fret about the stuffing and sealing part.
In fact, the melty bits with the crispy edges in the pan are the best part!
Mix the fillingingredients together.
It should be creamy and stuff-able.
Cut a pocketin each chicken breast.
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?Ive stuffed it up plenty of times!
Dont fret, just use toothpicks to seal tears on the base/surface/sides.
And dont worry about filling oozing out into the pan when it bakes.
Theres always some ooze, it never stays in completely, its just a question of how much oozes.
Prevent screen from sleeping
If you have a lots of ooze, just scoop it up and put it on your chicken.
Stuffthe chicken breast with the filling.
Push it all the way in I use my hands.
Sealusing toothpicks as best you’re free to.
I usually use 3 per breast.
Got filling bursting outthrough the seams?
Imagine it when its all melty in the pan and crispy golden edges.
Seasonthe chicken breast with the paprika and salt.
Sprinkle on each side.
Searthe 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.
Restfor 5 minutes before eating.
Resting is important as it allows the chicken juices to become reabsorbed into the meat fibres.
But what do you think?
What would you serve it with?
Bread for mopping, pasta, rice, beans?Love reading your ideas.
Dozer did a thorough check to see if there was anything in there for him.
