Jalapeno Popper Stuffed Chicken Breasts

As I mentioned in my previous post, the jalapeno popper dip can be turned  into a stuffing for chicken breasts.  You can easily adapt this to serve more than 2 if you would like.  And in place of the seasoned breadcrumbs you could use crushed tortilla chips.

Jalapeno Popper Stuffed Chicken Breasts

{Source:  adapted from unknown source}


2 large boneless, skinless chicken breasts

1/2 to 1 cup leftover popper dip

3/4 cup seasoned breadcrumbs

1 egg, beaten


Preheat oven to 350 degrees.  Line a rimmed baking sheet with foil and spray or oil the foil.

Butterfly the chicken breasts and pound to desired thickness, about 1/4″.

Spread some filling on each breast, trying not to overfill, and roll up or fold over to close.  A tight seal is not necessary, but you can secure with a toothpick or two if you like.

Coat with egg and then breadcrumbs.  Lay seam-side down on the prepared sheet.  Bake for 25-35 minutes or until meat reaches 170 degrees.  Allow to rest for 5-10 minutes, then slice and serve.

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