Jalapeno Popper Hasselback Chicken
Spice up that boring chicken breast into something new!
Prep Time10 minutes mins
Cook Time35 minutes mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 522kcal
Author: Sula
- 4 medium chicken breasts
- 6 oz cream cheese room temperature
- ¾ cup shredded cheese 4-Cheese Mexican or similar
- 8 slices bacon
- 1-2 jalapeno peppers
Preheat oven to 375F.
Cut bacon slices into thirds and cook according to your preferred method.
Place chicken breasts in a baking pan and cut 6 slits widthwise across each breast, about halfway into the breast.
Finely mince one jalapeno pepper (remove pith and seeds first) and place in a medium bowl. Add cream cheese and shredded cheese to the bowl and mix well to combine.
Stuff each chicken breast slit with some of the cheese mixture. Continue until all slits are stuffed and all the cheese is used. Add one piece of bacon to each stuffed slit.
Optional: add a thin jalapeno slice to each stuffed slit.
Bake uncovered, for 30-40 minutes until the internal temperature of the largest breast reaches 165F.
Remove from oven and allow the chicken to sit for at least 5 minutes before serving (I like to cover the chicken with foil while it sits).
Calories: 522kcal | Carbohydrates: 3g | Protein: 37g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 165mg | Sodium: 691mg | Potassium: 580mg | Fiber: 1g | Sugar: 2g | Vitamin A: 801IU | Vitamin C: 6mg | Calcium: 153mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.