Are you ready to add some serious sizzle to your 4th of July festivities? This jalapeño popper stuffed chicken is about to set your backyard bash ablaze with flavor fireworks! Whether you’re hosting a star-spangled soiree or just firing up the grill for a patriotic patio party, this recipe is guaranteed to have your guests saluting with forkfuls of juicy, cheesy, spicy goodness.
Just imagine – succulent chicken breasts stuffed to the brim with a creamy, crave-able filling of cream cheese, cheddar, smoky bacon, and fiery jalapeños. It’s like an entire jalapeño popper exploded inside, taking these simple breasts from basic to bold in one zesty bite. With each mouthwatering morsel, you’ll experience bursts of red (from the jalapeños), white (from the creamy cheeses) and BOOM (from those taste bud-tingling pops of flavor)!
This all-American dish is the perfect way to add some festive flair to your 4th of July spread. Serve it as a main course with some star-spangled sides, or slice it up for a dazzling jalapeño popper chicken appetizer that’s sure to be the star of your snack table. Either way, it’s easy to make but packs a serious patriotic punch. So fire up those grills and get ready for a flavor fireworks show! This jalapeño popper stuffed chicken is about to make your 4th of July celebration crackle and pop in the most deliciously explosive way.
Ingredients for Jalapeño Popper Stuffed Chicken Breasts:
- 6 large TBS boneless chicken breasts
- 18 slices of TBS thick-cut bacon (3 per chicken breast)
- 1 8–ounce package of cream cheese (softened to room temperature)
- ½ cup green poblano pepper (seeds removed and finely diced)
- 1 medium jalapeño (seeds removed and finely diced)
- 2 cups sharp cheddar cheese (shredded)
- For garnish: 1–2 tablespoons chopped parsley
- Salt and pepper to taste
Directions:
- Preheat your oven to 400F.
- Prepare the cream cheese stuffing. Place the cream cheese in a mixing bowl. Mix in the poblano and jalapeño peppers. Next, mix in the shredded cheddar cheese until well combined. Set aside.
- Prepare the chicken breasts. Make a slit lengthwise on the top of each chicken breast. Next, cut into each side from that slit to make a pocket for the filling. Be careful to avoid cutting a hole through the side of the chicken breasts.
- Using a spoon, fill each chicken breast with the cream cheese filling. Press firmly to ensure each is filled completely.
- Sprinkle each piece of chicken with salt and pepper on all sides.
- Wrap each chicken breast with three strips of bacon. Use toothpicks to secure the bacon if necessary.
- Place the chicken breasts directly on a baking sheet.
- Bake for 25-30 minutes until the internal temperature of the chicken is 165 degrees.
- Move the oven rack and broil on high for a couple of minutes to crisp the bacon. Watch it carefully so it doesn’t burn.
- Garnish with parsley as desired, and serve immediately. You can either serve an entire piece with your favorite sides, or cut up each of the chicken breasts, add toothpicks, and serve as an appetizer.
Get the best meats and produce for your celebration at The Butcher Shop.
After tasting these jalapeño popper stuffed chicken fireworks, you’re going to want an endless supply. Good thing the freshest, most flavor-packed ingredients are just a hop, skip and a jump away at The Butcher Shop in Eagle Point! This locally-owned gem is your one-stop shop for the highest quality meats and produce around. Our chicken breasts are plump, juicy, and raised right here in the Rogue Valley by real flavor heroes. And you’d better believe their jalapeños pack the perfect peppery punch to make these poppers pop. Everything at The Butcher Shop is carefully curated to bring you the most crave-able local flavors. It’s like getting a farm-fresh taste of Southern Oregon in every single bite. As you get ready to wow your 4th of July crowd with this star-spangled stuffed chicken, make sure to pay The Butcher Shop a visit. Our friendly staff will hook you up with all the locally-raised, locally-grown goodies you need to keep that backyard party going all summer long.