i want to live in a world where jalapeño poppers are on my plate more often…don’t you think that would be a DELICIOUS reality 🤤 whelp, i decided to take action and make my dreams come true ✨JALAPENO POPPER STUFFED CHICKEN✨ i’m not exaggerating when i tell you this chicken is INSANE. it’s so👏🏻damn👏🏻good👏🏻guys. like an explosion of cheddar and jalapeño with every bite💥 i almost can’t take it. on top of the fact that these chicken breasts being stuffed with jalapeño 🌶 and cheddar 🧀 they are then rolled in simple mills farmhouse cheddar crackers to make sure every bite is a crunchy cheddar dream. wow.
if you’ve been around here for awhile you’ve heard me talk about how i love to use goat based cheeses over cow cheese in almost all my recipes. first off, goat based cheeses are so much easier on your digestive system. it has less lactose, a different protein structure, and smaller fat molecules making it a lot easier for your body to break down! another bonus is it has more vitamins and minerals, like the essential nutrients vitamin A, vitamin B, riboflavin, calcium, iron, phosphorus, magnesium, and potassium. overall, it’s just a healthy option and is still providing you with lots of calcium for your bones which is why dairy can be so beneficial ☺️💪🏼
this recipe is about to become a new family favorite. i will say the jalapeño creates a slight kick with every bite, but removing the seeds will help lower the spice level! i’m a sucker for anything spicy and all things with cheese, so if you’re anything like me you need this one in your life!
p.s. serve with your choice of sides or on top of a salad. i love this with rice and a veggie, but you could serve it with fries on the side, or on top of a salad and be just as happy!
WHAT YOU NEED:
(makes 4)
+ 4 organic chicken breasts (about 2 lbs)
+ 1 box simple mills farmhouse cheddar crackers
+ 1/2 cup oat flour
+ 2 cage free eggs
+ 4 jalapeños, seedless
+ 1/4 inch slice of goat cheddar cheese (per chicken breast)
HOW TO:
Preheat oven to 350 degrees and spray a glass baking dish with coconut oil spray and set aside.
While the oven is preheating it’s time to prep! Lay each chicken breast flat on a cutting board. Place one hand on top of the chicken breast to hold it down. Use a knife to horizontally slice a “pocket” in each breast. Make sure not to slice the “pocket” all the way through.
Cut the top off of each jalapeño. Slice one side of the jalapeño vertically to create another “pocket”. Remove the seeds.
Slice about 1/4 inch of cheddar cheese for each jalapeño. Stuff each jalapeño with the cheddar. Once each jalapeño is stuffed, then stuff each chicken breast with jalapeño popper. Use toothpicks to help close the chicken “pocket”.
Next place simple mills cheddar crackers in a food processor. Pulse until they become crumbs. Place crumbs on a plate. Place oat flour on a separate plate. Whisk eggs in a large bowl.
Dip each chicken breast in oat flour, then egg wash, then roll in cheddar crumbs and place in baking sheet. Repeat these steps for each chicken breast.
Bake for 35 minutes. Serve with your choice of sides and ENJOY!
