Celebrating the US and Canadian release of my cookbook by turning a party food favourite into dinner! This is jalapeño poppers, stuffed inside chicken. Warm, cheesy, spicy. Fabulous, easy way to make chicken breast a whole lot more exciting.
US & Canada cookbook release day! 🇺🇸🇨🇦
YES, the day has finally arrived – my cookbook hits the stores across the US and Canada!!! For those of you who pre-ordered, you get to enjoy the luxury of Dinner being delivered right to your doorstep. I can’t wait to hear and see what you make first (tag me on Instagram), what you think of the recipes, my photos and whether there is too much or too little Dozer & cheese throughout the book. Drop your thoughts in today’s recipe, I want to know!
Let’s celebrate: Jalapeño popper stuffed chicken!
I wanted to share something celebratory to mark the occasion but it didn’t feel sensible to post party food on a Wednesday. So instead, I did the next best thing – a recipe that turns a party food favourite into dinner. 😂 Introducing: Jalapeño popper stuffed chicken!
To those who are unfamiliar with the wonderful world of jalapeño poppers, let me describe it to you. You basically take a jalapeño, stuff it with a flavoured cream cheese, then either crumb and fry it or (for those trying to take the high road), bake it. In short – they are spicy, cheesy, warm little bundles of goodness. An all-rounder appetiser favourite and especially in high demand on game day!
So today, we’re taking everything we love about jalapeño poppers and stuffing it inside chicken breast to turn it into dinner. It’s like chicken breast with an oozy cheesy sauce with a little warm buzz from the jalapeño. SO GOOD!
What you need for jalapeño popper stuffed chicken
Not that many ingredients!
The filling
Jalapeños – You will need 2 whole jalapeños to get good jalapeño flavour in the filling and a warm buzz. The jalapeño is spicier when raw than it is once cooked in this dish. This is because the spiciness in the jalapeño spreads throughout the filling as it bakes which reduces the spiciness of the jalapeño itself.
For a non-spicy option use green capsicum/bell pepper instead. Do the best you can to finely mince it like I do the jalapeño.
Cream cheese – This acts as the binder and is our shortcut ingredient for the stuffing. We only need 60g/2oz which is about 1/4 of a standard 250g/8oz block so you can make this recipe 4 times! (You’ll want to 😊)
Cheeses – Mozzarella for cheesy ooze and parmesan for salt + flavour. Feel free to substitute the mozzarella for another type 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 don’t need much because the jalapeño popper filling does the heavy lifting in this dish!
How to make jalapeño popper stuffed chicken
Don’t fret about the stuffing and sealing part. Oozage is good. In fact, the melty bits with the crispy edges in the pan are the best part!
Mix the filling ingredients together. It should be creamy and stuff-able.
Cut a pocket in each chicken breast. I find the easiest way to do this is to press down on the breast with the palm of your hand to tighten the flesh so it’s easier to cut. Then cut as though you are cutting them into 2 thin steaks, except don’t cut all the way through.
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? I’ve stuffed it up plenty of times! Don’t fret, just use toothpicks to seal tears on the base/surface/sides. And don’t worry about filling oozing out into the pan when it bakes. There’s always some ooze, it never stays in completely, it’s just a question of how much oozes. If you have a lots of ooze, just scoop it up and put it on your chicken. (Also, I promise to try very hard not to use the word “ooze” again for the rest of this post!).
Stuff the chicken breast with the filling. Push it all the way in – I use my hands.
Seal using toothpicks as best you can. I usually use 3 per breast.
Got filling bursting out through the seams? LUCKY YOU! Imagine it when it’s all melty in the pan and crispy golden edges.
Season the chicken breast with the paprika and salt. Sprinkle on each side.
Sear the 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.
Bake for 15 minutes in an 180°C/350°F (160°C fan) oven or until the internal temperature is 67°C/155°F (this is just fully cooked, which means optimum juiciness for breast).
Rest for 5 minutes before eating. Resting is important as it allows the chicken juices to become reabsorbed into the meat fibres. If you don’t rest, the chicken juices will run out onto your plate when you cut into the meat, instead of staying in the chicken flesh and ending up in your mouth!
The jalapeño stuffed chicken breast is pictured with a handful of rocket/arugula and cherry tomatoes tossed with my Everyday Salad Dressing. Because I was so caught up making sure I captured the perfect cheese ooze I forgot to prepare sides for the photo!
If I had been more prepared, I probably would have added cauliflower mash or mashed potato on the side along with simple garlic green beans. A seasoned butter rice would also be a great starch option and for many more salad/vegetable sides, head here and browse my vegetable!
But what do you think? What would you serve it with? Bread for mopping, pasta, rice, beans? Love reading your ideas. – Nagi x
Watch how to make it
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Jalapeño popper stuffed chicken
Ingredients
- 2 x 220g/7oz chicken breast, skinless, boneless
- 1/4 tsp cooking/kosher salt
- 1/2 tsp smoked paprika (or ordinary paprika)
- 1 tbsp extra-virgin olive oil
Jalapeño Popper Stuffing :
- 60g/ 2 oz cream cheese
- 1/2 cup mozzarella cheese , shredded (or other cheese)
- 1/4 cup parmesan , finely shredded
- 2 jalapeños , deseeded and finely diced (Note 1)
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp cooking / kosher salt
Instructions
- Preheat oven to 180°C/350°F (160°C fan).
- Cut pockets into each chicken breast (Note 2), taking care not to cut all the way through. Cut on the side with the fold in the meat, to keep the smooth side intact.
- Stuffing – Microwave the cream cheese for 30 seconds to soften. Mix together with remaining jalapeño popper stuffing ingredients.
- Stuff & seal – Stuff inside the chicken pockets, stuffing it all the way in! Then seal each chicken with 2 or 3 toothpicks. If some stuffing is oozing out, that’s a bonus – it’s the best part when it crisps in the pan! Sprinkle both sides of the chicken with the paprika and salt.
- Sear – Heat the oil in an oven-proof skillet over medium-high heat. Place the breast smooth-side down, sear for 2 minutes until golden (it won't colour more in the oven). Flip and sear the other side for another 2 minutes.
- Bake 15 min – Transfer the pan to the oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 67°C/155°F.
- Rest and serve – Remove the chicken to a plate and rest for 5 minutes, then serve!
Recipe Notes:
Nutrition Information:
My other stuffed chicken
I’m surprised I only have these – I was sure I had more!
Life of Dozer
My publisher sent me the most gigantic bunch of flowers I’ve ever seen to celebrate the US/Can publication of my cookbook! Dozer did a thorough check to see if there was anything in there for him.
Squeeee! I got your cookbook today! I am making Vietnamese Shaking Beef for dinner. Love the QR codes to link to the videos.
We prepared exactly as written last night–and they were chicken works of art…until ALL of the filling glooped out into the pan while baking. We poured the filling into a bowl and poured it on top of the chicken but it simply didn’t work as written. The filling/sauce was delicious though!
I got my book a few days ago and it’s done so perfectly with the pictures and step by step instructions, I have been a following you for years and think your recipes are the best, Dozer just adds a magic touch to everything!
I just got your new cookbook and I love it. There are so many reasons why….the photos of every recipe (& cute ones of Dozer) but I particularly love the way you outlined the recipes themselves. I’ve never seen it organized like that before….it is genius!! I can hardly wait to try so many of these recipes out. Thank you, Nagi 🙂
I got my book yesterday! So excited to make all your recipes Nagi! You are the best;
We tried this but we wrapped it in bacon as well.
Divine!!!! Worth a try……
Got your book today!!! Can’t wait to start cooking. BUT, I thought your name is Nagi, like Bono, or Beyonce or Cher?!?! 🙂
🙌🙌🙌 I know right, true very true.
Your book arrived last night and it was worth the wait. You did an amazing job!!!!! My daughter and I sat down with our post-it flags and marked all of the recipes that we want to try. We used up all of our flags! Can’t wait to get cooking. I think we are just going to cook our way through the book cover to cover. Thank you!!!!!
My book arrived last night in a big pink box! At first, I thought my husband was being naughty. 😀 Could not be happier! It is gorgeous! Stunning! Never too much of Dozer!! Can’t wait to try the recipes! Thank You!!!!!!!!!
Missouri USA here. I received my preordered book from Amazon late last evening, just as I was getting up to go to bed. First, I was surprised at how heavy the Amazon box was. Upon opening, there was MY BOOK! I was so excited I looked at every page skimming the recipes before going to bed. You did a phenomenal job on this book! The cover is great, the quality of the paper the book is printed on is outstanding. But the PICTURES! I fell in love! Big, beautiful, full color pictures of EVERY dish!!! I haven’t yet watched any of the videos, but anticipate them being as wonderful as the ones on your website. I am so thrilled to finally have a copy of your first cookbook in my hands. Also thoroughly enjoyed the backstory and blips about you, Dozer, and the making of the cookbook. Well done Nagi!
THANK YOU Cherie!!! Most of those photos were take 2, take 3, some took more than 5 takes 😂 OMG the memories of shooting the same dish over and over again. I hope you love the recipes!!! Thank you for this lovely message – N x
I’m sure the recipes are delicious as your recipes have not failed me yet. For now, though, I am enjoying this as a new big picture book! Drooling along with Dozer.
Wanted to add, NEVER too much DOZER or cheese!
😂😂😂
I received your book last week here in Canada on the Sunshine Coast in BC a friend had hers delivered yesterday. Love it. Thank you. K
You got it early!!!! You might’ve been the first person in Canada to get the book 🙂 So glad you love it, thanks KP! N xx
Got my preordered book from Amazon yesterday! It looks gorgeous! So happy to have it, RecipeTin Eats has been my favorite and go-to cooking website for years. Thank you Nagi for this wonderful book!
YAAAAAY!!! So happy you got it Anna, I really hope you love cooking from it! N xx
We know who the first one is who got it in the USA!!
😆Meeeeeeee!!! 📘📘💖💖📘📘
Nagi,
Your book is so beautiful, so colorful and so drool-worthy it’s incredible!! I love it SO MUCH, but you already know that. I made the chicken fricassee first but I think these chicken jalapeno poppers are next on the list!! I LOVE poppers and eat them when ever I can grab them.
There is NOT too much Dozer or cheese in the book. You cannot have “too much” of either of those.
I get so excited in the morning when I see it on my bookshelf waiting for me!!
This book is a masterpiece!!!
Thank you for this lovely message Jana!! Fricassee is a worthy recipe to start with. 🙂 – N x
It most certainly was!! I can’t see how any of these won’t be absolutely delicious! I’ve printed out so many of your recipes from the website that they have their own binder!! So that will keep the book company now. I’ll never need another cookbook!!
Kisses for Dozer. Btw, saw some shots of him as a youngster on another recipe page- chicken stuffed with sun dried tomatoes and cheese. Such a handsome boy even then. 💖💖🐾🐾🐕🐕
Hi Nagi, I received the book yesterday…I preordered and I’m in Canada. I have only starting reading it but I’m so excited to have it. I decided a few years ago that I wasn’t going to order any more cookbooks but I caved when yours was available 😆. Can’t wait to try some new recipes!
Awww Wendy!! I know what you mean about not buying new cookbooks, I actually borrow most of mine from the library 😂 Thank you for making an exception for mine!! N x
Got mine yesterday. Thank you from the bottom of my heart! It gives me great confidence that I’ll be able to prepare ALL the recipes in your book because I know I can trust every one to be successful and absolutely yummy. Also, much appreciation for all you do for supporting your community and sharing yourself (and Dozer too!) with us.
So glad yours arrived!! I hope you love the recipes in it 🙂 I’ll do some recipe suggestions for where to start – there’s so many in the book!!! 🙂 N xx
Also forgot to mention, I really enjoy all your food p@&n videos. I can’t get enough!
I love that you G-rated your writing 😂
I’m so excited! I received my book yesterday and began reading through. It far exceeded my expectations! I can’t wait to start making the recipes – they look amazing! And there can NEVER be too much Dozer 🙂
The cookbook arrived about 20 minutes ago. It is gorgeous! Can there ever be too many pictures of Dozer? Thank you for all your hard work. It will take me a little longer looking through the cookbook more carefully to decide what to make first.
Awww Elaine! Thank you for this lovely message, it feels SO LIVE that you just received it!! I will start a little suggestions box for recipes to try in the cookbook as well as doing some fun videos of me actually making them in my kitchen 🙂 Don’t forget though there are little QR codes on every recipe in the book! 🙂 N xx
I got mine yesterday! There are so many recipes and I can’t decide what to make first. I want to have a diner party so I can make so many things!! I will probably start with the rustic bread, as you state in the book…Bread is Life!
And so far, there are not enough Dozer pics and my fave right now is the one on page 345 where he gets all the sammies and his very own little table 😀
Thank you again for everything you do. I make so many recipes from this site and now I have something to flip through rather than scroll through. I love it and can’t wait to make/try every recipe!
Love and Kisses to you and Dozer from Ohio, US!
XOXOXO
Thank you for your lovely message Jenn!! OMG that photo of him diving into the sandwiches….😂 He was drooling all over the rug when I was getting the shot set up, and he was so tense, just waiting for the command to pounce. Then when I said “ok Dozer” he just LAUNCHED and grabbed as many as he could! LOL! N x
So excited to receive my cookbook yesterday! What fun surprise since I wasn’t really watching the calendar. I hope my question isn’t weird/offensive. But now that I have your cookbook, I want to know how to properly say your name! I have read it many times in my head but always sort of “gloss over” the pronunciation. Could you help me out so I can say your name out loud when recommending your book without butchering it?
I get it!!! It’s not offensive at ALL 🙂 It’s pronounced with a hard “g” like “goat” and the “i” at the end is pronounced like “me”. I will add a short little video on my about page and include my name pronounciation!!! 🙂 Hope you love cooking from the book Lisa, thank you again for getting it! N xx
I was wondering the same thing. In recent videos I’ve heard Nagi pronounced by two different people. One said it with a short a and the other with an ah sound. Neither of them was you so I’m still not sure.
BTW Love my new book. Thank you for letting us know when it went on sale here in Canada. Now I’ll have to make at least one recipe to justify my purchase. 😉 I’m sure once I get started, I will be trying many more.
There’s no such thing as too much Dozer!! 🐕
NEVER too much Dozer!! 🙂 N xx
Nagi,I would rate this at over 5 stars. I forgot to take a photo of my efforts we were eating the cheese & jalapeño stuffing before we stuffed it into the chicken! I used 9 toothpicks!!! But hey! My husband does not like spicy and said it was delicious. A definite “make again”. You are
NINE TOOTHPICKS!!! You make me LAUGH Sue, determined to keep all that ooze inside hey?? 🙂 So glad your husband enjoyed it too!! It’s surprising how the spiciness of jalapeños dials down when it’s cooking, isn’t it??
Yep, nine toothpicks! Kept ALL the jalapeño inside. Chicken was moist, as always your timings and instructions make it all so simple. You are the best