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.
I received your Cookbook yesterday, here in Colorado!
My family has loved every one of your recipes I have made of yours!
YAAAY!!! I hope your family loves everything you make out of Dinner!!! – N xx
I got home last night to find your cookbook had arrived. Looks great! So excited to read it and start cooking from it today.
So happy to hear that Shauna!! I hope you love everything you make from it! 🙂 N x
Dear Nagi, your cookbook arrived yesterday beautifully wrapped as a requested birthday pressie. I’m trying to wait til next week to open it but have been anxiously waiting for so long, not sure I can! I’ve made so many of your amazing recipes and now I’m thrilled to have your book!! I’m thankful for you and everything you do for all of us and for those in need with RecipeTin Meals. Love & hugs to you and Dozer (& JB and the crew) from beautiful (rainy!) Morro Bay California ❤
Awww Arlene!!! I LOVE HEARING THAT. I hope you love everything you make out of it!!! N xx
I finally received my cookbook in the mail yesterday, Yea! Beef Enchiladas is on the menu for tonight.. Tomorrow night will be Jalapeño popper, stuffed chicken. I love poppers, so I know this will be great. Oh yes, my husband loves the way you made the cookbook interactive. I do not know if others have done this, but yours is the first for me. Husband asks “Is there another cookbook in the near future?”
Best enchiladas ever! As for your next cookbook, we will order it as soon as we hear bookstores are selling it. Thanks for all the hard work.
I LOVE THE ENCHILADAS!! And I hope you love the jalapeño popper stuffed chicken, it’s SO GOOD!!!! (PS Tell husband I will never run out of recipe ideas to fill many more cookbooks!!!!” N xx
Received my copy yesterday! Beautiful. Have started reading it from cover to cover. I live in Calgary and will peruse some bookstores looking for your book!
Awww THANKS ELLE!!! I’m kicking myself for not going over for the launch, just to see my book in bookshops 😂 I hope you love it!!! N xx
Thank you! I’m in the US and received your fabulous cookbook yesterday in print! Love it! I bought the Kindle version too in case I was traveling and needed to have your recipes handy. 😋.
YAAAAYYY!!! I hope you love cooking from it!! PS I LOVE that you got the kindle version for mobile purposes. #genius N xx
I got my preordered book in the mail yesterday. My daughter brought it down to me singing “Merry Christmas”, I was so excited. She had ordered it for me for my Xmas present. I live in Kamloops, B.C., Canada. I have never loved a cookbook more. I’m reading it from front to back. Thank you, Navi.
Amazon delivered my cookbook yesterday. Made my day!
The book came yesterday, and it was great! I love the fact that there are pictures for every meal. Already have my meals, from the book, planned for the week! cannot wait to dig in. Love the Dozer pictures!
I received my preorder of your Cookbook yesterday. And, it’s hardcover too! Awesome. I’m trying to decide what we’re having for dinner now…
Hey Girl and Dozer
I got your book yesterday I live in a rural town in Texas I pre ordered your book I love the Dozer pics
He makes me smile My last name is similar to Dozer, it has two S’s in place of the Z and People confuse the pronunciation with Dozer instead of a long S ….lol I think of you everytime
Can’t wait to make my first recipe I’ll read through and pic
Thanks again for making a cook book available to us in the states
My fav pic has to be you and Dozer snuggled on the couch together 😍
Hi Nagi, I am a really happy Canadian!! I received your book yesterday. I was so looking forward to receiving it. Love the recipes that I’ve made so far, So I will definitely try some more recipes or all of them!! Thanks again and say hi to Dozer for me!! xoxo
I received my cookbook in the mail yesterday. Spent all evening flagging recipes to try.
Soo happy to receive my cookbook. Everything looks wonderful; can’t decide what to make first. Thank you!! I always look forward to your recipes and ideas. You’re the best!!
My cookbook arrived yesterday (Vancouver Island). SOOOOO excited to get cooking – drool-worthy photos, doesn’t get any better…. Congrats, clearly a labour of love😀 AND never enough Dozer.
Hello from Florida! I finally received my book yesterday and was pleasantly surprised that it’s hardcover! It is so hefty and beautiful. I made this bonus jalapeño chicken recipe the other day with my surplus of garden grown peppers for my chef in-laws (it’s always intimidating making stuff for them) and as usual, this did not disappoint. They were SO impressed as they gobbled it up. Nagi, you have single handedly taught me how to cook since 2016 and I sincerely thank you for that. Can’t wait what the next cookbook will bring. Hehe. Congrats and you deserve all the success!
Congratulations and I love your recipes! – and Dozer
Nagi, your beautiful and thoughtfully written cookbook arrived yesterday. I was doing the “Happy Dance” as I opened my Amazon box. I have bookmarked soooo many recipes but the bonus recipe at the beginning of the book really set the tone. The Crispy Parmesan Tomato Rice will be the first recipe that I try from your book. As a cook with an autoimmune disease, I have to stay away from processed foods and I make almost everything in my kitchen from scratch. And, I repeatedly go to RTE to find delicious and nutritious meals. Every recipe has been a winner! Thanks also for your philanthropy with RTM. Sometimes we forget the food insecurities that some individuals and families face on a daily basis. You are simply amazing!!!
My cookbook, pre-ordered from Amazon, arrived yesterday! It’s BEAUTIFUL and I learned something almost immediately while browsing it, the idea of tenderizing meat with baking soda, which I tried last night, with great success. Thanks for all your hard work, Nagi, and congratulations!
Dear Nagi,
Congratulations and thank you for a beautiful masterpiece! Your cookbook is incredible cover-to-cover. Each recipe/ entree explodes off of the page and comes to life in fantastic photos.
My copy arrived on Tuesday (which I believe was the original date promised by Amazon late last autumn (here in the states). This was a Christmas pressie to myself and it is the best one I have ever received! Sat down with tea last night and read and examined every single recipe. Sadly, I am afraid to report there will not be one or two favorite recipes. I love them all! (Yes a self professed foodie…guilty as charged.)
The part I love the most? In your genius, you were able to stay true to your core beliefs (and your Mum’s training), with a little ingeniuty almost any fast food can be made at home, better, in less time than driving to a Togo. Equally, favorite restaurant entrees are doable at home. Plus, this is one of my favorite parts, you have also included recipes for single servings or using up this and that on hand. Turning mayhem into “Dinner”.
I might as well order a second book rigt now, one for show and one as the kitchen workhorse it shall become. There shal not be a weekend nor at least one weeknight your recipes will be recreated in my kitchen.
Thank you so very much Nagi.
P.S. you Mum’s goyza recipe shall become a Lunar New Year staple. Mmm.