Dinner
Jalapeño popper stuffed chicken
2 servings
분량15 minutes
활동 시간35 minutes
총 시간재료
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
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
방향
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!
영양 정보
1회 제공량
-
칼로리
564 kcal
지방 전체
33 g
포화 지방
14 g
불포화 지방
15 g
트랜스 지방
0.03 g
콜레스테롤
204 mg
나트륨
1867 mg
탄수화물 전체
6 g
식이섬유
1 g
총 당류
2 g
단백질
59 g
2 servings
분량15 minutes
활동 시간35 minutes
총 시간