Jalapeno Popper Chicken Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil.
• On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes.
• Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
• Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed.
• Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos.
• In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.

Steps:

• Preheat oven to 425°. Arrange Tater tots in an ungreased 13x9-in. baking dish. Bake, uncovered 15 minutes. , Meanwhile, in a large bowl, combine cream cheese, sour cream, jalapeno peppers, garlic salt and pepper. Stir in half each of the chicken, Mexican cheese blend, bacon and green onions. Arrange chicken over Tater tots. Top with cream cheese mixture. Sprinkle with remaining Mexican cheese blend, green onions and bacon. Cover and bake until heated through, 20-25 minutes. If desired, top with additional sour cream and jalapeno slices.

Steps:

• Preheat oven to 375.
• In a small skillet over medium-high heat, combine the bread crumbs and oil. Stirring often, toast until crispy and golden brown. Transfer bread crumbs to a small bowl and mix in the taco seasoning.
• Beat eggs in a shallow bowl or rimmed plate.
• In a small bowl, combine cream cheese, cheddar cheese and diced jalapenos.
• Using a small, sharp knife, either cut a pocket in each breast or butterfly them. If they're especially thick, I like to pound them a couple times with the flat side of a meat mallet to thin them out some first - too thick and it takes so long to cook through that the bread crumbs burn.
• Season the chicken lightly with salt and pepper. Divide the cheese filling evenly between the chicken breasts; close with toothpicks if you like.
• Dip the chicken in the beaten egg and then the bread crumb mixture, coating each piece completely. You can put them straight into the baking pan, or put a rack in the bottom of the pan first so the bottoms won't get soggy. Bake in a preheated oven 25 to 30 minutes, or until the chicken is cooked through.