Jalapeno Popper Stuffed Chicken with Grape Jelly Sauce
Spicy, juicy, crispy, and sweet in all the right ways.
Servings: 4 SERVIINGS
Ingredients
- 2 chicken breasts, cut in half and carefully flattened for even cooking
- 1/2 cup light cream cheese
- 2 garlic cloves, minced
- 2 jalapenos, deseeded and, chopped small
- 1/4 cup parmesan cheese, shredded
- 2 1/2 tsp jalapeno salt I use Tucker's Pepper Company
- 1/4 cup grape jelly
- 1/2 cup sweet chili sauce
- 2 tbsp butter, melted
- 1 cup Italian bread crumbs
Instructions
- Start by preheating the oven to 400°.
- In a small bowl, combine the cream cheese, parm cheese, garlic, and jalapenos. 1/2 tsp jalapeno salt or plain salt and pepper to taste. Mix and set aside.
- After cutting the breasts in half, carefully flatten between plastic wrap with a kitchen mallet. Get as even as possible without breaking the skin. Now season with remaining jalapeno salt on both sides.
- Next, we will be spreading the cream cheese mixture onto the breasts. An even amount for all. Gently roll as tight as you can. You can secure with toothpicks if you want/need to.
- Brush with butter and carefully cover in bread crumbs .Place seam side down in a baking dish. Cook for 35 minutes or until a thermometer reads 165°
- Let rest for 5 minutes.While it is resting mix up the sauce. In a small sauce pan mix the grape jelly and sweet chili sauce. Cook on low for about 4-5 minutes.
- Remove from heat and set aside. Slice the chicken and pour a small amount of sauce over. Add more if desired.
- ENJOY!
