Jalapeno Cream Cheese Stuffed Chicken
| Prep Time | 10 mins |
| Cooking Time | 15 mins |
| Total Time | 25 mins |
| Yield Size | 1-2 servings |
WHAT YOU'LL NEED:
For chicken:
| Ingredients | QTY | UOM |
| Chicken Breast Fillet | 1 | pc |
| Chiquilin Mild Paprika | 2 | g |
| Salt, as needed | ||
| Pepper, as needed | ||
| Oil, as needed | ||
| Butter | 1 | tbsp |
For Cream Cheese Filling:
| Ingredients | QTY | UOM |
| Cream Cheese, softened | 1 | bar |
| Dolce Vita Green Sliced Jalapeno Peppers 340g, chopped | 5 | slices |
| Parsley, chopped, as needed | ||
| Lemon Juice | 1 | tbsp |
| Salt, to taste | ||
| Pepper, to taste |
STEPS:
-
To prepare the chicken, cut it in the middle to open it up like a butterfly. Season with paprika, salt, black pepper, and drizzle with oil to keep the chicken moist and help the spices stick. Set it aside.
-
For the filling, mix softened cream cheese, jalapenos, parsley, and lemon juice in a bowl. Season with salt and pepper to taste, then transfer it to a piping bag. Set aside.
-
Open the chicken, spread the cream cheese mixture on one side, and close it.
-
Heat oil in a pan over medium heat. Cook the chicken on one side, then flip it to cook the other side. Finish by adding butter and covering the pan to ensure the chicken cooks thoroughly.
-
Let it rest before slicing and serving.
