Jalapeno popper chicken

This jalapeno popper chicken is an inspiration from Laura in the Kitchen. There is a fascination I have for this pepper, especially fresh, and I would use it in everything. Here is her recipe (I just skip the bacon, it makes the recipe more complicated): https://www.youtube.com/watch?v=rcFLJRBjEZI.

Jalapeno poppers chickenJalapeno popper chicken
Servings: 4
Cooking time: 30 min
Difficulty: medium


  • 2 chicken breasts
  • 3-4 jalapeno peppers
  • 3 heaping spoons of cream cheese
  • 3 heaping spoons of grated cheddar cheese
  • green onions
  • salt and pepper
  • oil for frying

For the sauce:

  • heavy cream, I don’t weigh it
  • 1 garlic
  • parsley


  1. Place a plastic foil on the chicken and press it until it gets a lot thinner. I use a normal mallet.
  2. Mix the cream cheese with the cheddar, green onion salt and pepper to taste.
  3. On one side of the chicken add the cheese mixture and then the cut jalapeno.
  4. Roll it in a fairly tight roll. Use tooth picks, if necessary.
  5. In an oven proof pan (I use a cast iron skillet) fry in a bit of oil on both sides the chicken, until it’s nicely golden.
  6. Cook in the oven for 20 min at 200 C for conventional oven, or 190 C with ventilation.
  7. Once it is done, taken out the chicken and leave in everything that oozed out.
  8. Add the chopped garlic and cook for a minute.
  9. Pour the heavy cream, grind pepper and parsley.
  10. It is ready to be served, I really like it low carb next to some boiled cauliflower.