Cheesy Stuffed Chicken (Print Version)
# Ingredients:
01 -
1 cup cheddar cheese, shredded.
02 -
1/2 teaspoon smoked paprika (use if you'd like).
03 -
1/2 cup sour cream.
04 -
Fresh parsley or cilantro, chopped (optional for topping).
05 -
4 skinless, boneless chicken breasts.
06 -
1 teaspoon onion powder.
07 -
1 teaspoon garlic powder.
08 -
1 cup diced jalapeño peppers (take out seeds to make it less spicy).
09 -
Salt and black pepper as needed.
10 -
1 tablespoon olive oil.
11 -
1 cup softened cream cheese.
# Instructions:
01 -
Turn your oven to 375°F and let it preheat.
02 -
Combine cream cheese, cheddar, sour cream, and diced jalapeños. Toss in onion powder, garlic powder, paprika, salt, and pepper. Stir to make it smooth.
03 -
Cut a slit in each chicken piece to create a pocket. Spoon in the cheese mixture. Lightly sprinkle the outside with salt and pepper.
04 -
Warm olive oil in a skillet that can go in the oven. Cook chicken for 3-4 minutes per side until browned. Move the skillet to the oven and bake for 20-25 minutes until the inside hits 165°F.
05 -
Let the chicken sit a few minutes so the juices settle. Top with parsley or cilantro if you'd like. Enjoy it warm!
# Notes:
01 -
Take out jalapeño seeds if you want less heat.
02 -
Leave cream cheese out ahead of time so it's easier to mix.
03 -
Avoid filling the chicken too much to keep it from spilling.
04 -
Resting the chicken before slicing keeps the inside juicy.