Jalapeño Popper Chicken Bake

Melissa Jo

3 chicken breasts butterflied cut in half lengthwise
8 oz. of cream cheese softened
1/2 a bunch of Italian Parsley chopped
2 jalapeños diced
4.5 oz chopped green chiles drained 1 can
4 oz. of shredded pepper jack cheese
4 oz. of shredded Colby jack cheese half for the topping and the other half for the inside of the mixture
1 tbsp. of Ranch seasoning
1 tsp of each: garlic powder, salt, and pepper

Preheat the oven to 400 degrees F.
Butterfly the chicken breasts by cutting them in half lengthwise. Make sure the chicken is room temperature and patted dry of any moisture before preparing this dish.
Place the chicken in a greased baking dish and season with salt, pepper, and garlic powder.
In a mixing bowl combine the cream cheese, jalapeños, parsley, ranch seasoning, cracked black pepper, drained can of green chiles, 4 oz. of shredded pepper jack cheese, & 2 oz. of shredded Colby jack cheese. Mix until combined.
Spread the cream cheese mixture over the chicken breasts as evenly as you can.
Top with another 2 oz. of shredded Colby jack cheese and cracked black pepper.
Bake at 400 degrees F. for 30 minutes in a preheated oven.
ENJOY!

No need to pound the chicken for this dish; just simply butterfly the chicken breasts and lay them in a baking dish. Easy!

Be careful when working with jalapeños. Use gloves or just be careful not to touch the seeds as I do. I hold the jalapeño on the flesh side and use a butter knife to pop out the seeds and insides.

If you like this dish spicy, leave more of the seeds in the jalapeños. If you remove the seeds; it's not spicy at al!.

Always make sure the chicken (or any protein for that matter) is room temperature and patted dry of any moisture before cooking or baking.

Tried this recipe?Let us know how it was!