Jalapeno Popper Chicken

A delicious gluten-free twist on the classic jalapeno popper appetizer, these stuffed chicken breasts are filled with a creamy mixture of cream cheese, cheddar cheese, and diced jalapenos, then coated in gluten-free breadcrumbs and baked to perfection.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 4 jalapeno peppers, diced seeds removed for less heat, if desired
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup gluten-free breadcrumbs
• 2 tablespoons olive oil

Instructions:

Before you start cooking, heat the oven to 375F 190C

Cream cheese, cheddar cheese, diced jalapenos, garlic powder, onion powder, paprika, salt, and pepper should all be mixed together well in a bowl

Be careful not to cut all the way through each chicken breast when you cut a pocket in them

Put some of the jalapeno-cream cheese mixture inside each chicken breast

Spread gluten-free breadcrumbs out in a shallow dish and coat them well with olive oil

Cover each stuffed chicken breast with the breadcrumb mixture and press it down gently to stick

Line a baking sheet with parchment paper and put the chicken breasts on it

After the oven is hot, bake for 25 to 30 minutes, or until the breadcrumbs are golden brown and the chicken is cooked all the way through

Enjoy while hot