Jalapeno Popper Hasselback Chicken
This jalapeno popper hasselback chicken is perfect for a game day or any weekday meal. It's loaded with cream cheese, jalapenos, and Monterey Jack cheese—the most amazing jalapeno popper filling.
Servings: 6 people
Calories: 200kcal
Ingredients
- 4 ounces cream cheese room temperature
- 1 4-ounce can roasted and diced jalapenos drained
- 1 tablespoon ranch seasoning mix
- 2 pounds chicken breasts
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces monterey jack cheese sliced into 1" by 3" slices
Instructions
- Preheat oven to 350 degrees F.
- Spray a baking dish with nonstick cooking spray and set aside.
- In a small mixing bowl, combine the soft cream cheese, drained jalapenos, and ranch seasoning mix. Mix until creamy and well combined.
- Using a sharp knife, trim any excess fat and tendons from each chicken breast. Pat dry with paper towels, then make 6-7 slices into the chicken breast horizontally, about halfway through (making sure not to slice all the way through). Place into the prepared baking dish and season with salt and pepper.
- Spoon 2-3 tablespoons of the cream cheese mixture onto each slice of the Monterey Jack cheese, then wiggle the cheese down into the slices of chicken.
- Bake in the preheated oven for 30-40 minutes, or until the internal temperature of the chicken reaches 165 degrees F in the thickest spot.
- Remove from the oven and let the chicken rest for about 5 minutes before serving. Enjoy!
Notes
Storing instructions: store leftover chicken in an airtight container in the fridge for up to 3 days.
Reheating: either microwave or reheat in a preheated 325 degree oven until warmed through.
Nutrition
Calories: 200kcal | Carbohydrates: 1g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 233mg | Potassium: 433mg | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 1mg