Go Back
+ servings
rolled up chicken breasts with cream cheese jalapeno stuffing on a baking sheet with parchment paper.
Print

Jalapeno Popper Chicken with Cajun Potatoes

This jalapeno popper chicken is filled with a creamy and spicy filling, then baked with a crispy coating. Serve with a side of Cajun potatoes.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings

Equipment

  • 9x13 baking sheet
  • parchment paper
  • meat tenderizer
  • small baking dish
  • aluminum foil

Ingredients

Cajun Potatoes

  • 4 russet potatoes cleaned, skinned, diced
  • 1 medium sweet onion chopped into bite size pieces
  • 2 tablespoons oil
  • 1 tablespoon Cajun Seasoning

Jalapeno Popper Chicken

  • 4 boneless, skinless chicken breasts sliced through the middle horizontally
  • 4 ounces cream cheese softened
  • 4 ounces sour cream
  • 1 tablespoon green chilies
  • 1 tablespoon diced pickled jalapenos
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 package seasoned coating

Instructions

Cajun Potatoes

  • Preheat the oven to 375 degrees.
  • Clean and remove the skin from the potatoes.
    4 russet potatoes
  • Dice the potatoes into small pieces.
  • Remove the skin from the onion and dice.
    1 medium sweet onion
  • Add the potatoes and onion to a small baking dish.
  • Drizzle the top of the potatoes with olive oil and sprinkle with the Cajun seasoning.
    2 tablespoons oil, 1 tablespoon Cajun Seasoning
  • Use a spoon to coat the potatoes.
  • Cover the dish with aluminum foil.
  • Add to the oven to cook while you make the chicken.

Jalapeno Popper Chicken

  • Combine the jalapenos, chilies, garlic powder, salt, pepper, softened cream cheese, and sour cream. Stir to combine.
    4 ounces cream cheese, 4 ounces sour cream, 1 tablespoon green chilies, 1 tablespoon diced pickled jalapenos, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder
  • Pour the packet of the seasoned coating into a shallow dish.
    1 package seasoned coating
  • Cut the chicken lengthwise, then half each piece into tenderloin size.
    4 boneless, skinless chicken breasts
  • Use a piece of plastic to cover the chicken, then use a meat tenderizer to pound the chicken into thin slices, about 1/2-inch thick.
  • Spread the filling in the middle of the chicken, then roll the chicken into bundles.
  • Roll the chicken in the seasoned coating and place it onto a parchment-lined baking sheet.
  • Bake in the oven with the potatoes for 30 minutes. Enjoy!

Notes

Tips for making this recipe:

  • How you cut the chicken breasts will depend on how many roll-ups you get. I got 4 pieces of chicken from each chicken breast.
  • Some of the filling will come out of the sides as they bake. Just scoop up the leftover filling and serve with the chicken. 
  • Occasionally stir the potatoes as they cook so they don't stick to the bottom of the baking dish.
  • To store: Add to a covered container. Reheat in the oven or microwave.