Ingredients:

  • 4 oz (120 g) full fat Cream Cheese, softened
  • 1 cup (100 g) Grated Cheese Blend (Sharp Cheddar and Monterey Jack)
  • 4 slices Cooked Bacon, crisped and crumbled
  • 2–3 medium Fresh Jalapeños, seeds and membranes removed, finely diced
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Kosher Salt (for filling)
  • 1/4 teaspoon Freshly Ground Black Pepper (for filling)
  • 4 large Chicken Breasts (boneless, skinless, approx. 700 g)
  • 1 tablespoon Olive Oil
  • 1/2 cup (50 g) Panko Breadcrumbs
  • 2 tablespoons (30 g) Unsalted Butter, melted

Instructions:

  1. Prep Bacon and Jalapeños: Cook the bacon until crisp. Allow it to cool slightly, then crumble finely. Carefully slice the jalapeños, remove all internal white membranes and seeds, and dice them very finely.
  2. Combine Filling: In a medium bowl, thoroughly mix the softened cream cheese, grated cheese blend, crumbled bacon, diced jalapeños, garlic powder, smoked paprika, salt, and pepper until uniform. (For a firmer filling, chill for 10 minutes.)
  3. Preheat Oven and Prep Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  4. Butterfly the Chicken: Place each chicken breast on a cutting board. Using a sharp knife, cut a deep horizontal pocket into the thickest side of the breast, ensuring you do not slice all the way through the sides or ends.
  5. Pound and Season: Gently pound the chicken until it is about 1/2 inch (1.25 cm) thick. Season the chicken inside and out with a light dusting of salt and pepper.
  6. Stuff and Secure: Spoon a quarter of the filling mixture into the pocket of each chicken breast. Fold the chicken over the filling. Use 2–3 wooden toothpicks or butcher’s twine to securely close the opening, sealing the filling inside. Brush the outside of the chicken lightly with olive oil.
  7. Prepare the Topping: In a small bowl, combine the Panko breadcrumbs and melted butter. Toss gently until the crumbs are evenly coated.
  8. Coat and Bake: Place the stuffed chicken breasts into the prepared baking dish. Press a generous layer of the buttered Panko mixture onto the top of each breast. Bake for 30–35 minutes, or until the chicken is golden brown.
  9. Check Temperature: Ensure the internal temperature of the thickest part of the chicken (avoiding the filling) reaches 165°F (74°C) using an instant-read thermometer.
  10. Rest and Serve: Remove the dish from the oven. Let the chicken rest for 5 minutes. Crucially: Remove all toothpicks or twine before serving.