Jalapeno Chicken Poppers

I have done nothing but brag about our new baby, and specifically, what an angel he is and how he does nothing but sleep and rarely cries. Boy has that changed lately! He is 2 months old today and is starting to show his feisty personality. While it’s exhausting, it’s still cute. It’s all part (…)

Jalapeno Chicken Poppers

By Matt Robinson Published: July 20, 2014

Yield: 14 poppers

I have done nothing but brag about our new baby, and specifically, what an angel he is and how he does nothing but sleep and rarely …

Ingredients

7 large jalapenos, halved, seeded, and membrane removed
1/3 cup onion and chive cream cheese
3/4 cup Mexican cheese
2 1/2 lbs. chicken breast, pounded thin to 1/8 inch thickness
2 tablespoon s canola oil
14 pieces proscioutto (or depending on where you source it and how it is cut, get just enough to wrap each popper)

Instructions

Preparation: Heat oven to 400 degrees F. Line bakesheet with parchment paper. Pipe cream cheese into each hollowed out jalapeno half. Layer filled jalapenos with cheese and bake for about 12-14 minutes or until jalapenos are fork tender. Remove from oven and allow to cool enough to handle.
Cut pounded chicken breast into 2 inch strips. Wrap strips around stuffed jalapenos, making sure ends of chicken strip slightly overlaps.
Heat oil in a large skillet over medium high heat. Place poppers seam side down and cook until golden brown. Turn popper and continue to cook and turn until chicken is fully cooked, about 10-12 minutes. Remove from pan and allow to cool enough to handle. Wrap proscioutto around chicken.
**Notes** (1) If you have sensitive skin, make sure to use gloves when seeding the jalapeno. (2) If you have trouble keeping the chicken together prior to cooking, use kitchen twine to hold it together. The cooking process will fuse the edges together (so long as the chicken edges are touching).