What are the main ingredients in Jalapeño Popper Stuffed Chicken?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Cling Wrap, Egg/s, Toothpicks, Paper Towel

What is the nutritional information of Jalapeño Popper Stuffed Chicken?

Calories: 1266, Carbs: 122 grams, Fat: grams, Protein: 71.2 grams, Sugar: 13.7 grams, Salt: 2043 grams

How do I prepare Jalapeño Popper Stuffed Chicken?

WINNER CHICKEN DINNER: Make a bed of the loaded couscous salad. Top with the sliced chicken and dollop over the guac. Get munching, Chef! LOADED COUSCOUS: To a small bowl, add the charred corn, the rinsed black beans, the halved tomatoes, the couscous, the remaining chives, some olive oil and seasoning. Set aside. SPICY CRUMBED CHICKEN: Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the spiced flour (seasoned lightly), and one containing the Cornflake crumb. Coat the stuffed chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. [Repeat this step with each chicken.]|#7DA0D7 Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden, 4-5 minutes per side. Remove from the pan and rest for 5 minutes before slicing. STUFF THE CHICKEN: Pat the chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the jalapeño-bacon filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. [Repeat with the remaining breast.]|#7DA0D7 CHEESY CHILLI & THE COUSCOUS: Boil the kettle. To a bowl, add the chopped bacon, the cream cheese, the chopped jalapeños, ½ the chives and some seasoning. Mix to combine and set aside. Place the couscous in a bowl with 50ml [100ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. BETTER WITH BACON: Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. When cooled, roughly chop the bacon. Return the pan to medium-high heat. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside to cool.

What should be prepared from my kitchen to make Jalapeño Popper Stuffed Chicken?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Cling Wrap, Egg/s, Toothpicks, Paper Towel

Jalapeño Popper Stuffed Chicken

We’re repurposing a classic breakfast cereal for a super crunchy crumb coating on jalapeño popper-inspired chicken breast, stuffed with a flavourful filling of cream cheese, salty bacon, spicy jalapeños & chives. Served with steamed couscous, dotted with pops of sweet corn, rich black beans & baby tomatoes.

Jalapeño Popper Stuffed Chicken

with bacon & cream cheese

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Black Beans
Chicken
Corn
Corn Flakes
Couscous
Cream Cheese
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chives
Guacamole
Pickled Sliced Jalapenõs
Sliced Pickled Jalapeños
Spiced Flour
Streaky Pork Bacon

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Cling Wrap
Egg/s
Toothpicks
Paper Towel

Photo of Jalapeño Popper Stuffed Chicken

Serves 1

BETTER WITH BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. When cooled, roughly chop the bacon. Return the pan to medium-high heat. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside to cool.
CHEESY CHILLI & THE COUSCOUS
Boil the kettle. To a bowl, add the chopped bacon, the cream cheese, the chopped jalapeños, ½ the chives and some seasoning. Mix to combine and set aside. Place the couscous in a bowl with 50ml [100ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
STUFF THE CHICKEN
Pat the chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the jalapeño-bacon filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. [Repeat with the remaining breast.]|#7DA0D7
SPICY CRUMBED CHICKEN
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the spiced flour (seasoned lightly), and one containing the Cornflake crumb. Coat the stuffed chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. [Repeat this step with each chicken.]|#7DA0D7 Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden, 4-5 minutes per side. Remove from the pan and rest for 5 minutes before slicing.
LOADED COUSCOUS
To a small bowl, add the charred corn, the rinsed black beans, the halved tomatoes, the couscous, the remaining chives, some olive oil and seasoning. Set aside.
WINNER CHICKEN DINNER
Make a bed of the loaded couscous salad. Top with the sliced chicken and dollop over the guac. Get munching, Chef!

Streaky Pork Bacon - 2 strips
Corn - 50g
Cream Cheese - 30ml
Sliced Pickled Jalapeños - 10g
Fresh Chives - 3g
Couscous - 50ml
Free-range Chicken Breast - 1
Spiced Flour - 35ml
Corn Flakes - 50g
Black Beans - 60g
Baby Tomatoes - 80g
Guacamole - 1 pack

Download the Recipe

Serves 2

BETTER WITH BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. When cooled, roughly chop the bacon. Return the pan to medium-high heat. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside to cool.
CHEESY CHILLI & THE COUSCOUS
Boil the kettle. To a bowl, add the chopped bacon, the cream cheese, the chopped jalapeños, ½ the chives and some seasoning. Mix to combine and set aside. Place the couscous in a bowl with 50ml [100ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
STUFF THE CHICKEN
Pat the chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the jalapeño-bacon filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. [Repeat with the remaining breast.]|#7DA0D7
SPICY CRUMBED CHICKEN
Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the spiced flour (seasoned lightly), and one containing the Cornflake crumb. Coat the stuffed chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. [Repeat this step with each chicken.]|#7DA0D7 Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden, 4-5 minutes per side. Remove from the pan and rest for 5 minutes before slicing.
LOADED COUSCOUS
To a small bowl, add the charred corn, the rinsed black beans, the halved tomatoes, the couscous, the remaining chives, some olive oil and seasoning. Set aside.
WINNER CHICKEN DINNER
Make a bed of the loaded couscous salad. Top with the sliced chicken and dollop over the guac. Get munching, Chef!

Streaky Pork Bacon - 4 strips
Corn - 100g
Cream Cheese - 60ml
Sliced Pickled Jalapeños - 20g
Fresh Chives - 5g
Couscous - 100ml
Free-range Chicken Breasts - 2
Spiced Flour - 70ml
Corn Flakes - 100g
Black Beans - 120g
Baby Tomatoes - 160g
Guacamole - 1 pack

Download the Recipe

Serves 3

BETTER WITH BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. When cooled, roughly chop the bacon. Return the pan to medium-high heat. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside to cool.
CHEESY CHILLI & THE COUSCOUS
Boil the kettle. To a bowl, add the chopped bacon, the cream cheese, the chopped jalapeños, ½ the chives and some seasoning. Mix to combine and set aside. Place the couscous in a bowl with 150ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
STUFF THE CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the jalapeño-bacon filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Repeat with the remaining breasts.
SPICY CRUMBED CHICKEN
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the spiced flour (seasoned lightly), and one containing the Cornflake crumb. Coat the stuffed chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each chicken. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden, 4-5 minutes per side. Remove from the pan and rest for 5 minutes before slicing.
LOADED COUSCOUS
To a small bowl, add the charred corn, the rinsed black beans, the halved tomatoes, the couscous, the remaining chives, some olive oil and seasoning. Set aside.
WINNER CHICKEN DINNER
Make a bed of the loaded couscous salad. Top with the sliced chicken and dollop over the guac. Get munching, Chef!

Streaky Pork Bacon - 6 strips
Corn - 150g
Cream Cheese - 90ml
Sliced Pickled Jalapeños - 30g
Fresh Chives - 8g
Couscous - 150ml
Free-range Chicken Breasts - 3
Spiced Flour - 105ml
Corn Flakes - 150g
Black Beans - 180g
Baby Tomatoes - 240g
Guacamole - 2 packs

Download the Recipe

Serves 4

BETTER WITH BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. When cooled, roughly chop the bacon. Return the pan to medium-high heat. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside to cool.
CHEESY CHILLI & THE COUSCOUS
Boil the kettle. To a bowl, add the chopped bacon, the cream cheese, the chopped jalapeños, ½ the chives and some seasoning. Mix to combine and set aside. Place the couscous in a bowl with 150ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
STUFF THE CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the jalapeño-bacon filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Repeat with the remaining breasts.
SPICY CRUMBED CHICKEN
Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the spiced flour (seasoned lightly), and one containing the Cornflake crumb. Coat the stuffed chicken in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each chicken. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken until golden, 4-5 minutes per side. Remove from the pan and rest for 5 minutes before slicing.
LOADED COUSCOUS
To a small bowl, add the charred corn, the rinsed black beans, the halved tomatoes, the couscous, the remaining chives, some olive oil and seasoning. Set aside.
WINNER CHICKEN DINNER
Make a bed of the loaded couscous salad. Top with the sliced chicken and dollop over the guac. Get munching, Chef!