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Raspberry Jalapeño Popper Chicken

Community Member
March 16, 2022
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Raspberry Jalapeño Popper Chicken

Ingredients

for 6 servings

  • 6 boneless, skinless chicken breasts
  • 6 oz cream cheese (175 g), softened
  • 1 cup shredded cheddar cheese (100 g)
  • ¼ cup jalapeño pepper (35 g), deseeded
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt and pepper
  • 1 teaspoon paprika
  • 2 eggs
  • 2 cups seasoned bread crumbs (230 g)
  • cooking spray
  • raspberry sauce
  • 1 jar seedless raspberry jam
  • ¼ cup water (60 mL)

Nutrition Info

  • Calories 698
  • Fat 23g
  • Carbs 53g
  • Fiber 3g
  • Sugar 9g
  • Protein 61g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F. Coat a sheet pan with cooking spray.
  2. Place the cream cheese, cheddar cheese, jalapenos and garlic powder in a bowl stir to combine, and set aside.
  3. In another bowl, whisk together egg, salt and pepper and set aside.
  4. In a third bowl, mix breadcrumbs, salt and paprika and set aside.
  5. Cut a deep pocket into each chicken breast, taking care not to cut all the way through to the other side.
  6. Fill the pocket of each chicken breast with the cream cheese mixture.
  7. Sprinkle salt and pepper on both sides of the breast and then dip each breast first in the egg mixture and then dredge it with breadcrumbs.
  8. Place the chicken on a baking sheet & brush with melted butter.
  9. Cook for 30-35 minutes, or until chicken is cooked through. (If you have a meat thermometer, the internal temp should be 165F.) You can broil the chicken for 3-4 minutes to darken the outside if needed.
  10. To make the raspberry sauce while the chicken is cooking, pour jam and water (or apple juice) into a medium-sized saucepan over low-medium heat. Stir continuously until the jam melts into a smooth sauce.
  11. Let the chicken rest for 5-7 minutes. then slice & drizzle raspberry sauce over top.

Ingredients

for 6 servings

  • 6 boneless, skinless chicken breasts
  • 6 oz cream cheese (175 g), softened
  • 1 cup shredded cheddar cheese (100 g)
  • ¼ cup jalapeño pepper (35 g), deseeded
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt and pepper
  • 1 teaspoon paprika
  • 2 eggs
  • 2 cups seasoned bread crumbs (230 g)
  • cooking spray
  • raspberry sauce
  • 1 jar seedless raspberry jam
  • ¼ cup water (60 mL)

Nutrition Info

  • Calories 698
  • Fat 23g
  • Carbs 53g
  • Fiber 3g
  • Sugar 9g
  • Protein 61g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F. Coat a sheet pan with cooking spray.
  2. Place the cream cheese, cheddar cheese, jalapenos and garlic powder in a bowl stir to combine, and set aside.
  3. In another bowl, whisk together egg, salt and pepper and set aside.
  4. In a third bowl, mix breadcrumbs, salt and paprika and set aside.
  5. Cut a deep pocket into each chicken breast, taking care not to cut all the way through to the other side.
  6. Fill the pocket of each chicken breast with the cream cheese mixture.
  7. Sprinkle salt and pepper on both sides of the breast and then dip each breast first in the egg mixture and then dredge it with breadcrumbs.
  8. Place the chicken on a baking sheet & brush with melted butter.
  9. Cook for 30-35 minutes, or until chicken is cooked through. (If you have a meat thermometer, the internal temp should be 165F.) You can broil the chicken for 3-4 minutes to darken the outside if needed.
  10. To make the raspberry sauce while the chicken is cooking, pour jam and water (or apple juice) into a medium-sized saucepan over low-medium heat. Stir continuously until the jam melts into a smooth sauce.
  11. Let the chicken rest for 5-7 minutes. then slice & drizzle raspberry sauce over top.

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