Jalapeño Popper Stuffed Chicken with Mozzarella Cheese
Jenny
Creamy jalapeño popper filling with Italian sausage stuffed in tender and juicy chicken breasts. This comforting dinner is made all in one pan and topped with mozzarella cheese for melty goodness.
Cook the filling: In a large oven safe skillet on medium heat, add in the Italian sausage, jalapeños, and onions. The sausage will release fat. If the pan is too dry add a splash of oil. Sauté for 5-8 minutes or until the sausage is cooked through. Crumble the sausage into small pieces while it cooks. Add in garlic during the last minute of cooking.
Mix the filling: Transfer the sausage mixture to a mixing bowl and mix in the cream cheese, parmesan cheese, salt, and pepper.
Prepare the chicken: Prepare the chicken breasts by cutting a deep slit into each breast, leaving ¼ inch on back and sides uncut to create a pocket. Use a meat mallet to gently even out the thicker parts of the chicken. Season the inside and outside of the chicken with cajun seasoning.
Stuff the chicken: Stuff each chicken with ¼ of the jalapeño popper mixture and seal with a toothpick.
Cook the chicken: In the same skillet on medium heat, add oil and cook the chicken for 4 minutes on each side or until cooked through. Use a lid to cover the chicken to help it cook through.
Melt the cheese: Top with mozzarella cheese and broil on high for 3 minutes or until the cheese is melted and browned. Remove the toothpicks before serving.
Notes
Adjust your cajun seasoning to taste as some may be spicier or include salt.