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Jalapeño Popper-Stuffed Chicken
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Jalapeño Popper-Stuffed Chicken

Jalapeño Popper-Stuffed Chicken

with BBQ-Spiced Potatoes and Green Beans

Tonight, enjoy a fun spin on a pub favourite in the comfort of home! A creamy, cheesy jalapeño mixture is stuffed into chicken breasts, which are then wrapped in bacon to create a total show-stopper. Crispy green beans and BBQ spice-dusted potatoes make for satisfying sides.

Allergens:
Mustard
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

100 g

Bacon Strips

350 g

Yellow Potato

1 tbsp

BBQ Seasoning

(Contains Mustard)

½ unit

Jalapeño

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit

Cream Cheese

(Contains Milk)

170 g

Green Beans

28 g

Crispy Shallots

(Contains Wheat)

1 unit

Lemon

Not included in your delivery

1.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories204 kcal
Energy (kJ)854 kJ
Fat4 g
Saturated Fat1 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein38 g
Cholesterol124 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Zester
Small Bowl
Paper Towel
Large Non-Stick Pan
Measuring Spoons
Measuring Cups

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes, half the BBQ Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

Prep
2

Meanwhile, core, then finely chop half the jalapeño (whole jalapeño for 4 ppl), removing seeds for less heat, if desired. (TIP: We suggest using gloves when prepping jalapeños!)Zest half the lemon (same for 4 ppl), then cut lemon into wedges.Combine jalapeños, lemon zest, cream cheese and cheddar cheese in a small bowl.

Prep chicken
3

Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Pat chicken dry with paper towels, then season with half the BBQ Seasoning, salt and pepper. Dollop jalapeño mixture onto one side of each chicken breast. Close other side over filling.

Cook chicken
4

Wrap two bacon strips around each stuffed chicken breast. (TIP: Overlapping strips by 1/2 inch helps keep the bacon on the chicken!) Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 16-18 min.**

Cook green beans
5

Meanwhile, trim green beans.Wipe the same pan (from step 3) clean, then heat over medium. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter. Cook, stirring constantly, until butter melts and coats green beans, 1-2 min. Season with salt and pepper, to taste. Remove from heat, then cover to keep warm.

Finish and serve
6

Let chicken rest for 5 min before serving. Divide potatoes, green beans and chicken between plates. Squeeze a lemon wedge over green beans, if desired, then sprinkle crispy shallots over top.

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