Jalapeno Popper Stuffed Chicken

🧂 Ingredients

• 4 Inglewood chicken breast

  approx. 250g each
• 1 tbsp olive oil
• 4 jalapenos

  diced finely
• 1 spring onions

  diced finely
• 50 g cream cheese
• 1 clove garlic

  crushed
• 50 g cheddar cheese

  grated
• 10 g coriander

  chopped finely
• salt & pepper
• 1 ear sweetcorn

  kernals remove (frozen works too)
• 80 g sweet potato

  diced
• 1/2 red onion

  diced
• 1 red capsicum

  diced
• salt & pepper
• 1 tbsp olive oil

Instructions

• 1 Mix all the stuffing mix together and place leave in the fridge to cool
• 2 Slice a pocket into the chicken breast – being careful not to cut all the way
  through
• 3 Place a heaped tbsp of the stuffing mix into the breast and fold it over
  creating a seal
• 4 Use toothpicks to keep the seal closed
• 5 Season the chicken and sear on frying pan for 1-2 minutes to brown the top
• 6 Place in an oven @ 220c and cook for 20 minutes – times will differ depending
  upon the size of your breasts
• 7 With 2 minutes to go on the chicken heat a frying pan with 1 tbsp oil and fry
  the vegetables for the hash. Remove chicken from oven, allow to rest for a
  couple minutes while you cook the vegetables.
• 8 Remove toothpicks and serve whole or slice at an angle, being gentle not to push
  down on the breast so you don’t lose the filling

Nutrition Info