Jalapeno Popper Stuffed Chicken

Who says stuffed chicken is boring?

📝 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. 1Mix all the stuffing mix together and place leave in the fridge to cool
2. 2Slice a pocket into the chicken breast – being careful not to cut all the way through
3. 3Place a heaped tbsp of the stuffing mix into the breast and fold it over creating a seal
4. 4Use toothpicks to keep the seal closed
5. 5Season the chicken and sear on frying pan for 1-2 minutes to brown the top
6. 6Place in an oven @ 220c and cook for 20 minutes – times will differ depending upon the size of your breasts
7. 7With 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. 8Remove 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