Jalapeño Popper-Stuffed Chicken
with BBQ-Spiced Potatoes and Green Beans
Tonight, enjoy a fun spin on a pub favourite in the comfort of your 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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
350 g
Yellow Potato
1 tbsp
BBQ Seasoning
½ unit(s)
Jalapeño
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Cream Cheese
(Contains Milk)
170 g
Green Beans
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 unit(s)
Lemon
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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 (use same for 4 ppl), then cut into wedges.Combine jalapeños, lemon zest, cream cheese and cheddar cheese in a small bowl.
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 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 the other side over filling.
Wrap 2 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 bacon-wrapped chicken. Pan-fry until golden, 2-3 min per side. Transfer to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 16-18 min.**
Meanwhile, trim green beans.Wipe the same pan clean, then reheat 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.
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.
