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Cheesy Jalapeno Stuffed Chicken with Creamed Corn

A warm, cheesy dish featuring juicy chicken stuffed with a spicy cheesy filling, served alongside delicious creamed corn.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken breasts
  • 1 cup cream cheese, softened
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 2-3 pieces jalapenos, chopped Adjust based on desired spice level.
  • 1/2 cup shredded cheese (for topping)
  • Fresh jalapenos, sliced (for garnish)
  • Salt and pepper to taste
  • 1 tablespoon Olive oil For greasing the baking dish.
For the Creamed Corn
  • 1 can creamed corn

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
  2. In a bowl, combine the cream cheese, shredded cheese, chopped jalapenos, salt, and pepper.
  3. Slice each chicken breast horizontally to create a pocket, then stuff each with the cheesy jalapeno mixture.
  4. Place the stuffed chicken breasts in the baking dish.
  5. Pour the creamed corn around the chicken in the dish.
  6. Top each chicken breast with extra shredded cheese.
Cooking
  1. Bake for 25-30 minutes or until the chicken is cooked through.
  2. Broil for an additional 3-5 minutes for a bubbly, golden top.
  3. Garnish with fresh jalapeno slices before serving.

Notes

If you have leftovers, let the chicken cool completely, then store it in an airtight container in the fridge for about 3-4 days. You can also freeze it for up to three months.