Jalapeno Popper Chicken Recipe - Blake's Hard Cider
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Jalapeno Popper Chicken Recipe

Herb Roasted Potatoes recipe:
(serves 2)

• 2 large russet potatoes (washed)
• 2 cloves of garlic
• Salt and pepper to taste
• 3 Tbsp dry herbs (parsley, oregano, rosemary, thyme)
• 2 Tbsp olive oil

Step 1: Prepare the potatoes
Cut the washed russet potatoes into cubes and add them into a bowl.  Next, peel and mince the garlic and add it into the bowl. Add in the olive oil and spices. Toss with your hands.

Step 2: Roast the potatoes
Place some parchment paper over your pan for easy cleanup. Evenly spread the potatoes over the pan. Roast your potatoes in the oven at 400º for 30 min.

Jalapeño Popper Filling:

• 4 ounces cream cheese
• 1/2 cup shredded white cheddar cheese
• 1/4 cup diced jalapeño peppers
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp Worcestershire sauce
• Green onions
• Salt and pepper to taste

Step 3: Prepare the  filling
Deseed the Jalapeño to reduce the heat.
Add all the ingredients to a bowl and mix well.

Step 4: Prepare the chicken breast
Cut a deep pocket into each chicken breast, taking care not to cut all the way through to the other side. Spoon the filling into the cavity.  Season with salt and pepper.  Tightly wrap the chicken breast with strips of thin cut bacon.

Step 5: Blake’s Hot Pepper Jam glaze:
Add the ingredients to a small bowl and mix well.
• 2 Tbsp Blake’s Hot Pepper Jam
• 2 Tbsp honey
• 2 Tbsp water

Step 6: Sear the chicken
Add a little olive oil to a medium high heat pan and sear both sides of the meat. Then brush the chicken with the glaze.

Step 7: Bake the chicken
Place the chicken onto a baking sheet and bake at 375º for 20 min, or until chicken is cooked through and bacon is crisp.

Step 8: Final plating
Add a little bit more glaze to the chicken and let it rest for 5 min. Slice the chicken in half and place it over the roasted potatoes. Add a final garnish of freshly chopped chives.



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