Jalapeño Stuffed Chicken Breast

This sponsored post is brought to you by French’s for the #RealFlavorsHaveCrunch holiday campaign.

For my family, Thanksgiving dinner is a time when more traditional sides and entrees are expected and preferred. I don’t know about your family, but my family has been eating the same Thanksgiving dishes for YEARS. And everyone is aye-okay about it. I dare not bring a non-traditional dish to Thanksgiving; however, Christmas dinner is where I can have fun with introducing my family and guests to delectable new dishes. Even though they won’t admit it, they look forward to this highlight for Christmas dinner. This holiday season, I am taking some of my family members’ favorite ingredients and making a dish that is sure to impress. When you create this recipe, I assure you that everyone is going to be asking for this recipe. The best part of this dish is that it can be created for a group of six or a weeknight dinner for two. This recipe is simple, scrumptious, and sophisticated.

Ingredients for French's Jalapeños stuffed chicken breast laid out: beaten egg, French's Crispy Jalapeños, raw chicken breast, flour, garlic powder, black pepper, and a shrimp and spinach mixture

The importance of this recipe is the crunch, when breading the chicken. For the best crunch, I used French’s Crispy Jalapeños. French’s has been a key ingredient in my family members’ dishes for years. From green bean casserole to burger toppings, French’s Crispy Vegetables are a staple in my house. You will be happy to know that they are made with real jalapeños, which are non-GMO certified.

Close-up of a container of French's Crispy Jalapeños made with real jalapeños

I paired this delicious stuffed chicken with whipped garlic rosemary mashed potatoes. I took my mashed potatoes and placed them atop the chicken, which made it a match made in heaven because potatoes make me absolutely happy! We all know that it’s cold outside, which makes this meal the best type of comfort food. Happy Holidays!

Plated French's Jalapeños crusted stuffed chicken breast served with mashed potatoes beside a container of French's Crispy Jalapeños

Crispy Crusted French’s Jalapeños Stuffed Chicken Breast with Buttered Shrimp and Lobster

Ingredients 8 boneless chicken breast halves (about 3 pounds) without skin 1 pound of cooked shrimp 2 steamed lobsters (1 1/2 pound) French’s Crispy Jalapenos (For Chicken coating) 2 cups of mozzarella cheese 4 tablespoons unsalted butter Salt to taste 1/2 cup onion, chopped fine 1 egg 1/2 cup of wine McCormick’s garlic powder to taste (optional) 1/4 cup heavy cream McCormick black pepper to taste 1 cup of flour McCormick Ground Cayenne Red Pepper to taste McCormick’s Onion powder Oil for frying Directions Pound the chicken breast with a tenderizer hammer. Set Aside Remove all the meat from the lobster and roughly chop, leaving some large pieces. Set aside. Remove tail from shrimp and cut into small pieces. Set aside. Melt 2 tablespoons of butter in a small skillet, saute scallions for 2 to 3 minutes. Add lobster meat, shrimp salt pepper (to taste) stir quickly to combine over high heat. Set mixture aside. In a medium bowl, mix the shrimp, lobster, onion, cheese, 2 tablespoons of heavy cream and garlic powder.

A bowl of cooked shrimp and spinach mixture next to a raw lobster tail on a marble surface

Add remainder of heavy cream with egg; whisk.

Recipe components arranged in a row: a raw seasoned chicken breast with basil, a bowl of flour, beaten egg, and a dish of crispy jalapeños

Crush French’s Crispy Jalapeños for coating. Make sure coating is crushed small enough to coat chicken breast. You can choose to season either the chicken or the coating.

A seasoned raw chicken breast on a white plate with fresh basil leaves, salt, and a black peppercorn grinder

Use a large sharp knife, cut the chicken breasts.

A hand butterflying a seasoned raw chicken breast on a white plate to prepare it for stuffing

Do not cut the chicken breast all the way through. Put the stuffing mixture in the chicken breast. Stuff the chicken.

A hand stuffing the shrimp and spinach mixture into a butterflied raw chicken breast

It’s totally fine if you cannot fit all of the stuffing in the chicken breast Dip the chicken in flour. Then dip in egg and milk mixture.

A stuffed chicken breast filled with shrimp and spinach being dredged in flour on a plate

Hands dipping the stuffed chicken breast into beaten egg on a plate

Dip in the coating.

Hands coating the shrimp and spinach stuffed chicken breast in crushed French's Crispy Jalapeños in a baking dish

Assembled stuffed chicken breast topped with shrimp, lobster, spinach, and crispy jalapeño crumbs in a white baking dish before baking

You may bake the chicken after coating in a 350 degree oven until juices run clear and the coating turns brown (about 1 hour to 1 hour and 15 minutes.