Crispy Jalapeño Stuffed Chicken with Shrimp & Lobster
Tender chicken breasts stuffed with buttery sautéed shrimp, lobster and mozzarella, coated in crushed French's Crispy Jalapeños and baked until golden.
Ingredients
For the Stuffing
- 1 pound cooked shrimp tails removed, cut into small pieces
- 2 steamed lobsters about 1 1/2 pounds each, meat removed and chopped
- 2 tablespoons unsalted butter
- 1/2 cup onion finely chopped
- 2 cups shredded mozzarella cheese
- 2 tablespoons heavy cream
- garlic powder to taste
- salt and black pepper to taste
For the Chicken
- 8 boneless, skinless chicken breast halves about 3 pounds
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup milk
- 2 tablespoons heavy cream
- 1 (6-ounce) container French's Crispy Jalapeños crushed, for coating
- 2 tablespoons unsalted butter melted
- cayenne pepper and onion powder to taste
- toothpicks
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment.
- Prep the chicken. Pound the chicken breasts to an even thickness with a meat mallet.
- Make the stuffing. Melt 2 tablespoons butter in a skillet and sauté the onion for 2 to 3 minutes. Add the lobster and shrimp, season with salt and pepper, and stir quickly over high heat to combine. Let cool, then mix with the mozzarella, 2 tablespoons heavy cream and garlic powder.
- Make the egg wash. Whisk the egg, milk and remaining 2 tablespoons heavy cream.
- Make the coating. Crush the Crispy Jalapeños until fine, and season with cayenne and onion powder.
- Stuff. Cut a pocket into each breast without cutting all the way through, fill with stuffing and secure with toothpicks.
- Coat. Dredge each breast in flour, dip in the egg wash, then press into the jalapeño coating. Place on the baking sheet and drizzle with the melted butter.
- Bake 30 to 35 minutes, until golden and the chicken reaches 165°F. Remove the toothpicks and serve with mashed potatoes.
Notes
It's totally fine if all the stuffing does not fit; spoon any extra over the chicken before serving.