Jalapeño Popper Chicken Bake

Ingredients

• 680 g (1½ lb) Boneless, skinless chicken breasts, sliced in half horizontally into thinner cutlets
• 1 tbsp Olive oil
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 225 g (8 oz) Cream cheese, softened
• 60 ml (¼ cup) Soured cream
• 115 g (4 oz) Mature Cheddar, grated, divided
• 85 g (3 oz) Pickled jalapeños, drained and chopped
• 2 Garlic cloves, finely grated
• 3 Spring onions, sliced
• 28 g (1 oz) Panko breadcrumbs
• 1 tbsp Butter, melted
• Salt and black pepper

You’ll need: Baking dish, Meat thermometer

Method

1. 1

   Heat the oven. Heat the oven to 200°C (400°F). Lay the chicken in a single layer in a baking dish and rub with the oil, paprika, garlic powder, 1/2 tsp salt and plenty of pepper.

2. 2

   Make the filling. Beat the cream cheese and soured cream together until smooth. Stir in two-thirds of the Cheddar, the jalapeños, garlic and spring onions. Taste the mixture and add salt if it needs it.

3. 3

   Top the chicken. Spoon the filling over the chicken and spread it right to the edges. Scatter over the rest of the Cheddar.

4. 4

   Add the crumb. Toss the panko with the melted butter and a pinch of salt, then sprinkle over the top.

5. 5

   Bake. Bake for 25 to 30 minutes, until the topping is golden and the sauce is bubbling. The thickest piece of chicken must reach at least 75°C (167°F). If the crumb browns before the chicken is cooked, cover loosely with foil.

6. 6

   Rest and serve. Rest for 5 minutes so the sauce thickens slightly, then serve with rice, roast potatoes or a crisp green salad.