Ingredients:

  • 4 large boneless, skinless chicken breasts (approx. 8 oz each)
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 4 oz cream cheese, softened
  • 0.5 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, finely chopped
  • 1 tsp jalapeño, minced
  • 4 cups extruded cheese puffs
  • 0.5 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 tbsp buffalo hot sauce

Instructions:

  1. Place a chicken breast between the handles of two wooden spoons. Slice across the breast at 1/2-inch intervals, using the spoon handles as guides to prevent cutting all the way through.
  2. In a small bowl, combine softened cream cheese, shredded cheddar, chives, and minced jalapeño. Whip until smooth.
  3. Carefully stuff the cream cheese mixture into the slits of each chicken breast, ensuring even distribution.
  4. Pulverize the cheese puffs in a food processor or with a rolling pin until they reach a fine crumb consistency.
  5. Set up a dredging station: one bowl with flour seasoned with paprika and garlic powder; one bowl with eggs beaten with buffalo sauce; and one bowl with the crushed cheese puffs.
  6. Dredge each stuffed chicken breast in flour, dip into the egg wash, and then press firmly into the cheese puff crumbs to coat thoroughly.
  7. Place the chicken on a baking sheet equipped with a wire rack. Bake at 400°F (200°C) for 20-25 minutes or until the internal temperature reaches 165°F (74°C).