Meal Kit

Jalapeño Popper-Stuffed Chicken

with crispy smashed potatoes

Prep & Cook Time: 45-55 min.

Difficulty Level: Expert

Spice Level: Spicy

Cook Within: 5 days

Contains: Milk, Eggs, Wheat

  • Over 30g protein
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Monique Volz started her popular food and lifestyle blog, Ambitious Kitchen, with a simple goal of inspiring home cooks in and out of the kitchen. Home Chef and Ambitious Kitchen have teamed up to bring you exciting new flavors!

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    2 oz. Cream Cheese
  • 1 Jalapeño Pepper
  • Info
    1½ oz. Sliced Cheddar Cheese
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    0.84 oz. Mayonnaise
  • 2 Green Onions
  • 1 tsp. Garlic Salt
  • ½ tsp. Smoked Paprika

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    660
  • Carbohydrates
    43g
  • Net Carbs
    39g
  • Fat
    33g
  • Protein
    46g
  • Sodium
    1570mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Small Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Start the Potatoes

    Bring a medium pot with potatoes and 2 tsp. salt covered by water to a boil.

    Once boiling, cook until fork-tender, 10-15 minutes.

    Remove from burner. Drain potatoes in a colander. Let cool, 5 minutes.

    Once potatoes are cool enough to handle, place on prepared baking sheet. Using the flat side of an object (like a drinking glass), press down gently to smash each potato. Top with 2 tsp. olive oil, half the garlic salt (reserve remaining for panko and filling), and a pinch of pepper.

    Roast in hot oven, 12 minutes.

    While potatoes roast, continue recipe.

  2. 2

    Toast the Panko

    Line a plate with a paper towel.

    Place a small non-stick pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan and stir occasionally until golden-brown and toasted, 1-2 minutes.

    Remove from burner. Stir in paprika, 1/4 tsp. pepper, and half the remaining garlic salt (reserve remaining for filling). Transfer to towel-lined plate. Set aside.

  3. 3

    Prepare Ingredients and Make Filling

    Trim and thinly slice green onions, keeping white and green portions separate (white portions are yours to use as you please!).

    Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

    In a mixing bowl, combine softened cream cheese, 1 Tbsp. jalapeños (to taste), half the green portions of green onions (reserve remaining for garnish), and remaining garlic salt. Set aside.

  4. 4

    Prepare the Chicken

    Pat chicken dry. Lay chicken on a clean cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so chicken remains in one piece. Open meat as you would a book.

    Alternatively, cover chicken with plastic wrap and use a heavy object to pound to an even 1/4" thickness.

    Divide filling evenly between chicken, placing in center, and top with sliced cheese. Fold chicken in half over filling and cheese. Evenly coat chicken with mayonnaise on both sides.

    Carefully place chicken onto panko mixture, flipping and pressing gently to adhere to both sides.

  5. 5

    Roast Chicken and Finish Dish

    After 12 minutes, carefully remove baking sheet from oven. Carefully flip potatoes and push to one side of sheet. Sheet will be hot! Use a utensil. Add chicken to now-empty side of baking sheet.

    Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

    Carefully remove from oven.

    Plate dish as pictured on front of card, garnishing with remaining green portions of green onions. Bon appétit!

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