Jalapeño Popper Chicken

Ingredients

• 4 boneless, skinless chicken breasts (about 6 ounces each, pounded to an even thickness if necessary)
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 4 jalapeños, seeded and finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup almond flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil
• Fresh cilantro, chopped
• 1/2 cup sour cream (optional)
• 1/4 cup finely chopped fresh cilantro (optional)
• 1 tablespoon lime juice (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cream cheese, shredded cheddar cheese, chopped jalapeños, minced garlic, salt, and pepper. Mix until well combined.
3. Place the chicken breasts on a clean cutting board. Using a sharp knife, create a pocket in each chicken breast by slicing horizontally but not all the way through.
4. Stuff each chicken breast with an equal amount of the jalapeño and cream cheese filling. Secure the edges with toothpicks.
5. In a shallow dish, mix the almond flour, smoked paprika, garlic powder, and onion powder. Coat each st￭ chicken breast in the mixture.
6. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side, or until golden brown.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
8. While the chicken is baking, prepare the optional sauce. In a small bowl, combine the sour cream, chopped cilantro, and lime juice. Stir well and set aside.
9. Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped cilantro and serve with the optional sauce.