Pepper Jack Stuffed Chicken

Pepper Jack Stuffed Chicken


  • 6 boneless skinless chicken breasts
  • 6 oz Pepper Jack cheese, cut into 1/2 x 2“ strips
  • 1/2 cup dry bread crumbs
  • 1/4 cup Parmesan cheese
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 1/2 tsp cumin
  • 1/2 cup flour
  • 1/4 cup butter, melted


  1. Flatten chicken to 1/8" thick. Place a cheese stick in the middle and wrap up. Tuck ends in and secure with toothpick. Combine bread crumbs, Parmesan, chili powder, salt, and cumin in a small shallow bowl. Place butter in another bowl, and flour in a third bowl. Roll chicken in flour, then dip in butter and roll in crumb mixture. Place in a well greased 9×13? pan. Bake uncovered at 400° for about 25 minutes or till juice runs clear. Pull out toothpicks before serving.


I lined my pan with foil for easier cleanup.

Some of the cheese will leak out. I just scooped it up and served it with the chicken. No big deal.

Recipe and Photo: Creations By Kara / CC BY-NC-ND



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