Garlic Jalapeño Stuffed Chicken with Crispy Seasoned Potato Wedges and Cajun Butter Sauce

Directions

1. 1

   Clean and pat dry chicken breasts.

2. 2

   Make a slit in each breast to create a pocket.

3. 3

   Season chicken with salt, garlic powder, onion powder, paprika powder, and Cajun seasoning.

4. 4

   Combine cream cheese, jalapeños, garlic, salt, pepper, garlic powder, and onion powder. Mix well.

5. 5

   Stuff chicken breasts with filling.

6. 6

   Preheat oven to 400°F.

7. 7

   Heat oil in a stainless steel pan over medium-high. Sear chicken for 2 minutes per side.

8. 8

   Add butter, then transfer to oven for 15-20 or until cooked through and the internal temperature reaches 165°F (74°C). Don’t overcook your chicken.

9. 9

   For Cajun butter sauce, melt butter. Add garlic powder, onion powder, Cajun seasoning, paprika powder, and salt. Stir in heavy whipping cream. Cook for 2-3 minutes or until sauce thickens.

10. 10

    For potato wedges, cut potatoes and mix with salt, garlic powder, onion powder, Cajun seasoning, Italian seasoning, oil, and cornstarch. Air fry at 400°F for 20 minutes, flipping halfway.

11. 11

    Adjust jalapeño level to desired spiciness.

12. 12

    Use leftover Cajun butter sauce as a dip.

13. 13

    Pair with steamed vegetables or a salad.