Jalapeno Popper Stuffed Chicken
(originally made 6/2012)
Happened to have some boneless skinless chicken breast on tap for lunch today, so when I looked through the Hunt thread and saw Carol's review of this, I knew it was going on the menu! Tim does not like spicy food, so I made the mixture and stuffed his first, then added the jalapeno to what was left and did mine. I used a little less oil, not to be healthy but because I had browned my bacon in a large skillet so I used the drippings combined with the oil to brown the chicken :)
Thank you, thank you, thank you Carol! Yet another winner for my Family Favorites file :) And go check out her photo of the beautifully sliced finished chicken- mine were not as pretty LOL
JALAPENO POPPER STUFFED CHICKEN
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. cream cheese -- (8 oz.) softened
1/2 c. shredded cheddar cheese
2 jalapeno peppers -- seeded and minced (used jarred)
4 strips bacon -- cooked crisp and diced
4 skinless -- (6 oz. each) boneless chicken breast halves
1 c. Panko bread crumbs
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
2 Tbsp. grated Parmesan cheese
1 egg
1 tsp. water
3 Tbsp. vegetable oil -- (3 to 4) (about 2T plus the bacon drippings)
Combine the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl; mix well.
Cut a pocket horizontally through the thickest side of each chicken breast; fill with 1/4 of the cheese mixture. Secure the opening with toothpicks.
Combine Panko bread crumbs, garlic powder, onion powder, pepper and Parmesan; place on a piece of waxed paper.
Beat egg and water in a shallow bowl.
Dip the stuffed chicken breast in egg mixture, then into Panko mixture, pressing the chicken into the bread crumbs to coat well.
Line a baking sheet with foil; spray the foil lightly with nonstick cooking spray.
Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides until golden. Place the chicken on the prepared baking pan.
Bake @ 350 degrees for 20-30 minutes or until chicken is cooked through and juices run clear. 4 servings.
Source:
Carol1229, TOH
Happened to have some boneless skinless chicken breast on tap for lunch today, so when I looked through the Hunt thread and saw Carol's review of this, I knew it was going on the menu! Tim does not like spicy food, so I made the mixture and stuffed his first, then added the jalapeno to what was left and did mine. I used a little less oil, not to be healthy but because I had browned my bacon in a large skillet so I used the drippings combined with the oil to brown the chicken :)
Thank you, thank you, thank you Carol! Yet another winner for my Family Favorites file :) And go check out her photo of the beautifully sliced finished chicken- mine were not as pretty LOL
JALAPENO POPPER STUFFED CHICKEN
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. cream cheese -- (8 oz.) softened
1/2 c. shredded cheddar cheese
2 jalapeno peppers -- seeded and minced (used jarred)
4 strips bacon -- cooked crisp and diced
4 skinless -- (6 oz. each) boneless chicken breast halves
1 c. Panko bread crumbs
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
2 Tbsp. grated Parmesan cheese
1 egg
1 tsp. water
3 Tbsp. vegetable oil -- (3 to 4) (about 2T plus the bacon drippings)
Combine the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl; mix well.
Cut a pocket horizontally through the thickest side of each chicken breast; fill with 1/4 of the cheese mixture. Secure the opening with toothpicks.
Combine Panko bread crumbs, garlic powder, onion powder, pepper and Parmesan; place on a piece of waxed paper.
Beat egg and water in a shallow bowl.
Dip the stuffed chicken breast in egg mixture, then into Panko mixture, pressing the chicken into the bread crumbs to coat well.
Line a baking sheet with foil; spray the foil lightly with nonstick cooking spray.
Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides until golden. Place the chicken on the prepared baking pan.
Bake @ 350 degrees for 20-30 minutes or until chicken is cooked through and juices run clear. 4 servings.
Source:
Carol1229, TOH
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