Jalapeno Popper Stuffed Chicken Breasts |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A creamy, spicy filled breast. Flash browning on the outside doesn't cook them through. Preheat your oven to finish cooking. Ingredients:
1 (8 ounce) package cream cheese, softened |
1/2 cup shredded cheddar cheese |
2 jalapeno peppers, seeded and minced |
4 slices bacon, cooked crisp and diced |
4 (6 ounce) boneless skinless chicken breast halves |
1 cup seasoned dry bread crumbs or 1 cup panko breadcrumbs |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1/2 teaspoon black pepper |
2 tablespoons grated parmesan cheese |
1 egg |
1 teaspoon water |
1/4 cup vegetable oil or 1/4 cup olive oil |
Directions:
1. Combine the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl; mix well.
2. Cut a pocket horizontally through the thickest side of each chicken breast; fill with 1/4 of the cheese mixture. Secure with toothpicks. Tip: If breasts are thick, before slitting, slightly poud the thickest part of the breast side. It, also, makes for a larger pocket. Don't pound too thin.
3. Combine Panko bread crumbs, garlic powder, onion powder, pepper and Parmesan; place on a piece of waxed paper.
4. Beat egg and water in a shallow bowl.
5. Dip stuffed chicken breast in egg mixture, then into Panko mixture, coating well.
6. Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides until golden; place on a foil lined shallow baking sheet.
7. Bake at 350 degrees in a preheated oven for about 15 minutes or until chicken is cooked through and juices run clear.
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