Jalapeño Popper Chicken

Jalapeño Popper Chicken

Awright, I love Jalapeño Poppers. I often buy them in the freezer section and make them for a little snack during those long days. So I when I stumbled upon this recipe .... Let's just say I was excited. When I stupidly forgot to buy chicken at the commissary, I braved dangerous, snow covered, icy roads just for some chicken to try this out. And I have no regrets. It was amazing. When the husband and I were finished eating, and I excitedly asked "What'dya think?" and he replied with a neutral "It was OK." ..... I think we may start to have marital problems. Boy has no taste buds, I swear. So, anyhow~

What You Need:

1/2 cup Panko

1 Egg

2oz Cream Cheese

1-2 Jalapeñno Peppers, seeds and ribs removed

2 tsp Canola Oil

1.5-2 tsp Taco Seasoning

1/4 cup Shredded Cheddar

2 Chicken Breasts

What You Do With It:

Preheat the oven to 375º. Place oven proof rack on rimmed baking dish. Spray with cooking spray.

In a small skillet over medium heat, combine panko and oil. Cook, stirring often, until panko is golden and crispy. Place in shallow dish or bowl. Add taco seasoning. 

In another bowl, beat egg. 

In a third bowl, combine cream cheese, cheddar and jalapeños. 

Using a knife, cut a pocket inside each chicken breast, or horizontally slice through center. Season chicken lightly with salt and pepper. Divide cream cheese mixture evenly between each breat. Use toothpicks to secure, if necessary. Dip chicken into egg mixture, then panko mixture. Make sure to coat completely. 

Bake on rake for 25-30 minutes, or until cooked through. 

Chef's Scribbles:

Despite my husbands lack of enthusiasm for this dish, I told him we were indeed going to have it again, and semi often, so he'd better like it. This is probably one of my favorite recipes, now. Its got a bit of everything I love; crunch, cream, kick, cheese... its just a good package all wrapped up in chicken and baked. <3 Hope you enjoy it, too!