Wednesday, September 5, 2012

Jalapeno Popper Chicken


Stop! You, right there, about to click away because you don't like spicy foods! Don't blow this dish off due to fear of burning tastebuds. I feel your pain (quite literally, on many occasions). I'm a big spice wimp who steered clear of jalapeno poppers for years because I thought they were spicy. But they aren't. Really. Jalapenos, when removed of their ribs and seeds, are very mild and flavorful. And jalapenos stuffed with cheese and more cheese? Amazing.

Now, take the flavor of those little nuggets of goodness and stuff it into chicken that is breaded and baked. You want to try it now, right?

You definitely should.

Jalapeno Popper Chicken
4 boneless, skinless chicken breasts
4 oz reduced-fat cream cheese, softened
1/2 cup shredded Cheddar or Colby cheese
1 tsp olive oil
4 jalapenos, chopped (ribs and seeds removed)
1 1/4 cup Panko
2 tsp taco seasoning
1/2 tsp dry parsley
1/4 tsp salt
1/4 tsp oregano
1 egg
Non-stick cooking spray

Preheat oven to 350 and prepare a cookie sheet with light spray of non-stick spray.

Heat olive oil in a skillet over medium-high heat. Add the jalapenos and cook until softened. Remove the skillet from the heat and add the cream cheese and shredded cheese, stir to combine.

Cut a pocket into the each chicken breast. Stuff each pocket with the cream cheese mixture. Secure with a toothpick if necessary.

In a shallow dish, whisk the egg. In another shallow bowl, mix the Panko, taco seasoning, parsley, oregano, and salt. Dip each chicken breast in the egg then the Panko. Place the breaded chicken breast on the prepared cookie sheet. To help give the breading a deeper color, you can give each breast a little spray of oil.

Bake for 30 minutes, or until the chicken is no longer pink inside and the juices run clear.

Source: Sunny Side Up

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