Saturday, July 4, 2015

Jalapeño Popper Chicken

Hello my fellow Americans,


On this joyous occasion, I have recieved seceral requests for the recipe for the Jalaleño Popper Chicken. Which consequently was AMAZING!

Even my husband, who is not a big chicken lover (more of a red meat guy), said "this is some of the best damn chicken i've ever had" which is a win for me. Afterall, the way to a mans heart is through his stomach.

Lets begin, as always, with preheating the oven to 400 degrees.

Spray a 8x11 glass baking dish with nonstick cooking spray ( or whatever dish/pan you are going to use.

3 large chicken breasts (I used tyson)
2 packages cream cheese, softened
1 cup shredded cheddar cheese
1 package cooked, crumbled bacon
1 Jalapeño, diced
2 cups Panko breadcrumbs
3 tablepsoons of vegetable oil
2 eggs
Taco seasoning
Salt and pepper to taste

1. In a skillet combine bread crumbs and vegetable oil on medium to high heat, your goal is to brown them. Dump them in a bowl and mix them with the taco seasoning. 
2. In a shallow dish, whisk the eggs together with salt and pepper. These will be your dredge station.
3. In a bowl, combine softened cream cheese, shredded cheese, crumbled bacon, diced jalapeño.

-On a side note, slice jalapeño in half and remove all seeds and membrane (the white stuff) if you do not want it to taste hot. 

4. Butterfly the chicken open and stuff with the cream cheese mixture. You can hold the ends together with a toothpick if needed but they held together pretty well for me.
5. Dredge in the egg and then roll in the breadcrumbs, place in the baking dish.
6. Bake in the oven for 40 minutes or until the chicken is cooked thouroughly, no pink. This all depends on your oven. 

I usually serve with a side of boxed rice-a-roni and some sort of vegetable. It is very filling and it is great left overs. I had extra cream cheese mixture so I stuffed a few burgers with it, we are grilling them today. 


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