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(originally made 6/2012)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:
  "http://community.tasteofhome.com/community_forums/f/30/t/863550.aspx"

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