Skip to main content

Jalapeno Popper Stuffed Chicken

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:
Carol1229, TOH

Comments

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P