This is a recipe I’ve had my eye on for quite some time. Jesse loves crispy breaded chicken, especially if it’s stuffed with cheesy gooey goodness and I love jalapeno poppers. It’s like cream cheese and jalapenos are a match made in heaven.
I have no idea why I waited so long to finally give this recipe a try but it’s a keeper and is definitely going to be a regular at our table. The only adjustment I made was to use Panko breadcrumbs with a added seasonings instead of a mix, since Panko is easier to come by in China. I served the chicken with a side salad and corn casserole (recipe to come). Yum!
Jalapeno Popper Chicken
3-4 chicken breasts
4 oz reduced-fat cream cheese, softened
1/2 cup part-skim 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
Non-stick cooking spray
Preheat oven to 350 degrees 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 small bowl, whisk the egg. In another small 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.