Peanut butter and jelly, mashed potatoes and gravy, jalapeños and gooey, melted cheese…some things are just meant to go together. Spicy peppers and a blend of two cheeses–tangy cream cheese and sharp cheddar. The only way it gets better is when it’s stuffed inside a chicken breast and breaded. Oh baby…
Jalapeño Popper Chicken
1 c. panko
1 TBSP canola oil
1 TBSP taco seasoning
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 – 1/2 tsp. Cayenne pepper
1/4 tsp. oregano
1/4 tsp. paprika
1/4 tsp. salt
1/2 tsp. black pepper
4 oz. reduced fat cream cheese, room temperature
1/2 c. shredded 2% sharp cheddar cheese
2 jalapeño peppers, seeded and minced
4 chicken breasts (try not to use gigantic ones, they take forever to cook)
1. Preheat the oven to 375 degrees F. Place an ovenproof rack onto a rimmed baking dish and spray with cooking oil.
2. In a small skillet over medium heat, combine panko and oil. Toast, stirring often, until the panko is golden and crispy.
Place in a shallow bowl or dish, add the taco seasoning, and stir to combine.
3. Place eggs in a small bowl and beat lightly. In another small bowl, combine cream cheese, cheddar cheese, and jalapeños.
4. Using a small utility knife, cut a pocket into the side of each
chicken breast or horizontally slice the chicken through the center until almost butterflied. Lightly season chicken with salt and
pepper, then divide the cream cheese mixture evenly between each
chicken breast. Secure with toothpicks to prevent cheese mixture from oozing out.
5. One at a time, dip chicken pieces into the egg then
into the panko mixture, making sure to coat the chicken completely.
Place the on the prepared baking rack and cook 25-35
minutes, or until chicken is cooked through.