Jalapeno Popper Chicken – Delicious!

By Sincerely Direct on March 23, 2013

Easy to prepare and delicious to eat – my kids (and their friends!) love it! This became an instant go-to recipe in my house and the kids ask for it frequently.

Source: ellysaysopa.com via Nicole on Pinterest

Posted in: Food!, Pinned it and Did it Stuff | Tagged: chicken, food, Spicy

3 responses

Mike April 8, 2013 at 4:45 pm | Reply

Where’d you get the recipe, looks delish!

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1. Sincerely Direct April 8, 2013 at 4:50 pm | Reply
  
  If you click on the picture twice it will take you to the recipe – I found this on Pinterest and tried it one night. Instant hit with my kids! If you can’t click on it, here are the directions (also – I doctored my recipe. I use crushed Jalapeno flavored potato chips instead of the panko and oil):
  
  Jalapeño Popper Chicken
  
  Serves 2
  Highly adapted from Allrecipes, via Sunny Side Up in San Diego
  
  1/2 cup panko
  2 tsp. canola oil
  1.5 – 2 tsp. taco seasoning or mixture in notes*
  1 egg
  2 oz. reduced fat cream cheese
  1/4 cup shredded cheddar cheese (we used 2%)
  1-2 jalapeño peppers, seeds and ribs removed, minced
  2 chicken breasts
  
  Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil.
  
  In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning* and stir to combine.
  
  In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.
  
  Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.
  
  Dip the chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.
  
  *Note: To make your own taco seasoning mixture, combine 1/2 tsp. chili powder, 1/4 tsp. cumin, 1/8 tsp. garlic powder, 1/8 tsp. onion powder, 1/8 tsp. cayenne pepper, 1/8 tsp. oregano, 1/8 tsp. paprika, and salt and black pepper to taste.
  
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JKM March 23, 2013 at 12:04 pm | Reply

Looks delish!

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