Tuesday, August 3, 2010

Jalapeno Popper Chicken

I love the summer and I love people who have gardens—especially those who are willing to share with me. My husband's coworker gave us a bunch of jalapenos recently. I was going to make salsa, then I was going to make grilled jalapeno poppers, then I saw a recipe for jalapeno popper dip. I finally decided to make a jalapeno popper stuffed chicken. There are a ton of jalapeno popper chicken recipes floating around. Some have cheese inside, some have cream cheese. Some are breaded and others are wrapped in bacon. I decided to pick out what I love about jalapeno poppers and go with it. I used cream cheese, shredded cheese, and breaded the chicken. It turned out wonderfully—creamy, flavorful, and not too spicy. Next time I think I will leave a few seeds and ribs in the jalapenos to kick up the heat.

Jalapeno Popper Chicken
Source: adapted from All Recipes

4 chicken breasts
1/2 block cream cheese
1/3 cup shredded cheese (any flavor)
4 - 5 jalapenos, chopped (ribs and seeds removed)
salt and pepper, to taste
1 cup bread crumbs
2 teaspoons taco seasoning
2 eggs

Preheat oven to 350 degrees and lightly grease a baking dish with nonstick cooking spray.

Mix together cream cheese, shredded cheese, and jalapeno peppers. Use a knife to make a slit in each chicken breast. Stuff mixture into slit. Use a toothpick to secure if necessary. Sprinkle with salt and pepper.

Mix together bread crumbs and taco seasoning on a plate. Whisk egg in a bowl. Dip chicken into bread crumb mixture then egg and again into bread crumbs.

Place in baking dish and bake for 30 minutes.

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