February 28, 2014

Jalapeno Popper Stuffed Chicken

-1 cup panko breadcrumbs
-4 teaspoons vegetable oil
-2 large boneless skinless chicken breasts (if the chicken breast you are using are smaller, you can use 3-4)
-3 ounces cream cheese, softened
-3 Tablespoons diced jalapenos
-1/3 cup shredded cheddar cheese
-1/2 teaspoon garlic powder
-1 cup milk or buttermilk

In a small pan, heat oil and add panko to the pan. Stir breadcrumbs over the heat until they are toasted. Watch this and continue stirring as these will toast quickly! After they are toasted, place in a bowl.

Preheat oven to 375 degrees.

Place a wire rack on a baking sheet. Spray the wire rack with cooking spray.

In a small bowl, combine cream cheese, shredded cheddar, garlic powder, and jalapenos. Pour milk into separate bowl.

Place chicken breast under a sheet of plastic wrap. Pound chicken breast using a meat mallet (or a can of vegetables) until it is about 1/4 – 1/3 inch thick.

Place half of the cream cheese mixture on the flattened chicken. Fold the chicken so that the mixture is contained inside of the chicken breast. Secure with toothpicks.

Dip the stuffed chicken in the milk and then dredge through the toasted panko. Place on the wire rack and bake at 375 degrees for approximately 30 minutes. Cook until the chicken has been cooked through. The chicken breasts that I used were quite large, so they took a bit longer than 30 minutes.


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