Monday, April 15, 2013

Jalapeno Popper Chicken

OH. my. goodness.  This chicken is awesome.  It's filled with oozy, gooey, hot cheese and the flavor is spot on to an actual jalapeno popper.  I can't wait to make it again!

Jalapeno Popper Chicken
adapted from Cinnamon Spice and Everything Nice

2 jalapeno peppers, minced
8 oz cream cheese, softened
1 cup shredded cheddar
3 strips cooked bacon, crumbled
1 tsp green tabasco
2 eggs
2 tbsp milk
3/4 cup seasoned bread crumbs
3/4 cup panko
1/2 cup flour
2 chicken breasts, pounded to 1/4 inch

Preheat oven to 400F.  Line a baking sheet with parchment paper.  Blend cheeses, peppers, bacon and tabasco with a hand mixer.  Lay the chicken on your work space upside down.  Spread cheese on the chicken in a thin layer, but thick enough to not see the chicken.  Repeat with the second breast.  Roll chicken and tuck in any cheese that squeezes out.  In 3 shallow dishes, set out panko and breadcrumbs mixed in one, eggs and milk mixed in the second, and flour in the third.  Dredge chicken in flour, egg mix, bread crumb mix and set on parchment.  Bake 25 minutes or until chicken is no longer pink.

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