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Wednesday, May 8, 2013

Jalapeno Popper Stuffed Chicken

Jalapeno popper + anything sounds delicious to me, so when I saw a recipe for jalapeno popper stuffed chicken, I had to give it a try. While my first run was not a great success (due to a failed gluten free chicken coating), several weeks later an improvised second attempt at the recipe proved to be every bit as delicious as it sounds.

Coincidentally, the panko bread crumbs that I used for the coating were gluten free, but just be sure to double check the label of yours if you are avoiding gluten. This recipe, as written, serves two.

You will need:

  • 4 chicken breast fillets, thawed or use two thicker chicken breasts, which will be cut and stuffed
  • 4 ounces cream cheese, softened
  • 1/2 cup of shredded cheddar, or cheese of your choice
  • 1 jalapeno pepper, minced
  • 1 egg
  • 1/2 cup panko breadcrumbs
The chicken breasts that we had were rather thin, so instead of butterflying and stuffing them, I simply stacked two on top of each other with the filling in the middle. This is completely up to you, and does not affect the finished meal.

Preheat your oven to 375 degrees. Mix the softened cream cheese, minced jalapeno, and cheese together in a bowl. Mix the egg and panko together in a separate,shallow bowl. Coat the outside of your chicken fillet (or one side of each fillet, if you are using two thinner ones), layer the cream cheese mixture on one fillet, and stack the other half of the coated chicken on top.

Cook for 30 minutes at 375 degrees, or until chicken is fully cooked, and enjoy!

You may also enjoy:
Bacon, Egg and Cheese Breakfast Muffins
Buffalo Chicken Chili