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

Buffalo Chicken Tacos

These buffalo chicken tacos are extremely easy to make! Prep time is 10-15 minutes.

You will need:

• 6 crunchy taco shells
• 12 ounces shredded chicken
• 1/4 cup hot sauce
• 1/4 cup ranch dressing (can use bleu cheese if desired)
• Shredded cheddar or other cheese of your choice
• Cole slaw (you can find this with the pre-packaged salad in your grocery store)

Mix the chicken together with the hot sauce and ranch dressing in a small bowl. Arrange your taco shells on a baking sheet, and preheat your oven to 350 degrees. Fill the taco shells with shredded chicken, and top with cheddar cheese.

The stand up taco shells will be much easier for this, because at least one of the regular taco shells will fall over. However, if you have the regular taco shells, just be sure to stuff the cheese back in if they tip over. Bake the shells for about 5 minutes, or until the cheese has melted.

Add the cole slaw to the tacos, and enjoy!

The cole slaw adds a nice crunch to the taco, and offsets the spiciness of the chicken, while baking it all together not only heats up the chicken, but melts the cheese on top to help hold the contents together. That way, when you bite into your taco, it doesn't crack apart into so many pieces!


  You may also enjoy:
Buffalo Chicken Chili
Zesty Chicken Taco Quesadillas
Breakfast Muffins: All the Best Parts of Breakfast in One Little Cupcake!

Breakfast Muffins: All the Best Parts of Breakfast in One Little Cupcake!

These breakfast muffins are super simple to make, and they really have something for everyone! They are perfect for breakfast-lovers, and those who are eating a low carb or gluten free diet.

You will need:

• 4 eggs
• 1/2-3/4 cup of shredded cheese of your choice (I used cheddar)
• 6 strips of bacon
• 6 sausage patties
• Dash of cayenne pepper (optional)

I will admit, I used pre-cooked bacon and sausage for this recipe, but raw will work as well. Just be sure to check that everything is fully cooked before eating!

This recipe makes approximately 6 muffins. I ended up with a little bit of egg mixture left over, so I added a seventh muffin to the tin. 

To make, lightly spray your muffin tin with non-stick cooking spray, and preheat your oven to 350 degrees. Mix your eggs and cheese together in a large bowl, along with the dash of pepper, or other seasonings as desired. Press the sausage patties into the bottom of each muffin tin, and wrap the bacon strip around the edges (it's okay if the bacon is sitting on top of the sausage patty, rather than wrapping all the way around the edge of it). Then, pour your egg and cheese mixture into the muffin tins. Because the egg will rise as it bakes, you only need to fill each tin about half way.

Sprinkle cheese on top if desired, and pop in the oven. Bake at 350 degrees for 30 minutes, and enjoy!

This was a really great and simple breakfast food that was filling and easy to make. They would also probably be good with the addition of peppers or mushrooms to the egg mixture.

You may also be interested:
Zesty Chicken Taco Quesadillas
Confetti Cake Brownies

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