Friday, August 17, 2012

{Recipe} ~ Jalapeño Popper Chicken

Whenever I post I recipe, I'm usually singing its praises, saying "this was amazing!" "best dish I've ever made!" "so darn good and easy!" etc.

But this time, I really, really mean it. This dinner was amazing. I bought the jalapenõs last week before we went to Dallas, and I knew they were about to spoil. I asked Ryan if he wanted to come over for dinner, with this dish in mind. I don't like things too spicy, but this was just right. Let me tell you, make this now. Seriously, do it. It was extremely easy and the cleanup was basically nil. The chicken cooked perfectly in the oven (can you believe I've never baked chicken before?) in 30 minutes. Once you see that gooey, melty cheese inside the chicken covered with a crunchy crust, you'll die and proclaim it the best thing you've ever eaten. I promise.

Okay, okay, enough raving over this recipe. Without further ado:

Jalapeño Popper Chicken

1/2 cup panko
2 tsp. canola oil
1.5 – 2 tsp. taco seasoning
1 egg
2 oz. reduced fat cream cheese
1/4 cup shredded cheddar cheese 
1-2 jalapeño peppers, seeds and ribs removed, minced
2 chicken breasts
Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish (I just used a regular baking sheet). Spray with cooking oil.
In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning and stir to combine.
In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.
Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.
Dip the chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.

1 comment:

Ann said...

Looks great! Just in case anyone was's 10 Weight Watchers Plus points for 1 of the pieces of chicken- not bad at all!
xo, Ann
Glitter and Glaze