This is a recipe I’ve had my eye on for quite some time. Jesse loves crispy breaded chicken, especially if it’s stuffed with cheesy gooey goodness and I love jalapeno poppers. It’s like cream cheese and jalapenos are a match made in heaven.
I have no idea why I waited so long to finally give this recipe a try but it’s a keeper and is definitely going to be a regular at our table. The only adjustment I made was to use Panko breadcrumbs with a added seasonings instead of a mix, since Panko is easier to come by in China. I served the chicken with a side salad and corn casserole (recipe to come). Yum!
Jalapeno Popper Chicken
Ingredients
3-4 chicken breasts
4 oz reduced-fat cream cheese, softened
1/2 cup part-skim shredded Cheddar or Colby cheese
1 tsp olive oil
4 jalapenos, chopped (ribs and seeds removed)
1 1/4 cup Panko
2 tsp taco seasoning
1/2 tsp dry parsley
1/4 tsp salt
1/4 tsp oregano
1 egg
Non-stick cooking spray
Directions
Preheat oven to 350 degrees and prepare a cookie sheet with light spray of non-stick spray.
Heat olive oil in a skillet over medium-high heat. Add the jalapenos and cook until softened. Remove the skillet from the heat and add the cream cheese and shredded cheese, stir to combine. Cut a pocket into the each chicken breast. Stuff each pocket with the cream cheese mixture. Secure with a toothpick if necessary.
In a small bowl, whisk the egg. In another small bowl, mix the Panko, taco seasoning, parsley, oregano, and salt. Dip each chicken breast in the egg then the Panko. Place the breaded chicken breast on the prepared cookie sheet. To help give the breading a deeper color, you can give each breast a little spray of oil.
Bake for 30 minutes, or until the chicken is no longer pink inside and the juices run clear.
Slightly adapted from Prevention RD, originally from Tiny Tyrant’s Kitchen and A Taste of Home Cooking
Glad you liked it! 🙂
I had this bookmarked forever too and finally made it last week. It's so good!
I bet Kevin will LOVE this! I can't wait to try it Jessica! Miss you!! XXOO Ari
It's right up Kevin's alley!! Miss you too!! XXOO
Mmm, I totally need to make this! Plus, my sister just gave me a bunch of jalapenos. You totally just helped my meal plan for next week. I can't wait!!
This looks ahhhhh-maaazing. Seriously, great photo – makes me want to dive right in. I think my DH would love this too, so it's on the list to make soon!
Ok… I found this recipe on another blog that had adapted it from you… I almost never click the original source, but today I'm glad that I did. It looks SO amazing. I'm heading to the store now to buy all of the ingredients! Thanks for sharing!
PS- your photos look amazing!
Made this last night and it was AWESOME!!! Served it with some stuffed mushrooms….ughhh…..YUMMY! Thanks for the recipe!
I just made this for the family and it was great. I can’t wait to try it with the taco seasoning, cus I skipped over it when I was shopping for the ingredients on accident. lolol Also I butchered my chicken when I tried to pocket it with the knife, so the mixture was all over the cooking pan in the end result. But I loved it.
Oh also when cutting the peppers I got a seed in my eye, which resulted in me cutting my finger and splashing some Jalapeno juice all over it.
BUT It turned out pretty damn tasty! I get super paranoid about feeding someone raw chicken so I cooked it at 375* for 45min, for three breasts, cooked perfect.
Ty for this great idea, can’t wait to try it with the taco seasoning.My bro’s going to love this!