Recipe is adapted from here.
|Jalapeno Popper Chicken with Salt and Vinegar Roasted Potatoes|
1/2 cup breadcrumbs
2 teaspoons olive oil
4 teaspoons taco seasoning
3 ounces cream cheese (I used reduce fat)
1/4 cup cheddar cheese, shredded
1 jalapeno pepper, seeds and ribs removed, minced
2 chicken breasts.
Preheat oven to 375 degrees. Spray a rimmed cookie sheet generously with cooking spray.
In a small skillet, combine breadcrumbs and olive oil over medium heat. Cook until golden brown, stirring often. Pour into a shallow dish and stir in taco seasoning.
In a second shallow dish, lightly beat the egg.
In a third bowl, mix together cream cheese, cheddar cheese, and minced jalapenos.
Cut a slit into the side of each chicken breast to make a pocket. Stuff each of the breasts with half of the cream cheese mixture. Secure with toothpicks if necessary.
Dip the breasts into the eggs then into the breadcrumbs. Make sure to completely coat each chicken breast, and then place them on the prepared cookie sheet. Bake for 25 to 30 minutes or until the juices run clear.
Eric said that the whole house smelled like this dish and he couldn't wait to try some. He wasn't disappointed. However, he was wondering if there was a way we could fry them next time. That boy wants to fry everything!
On a side note, I highly recommend drinking a margarita with this dish. Together they make a perfect summer pairing.