Someone on my cooking board recently asked for ideas for jalapenos and one of the recommendations was this recipe for Jalapeno Popper Chicken. I love jalapeno poppers so I thought I'd give it a try.
Unfortunately this was just too spicy for me. I was hoping for a mild heat, but I guess I left too many ribs and seeds in the jalapenos because this was downright spicy. SP liked it, but wished I had sauteed the jalapenos before combining them with the cheese. I have to agree. This has definite potential but needs some tweaking. I've added my recommendations to the recipe below.
Jalapeno Popper Chicken
Adapted from The Tiny Tyrant's Kitchen
4 chicken breasts
4oz cream cheese, softened
1/2 cup shredded cheese (any flavor)
1 tablespoon oil
4 jalapenos, chopped (ribs and seeds removed)
salt and pepper, to taste
1 cup bread crumbs
1 cup Panko
2 teaspoons taco seasoning
2 eggs
Preheat oven to 350 degrees and lightly grease a baking dish with nonstick cooking spray.
Heat oil in a small skillet over medium-high heat. Add jalapenos and cook until softened, about 5 minutes. Mix together cream cheese, shredded cheese, and jalapeno peppers. Use a knife to make a pocket in each chicken breast. Stuff mixture into pocket. Use a toothpick to secure if necessary. Sprinkle with salt and pepper.
Mix together bread crumbs, Panko and taco seasoning on a plate. Whisk eggs in a separate bowl. Dip chicken into bread crumb mixture then egg and again into bread crumbs.
Place in baking dish and bake for 30 minutes. Remove toothpicks and serve.
Thứ Tư, 22 tháng 6, 2011
Jalapeno Popper Chicken
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