Jalapeno Popper Chicken
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 cup whole wheat bread crumbs (or sub a gluten-free variety)
dash cayenne pepper
generous pinch each salt and pepper
1 jalapeno, ribs and seeds removed
2 cloves garlic
1 tsp olive oil
2 x 6 oz chicken breasts, butterflied
1 oz goat cheese (or cream cheese)
2 egg whites, beaten
Instructions:
Yield: 2 servings
Preheat oven to 375. Place a cooling rack inside of a cookie sheet and spray lightly with nonstick spray. Set aside.
Combine bread crumbs, cayenne, salt and pepper in a large shallow bowl. Set aside.
Place jalapeno and garlic on a small piece of tin foil. Lightly drizzle with olive oil. Broil until softened, about 10 minutes. Keep an eye on it to make sure the garlic doesn’t burn. Roughly chop jalapeno, and finely chop garlic.
Divide cheese, jalapeno and garlic between the center of the two chicken breasts. Fold chicken back over on top of the fillings. Secure with a toothpick.
Place beaten egg whites in a large shallow bowl. Drench chicken in egg whites, then coat completely in bread crumb mixture and place on prepared baking sheet. Repeat with remaining chicken.
Bake until cooked throughout and juices run clear, about 30 minutes.
From arismenu.com