Jalapeno Popper Chicken II
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:
4 chicken breasts
4 oz cream cheese, softened
1/2 cup Cheddar cheese, shredded
1 tsp olive oil
4 jalapenos, chopped (ribs and seeds removed)
1 1/4 cup Panko
1 tsp chili powder
1 tsp cumin
1/4 tsp salt
1/4 tsp oregano
1 egg
Instructions:
Preheat the oven to 375. Place an ovenproof rack onto a rimmed baking dish. Set aside.
In a small skillet over medium heat, combine the panko with the olive oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallowdish, along with the chili powder, cumin, and oregano. Mix to combine.
Now, set up your assembly line: In a shallow dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.
Using a pairing 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. Use toothpicks to secure, if necessary.
Dip the chicken pieces one at a time first into the egg, 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.
From tideandthyme.com