Panko Crusted Chicken with Jalapeno Cream Sauce

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).

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1 pound boneless chicken breasts
2½ cups panko breadcrumbs (Kikkoman Japanese Style Bread Crumbs)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
olive oil
3 oz cream cheese
16 oz whipping cream
6 tablespoons (3 oz) milk
2 tablespoons chicken base or ckicken bouillon
2 jalapenos, stemmed & chopped


With a meat mallet, pound each chicken breast to ¼-inch thickness. Trim fat and cartilage from breasts, and cut into serving cutlets. On a plate, combine breadcrumbs, salt, pepper and garlic powder. Dip each chicken cutlet into breadcrumb mixture, pressing breadcrumbs firmly into chicken to cover evenly.

Pour enough olive oil into skillet to cover, less than ¼-inch. In batches, pan fry breaded cutlets until evenly browned on each side. Place cutlets on baking sheet in 300 degree oven while you’re pan frying the subsequent batches and making the sauce.

Put cream cheese, heavy cream, milk and chicken base into saucepan. Turn heat to low to medium low. Whisk until all cream cheese is fully melted and the sauce is smooth. Add chopped jalapenos and blend using an immersion blender until the sauce is smooth and turns green. Top chicken with sauce.

Serves 4.