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Jalapeno Popper Stuffed Chicken Breasts




Source of Recipe


toh


List of Ingredients




1 (8 oz.) pkg. cream cheese, softened
1/2 c. shredded cheddar cheese
2 jalapeno peppers, seeded and minced (I didn't use these this time because I used hot salsa-they weren't needed)
4 strips bacon, cooked crisp and diced
4 (6 oz. each) skinless, boneless chicken breast halves
1 c. Panko bread crumbs
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
2 Tbsp. grated Parmesan cheese
1 egg
1 tsp. water
3-4 Tbsp. vegetable oil



Recipe



Combine the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl; mix well.

Cut a pocket horizontally through the thickest side of each chicken breast; fill with 1/4 of the cheese mixture. Secure with toothpicks.

Combine Panko bread crumbs, garlic powder, onion powder, pepper and Parmesan; place on a piece of waxed paper.

Beat egg and water in a shallow bowl.

Dip stuffed chicken breast in egg mixture, then into Panko mixture, coating well.

Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides until golden; place on a foil lined shallow baking sheet.

Bake @ 350 degrees for 20-30 minutes or until chicken is cooked through and juices run clear. 4 servings.