Thursday, January 24, 2013

Bacon Jalapeno Popper Stuffed Chicken

Oh boy.  Okay.  This was amazing.  Like kick your heels up and do a little Irish jig amazing.  Let's just do a quick rundown, shall we.  Bacon.  Cream cheese.  Cheddar cheese.  GARLIC.  BUTTER. CRISPINESS.  

Whew.  Deep breath.  Slow the breathing down.  

Seriously though, this was outstanding.  I've been seeing different variations of this recipe pop up all over the place.  I took a little bit of this and a little bit of that and made the recipe my own.  Which just means that it's extra, extra bad for you.

Ohhhhh boy.  Just take a look at that.  

Yum.  Here is the recipe.

3 Boneless, Skinless Chicken Breasts, halved, pounded thin 
1 Block of Cream Cheese
1 Cup of Freshly Shredded Cheddar Cheese
1/2 Tsp of Garlic Powder 
2 Jalapenos, seeded, diced 
3 Slices of Bacon, cooked crispy, chopped 
2 Eggs, whisked 
1 Cup of Panko Bread Crumbs 
1/2 Stick of Butter 
Sea Salt 

Let the cream cheese sit on your counter for a couple of hours until it's at room temp.  Add the cheddar, garlic powder, jalapenos (leaves seeds in for more spice, or seed and only use 1 for less spice), and bacon in a bowl.  Mix well.  Spoon some of the mixture into the center of the chicken and then roll it, tucking in the ends.  Use toothpicks to secure.  Try to seal up chicken as best as you can so the filling doesn't blow out while cooking.  Melt butter and then remove from heat and add panko bread crumbs.  Season buttered breading with salt then spread out on a plate.  Once chicken is stuffed, roll each piece of chicken in the egg mixture and then roll into the buttered bread crumbs.  If some of the breading falls off, just pile some on top of the chicken pieces.  Cook in a 375 degree oven for 30-35 minutes and go absolutely BANANAS.

Stay hungry!

1 comment:

  1. Not going to lie--this looks delicious (and I'm a vegetarian...)


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