What is one of the best types of appetizers or snacks? Uh! Jalapeno Poppers! Yes they are awesome, this is why it's a perfect idea to turn it into a dinner entre! So for this recipe you are going to need, chicken breasts, this recipe is good for three, three strips of precooked bacon, 1/4 cup of cheddar cheese, 1/4 cup of Mexican style mixed cheese, 4 ounces cream cheese, one whole jalapeno finely diced, two green onions finely sliced, and salt and pepper to taste.
Combine all the cheeses, the jalapeno and onions. Crumble the precooked bacon into the filling mixture. This mixture will be thick, and it is best to get the cream cheese to room temperature before beginning. Set the mixture aside. My chicken breasts were really thick, and since we are stuffing these, I decided to pound them out. I butterflied them first, which is simply cutting the sides at an angle, but not all the way through so they can open up. Once butterflied, wrap them in plastic wrap and carefully, gently pound them out on both sides, being careful not to tear the flesh. After they are pounded, unwrap them, and season both sides with salt and pepper, stuff them with the preserved filling mixture.
After they are stuffed, place a tooth pick through them to hold them together. If you don't have toothpicks, like me, it's ok, just hold it tightly together when you bread it and then it will stay together pretty well.
Before Baking:
Prepare flour in one bowl, a whisked egg with a little water (eggwash) in one bowl, and panko bread crumbs in another bowl. We are going to use the standard breading method, dip the chicken after stuffed in the flour first, then the egg, then the panko. Once these are breaded place them on a greesed baking sheet and bake at 400 degrees.
I wish these came out crispier, they were delicious, and had a bit of a crisp but the panko didn't brown up like I wanted. I would totally make these again, but next time I would pan sear the chicken with the panko on it, and then finish it off in the oven. The original inspiration was from here, as always though I changed up a few things from the recipe. Another thing I think that would help crisp this up would be flipping it in the middle, I didn't want to flip it since I didn't have a toothpick holding it together.
Recipe:
Combine all the cheeses, the jalapeno and onions. Crumble the precooked bacon into the filling mixture. This mixture will be thick, and it is best to get the cream cheese to room temperature before beginning. Set the mixture aside. My chicken breasts were really thick, and since we are stuffing these, I decided to pound them out. I butterflied them first, which is simply cutting the sides at an angle, but not all the way through so they can open up. Once butterflied, wrap them in plastic wrap and carefully, gently pound them out on both sides, being careful not to tear the flesh. After they are pounded, unwrap them, and season both sides with salt and pepper, stuff them with the preserved filling mixture.
After they are stuffed, place a tooth pick through them to hold them together. If you don't have toothpicks, like me, it's ok, just hold it tightly together when you bread it and then it will stay together pretty well.
Before Baking:
Prepare flour in one bowl, a whisked egg with a little water (eggwash) in one bowl, and panko bread crumbs in another bowl. We are going to use the standard breading method, dip the chicken after stuffed in the flour first, then the egg, then the panko. Once these are breaded place them on a greesed baking sheet and bake at 400 degrees.
I wish these came out crispier, they were delicious, and had a bit of a crisp but the panko didn't brown up like I wanted. I would totally make these again, but next time I would pan sear the chicken with the panko on it, and then finish it off in the oven. The original inspiration was from here, as always though I changed up a few things from the recipe. Another thing I think that would help crisp this up would be flipping it in the middle, I didn't want to flip it since I didn't have a toothpick holding it together.
Recipe:
Ingredients
- .
Instructions
- 3 slices bacon, cooked crisp and crumbled
- 1/4 c cheddar cheese, shredded
- 1/4 c Mexican mix cheese, shredded
- 4 oz cream cheese, room temp
- 1 finely diced jalapeno, seeds removed
- 2 green onions finely sliced
- 3 boneless, skinless chicken breast
- 1 egg
- 1/4 c flour
- 1/2 c panko
- salt and pepper to taste
- Preheat oven to 375 degrees. In a small bowl, mix cream cheese, cheddar cheese, Mexican cheese, jalapeno, green onion and bacon together. It will be thick. Cut a pocket in the chicken and fill with the cream cheese mixture. Close and secure with toothpick or skewer. Salt and Pepper chicken. Beat egg in small bowl with a fork. In another small bowl or shallow platter put panko. Dip chicken in flour, egg, then in panko coating chicken entirely. Place chicken on a wire rack on a cookie sheet or roasting pan. Bake 30 minutes or until chicken reaches 160 degrees. Serve immediately. Two servings.
No comments:
Post a Comment