Recipes

[Carol1229]

Has this ever happened to you? You stumble across a recipe, read the ingredients and immediately know it's the one for you? Well, that happened to me last week on Pinterest.

I saw this chicken, went to the blog, read the ingredients and couldn't WAIT to try it.

Yesterday was the day. And what a GLORIOUS outcome it was...

I will admit-I STINK at stuffing chicken breasts....be it slitting and stuffing them or spreading a filling on and rolling them.....the filling ALWAYS explodes out of it. SO the chicken breasts coming out of the oven about made me cry. Bob-being the magician he is said NOOOOOOOOO they're not bad-we slice them and it's all good. He's right (shhhhhh-don't tell him that),,,,,,they look better sliced BUT it's taste that counts first and foremost for me and I have to tell you............

THIS CHICKEN IS AMAZING! The creamy filling has just the right blend of flavor to send this chicken to the moon. After one bite, we both gave this recipe 2 thumbs up. That initial flavor sensation is an eyes-roll-back-in-your-head moment. Moist, tender chicken with a flavorful pocket of INSANELY delicious filling and a crispy, flavorful coating on the outside.......HELLO WORLD I have found a new way to make chicken that ROCKS the house.

I love having lots of options to cook chicken-this is the newest one that will be made A LOT.

Carol


JALAPENO POPPER STUFFED CHICKEN BREASTS
(Source: adapted from Cassie Craves-original recipe found HERE)

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

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.