Saturday, March 31, 2012

Jalapeño Popper Stuffed Chicken

I have been cooking like a wild woman since Josh got home, and I found another fabulous recipe on Pintrest! This one maybe be the best yet! It isn't really the healthiest recipe in the world with the cream cheese and frying chicken, but I used low-fat cream cheese and would have cooked the chicken in the oven (had I not be a moron and decided to spray EasyOff in the oven before dinner). I didn't use the oil, and just cooked the chicken in the skillet that I cooked the bacon it. It's super tasty so I'll make this one again! 

1 (8oz) package cream cheese, softened
1/2 cup shredded cheddar cheese
2 jalapeño peppers, seeded and minced
4 strips bacon, cooked and diced
4 (6 oz) skinless, boneless chicken breast halves
1 cup seasoned bread crumbs 
1/4 cup vegetable oil

1. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels. 
2. Stir together the cream cheese, cheddar cheese, bacon, and jalapeños in a small bowl. 
3. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks. 
4, Roll the chicken breasts in bread  crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. If your chicken breasts are thick, they can be finished in a 350-degree oven. 

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