Your favorite Jalapeno Popper taste in a chicken dinner.. how can you go wrong?more
tsp. canola oil
slices bacon, cooked crumbled
(8oz) pkg. cream cheese
cup shredded cheddar cheese
jalapeño peppers, seeds and ribs removed, minced
Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil. Add the panko and oil to a skillet, and stirring frequently, toast the breadcrumbs until they are golden brown, about 10 minutes. Transfer the breadcrumbs to a wide, shallow dish (this helps to make the chicken extra crunchy in the oven) In another shallow bowl or dish, lightly beat an egg. In a small bowl combine the cream cheese, cheddar cheese, bacon and jalapeños. Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary. Dip the chicken pieces one at a time first into the egg, and then into the panko, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 30-35 minutes, or until chicken is cooked through.