I always love to indulge in something spicy in my meals ( that may be my Ethiopian & Eritrean side speaking). One of my favorite chicken dishes to make is the Jalapeno Popper Chicken. It is cool remix to your “Joe Smo” chicken meal. If your wanting to branch out and try a new chicken dish, this one should be on your list to try!
- 1/2 cup panko bread crumbs
- 2 tsp. vegetable oil
- Taco Seasoning
- 2 oz cream cheese
- 1/4 cup shredded cheddar cheese
- 1-2 jalapeno peppers, seeds and ribs removed, minced
- 2 chicken breasts
Preheat oven to 375 degrees and grease a glass baking dish and set aside.
In a small skillet over medium heat, combine the panko with oil. Cook, stirring often, until the panko is golden brown and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning and stir to combine.
In another shallow bowl, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeno.
Using a small knife, cut a pocket into the side of each chicken breast. Season the chicken lightly with salt and pepper and then divide the cream cheese mixture into each chicken breast pocket. Use toothpick to secure if necessary. ( But I didnt need to)
Dip the chicken one at a time into the egg and then coat with the panko mixture, making sure to coat the chicken completely. Place the chicken into the prepared dish and cook for about 25 to 30 minutes or until chicken is cooked through.
TA-DA! Your dish is done!