Baked Jalapeño Popper Chicken

Baked Jalapeño Popper Chicken

 

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Baked Jalapeño Popper Chicken

Ingredients

  • 1/2 cup panko
  • 2 tsp . canola oil
  • 1/2 tsp . chili powder
  • 1/4 tsp . cumin
  • 1/8 tsp . garlic powder
  • 1/8 tsp . onion powder
  • 1/8 tsp . cayenne pepper
  • 1/8 tsp . oregano
  • 1/8 tsp . paprika
  • Salt and black pepper to taste
  • 1/4 cup flour
  • 1 egg
  • 2 oz . reduced fat cream cheese
  • 1/4 cup shredded cheddar cheese
  • 1-2 jalapeño peppers seeds and ribs removed, minced
  • 2 chicken breasts

Instructions

  1. Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil.
  2. In a small skillet over medium heat, combine the panko with the canola oil.
  3. Cook, stirring often, until the panko is golden and crispy.
  4. Place in a shallow bowl or dish.
  5. Add chili powder, cumin, garlic powder, onion powder, cayenne pepper, oregano, paprika, and salt and black pepper to taste. Stir to combine.
  6. In another shallow bowl or dish, add flour.
  7. In another shallow bowl or dish, lightly beat an egg.
  8. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.
  9. 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.
  10. Dip the chicken pieces one at a time first into the flour, then egg, and then into the panko mixture, making sure to coat the chicken completely.
  11. Place the chicken on the prepared baking rack and cook for about 35-40 minutes, or until chicken is cooked through.

Baked Jalapeño Popper Chicken