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jalapeno-popper-chick

4 boneless chicken breasts

1 8oz block of Cream Cheese

1-2 cups of shredded Cheddar Cheese

3-4 Jalapenos, seeded

1 package of bacon crumbled ( optional , the hubby liked the one without too)

Dash Onion Powder

Dash Garlic Powder

Dash Ground Red Pepper, to taste

Lawry's Seasoning Salt

Olive Oil

1-2 cups of Progresso Plain Bread Crumbs

Cut lengthwise into the thickest part of the chicken from one end to the other, without cutting all of the way through, but so it will lay flat. Using a cooking mallet, or meat hammer (mine is a metal one, I found at Macy’s- I think Martha Stewart Collection). Cook bacon according to directions and place on a paper towel to drain the excess grease, and cool completely. Crumble and set aside.

Put 1-2 cups of Breadcrumbs in a shallow dish and add lawry’s seasoning salt and pepper.

In a separate bowl, mix softened cream cheese, shredded cheese, diced Jalapeno's (make sure to dice small so they can soften) and bacon crumbles, garlic powder, onion powder, and ground red pepper or your favorite Cajun seasoning mix – or both if you like it HOT HOT HOT! Mix thoroughly.

Once you have beat your chicken to flatten it, ( I like to add a dash of Cajun seasoning or more red pepper before I add the mixture- we like it HOT ) spoon mixture and spread out almost to the edges. Roll the chicken and stick toothpicks in to keep it "sealed" so the good stuff doesn’t come out while cooking! A little will, but that’s ok J . Moisten the chicken by patting a little water or Olive Oil on each side, and dip into the bread crumb mixture, coat both sides of the chicken evenly. In a Cast Iron Skillet, drizzle olive oil, heat and place chicken onto the pan. About 8 minutes on each side, but I like to turn every 3 minutes to avoid burning them. Or if you like, you can put on the skillet for 3-4 minutes each side and finish in the oven in a glass baking dish :)

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