We had Amanda and Greg over for dinner last week and I gave them a list of a few recipes I wanted to try in order to decide the menu for the evening. All of us minus Justin were coming straight from boot camp so I wanted to make sure it was something we would like since I'm usually about ready to eat my arm off after Coach Pin kicks my booty! They chose this and I'm glad they did...this was a lot easier than I expected, I made it the night before to save time but it would have been just fine to prepare that night.
4 large boneless, skinless chicken breasts
4 oz fat free cream cheese
1/2 cup 2%cheddar cheese
4 jalapenos (chopped)
1/2 cup bread crumbs
3/4 cup Panko
2 t taco seasoning
1 egg
Preheat oven to 350 degrees and grease your baking dish with Pam. Chop the jalapenos up, this time I removed the seeds to prevent mouth burnage, but next time Amanda and I decided it would be perfect if I only remove the seeds for half of the jalapenos. I wanted a bit more heat with the chicken, even though it was wonderful the way it was...you know how I am. Mix together the cream cheese, shredded cheese, and jalapeno peppers.
Use a knife to make a pocket in each chicken breast. Mix together bread crumbs, Panko, and taco seasoning on a plate. Whick the egg in a separate bowl.
Fill the chicken with the cheese filling, dip it in the egg, cover in the breading, and add to your baking dish.
Can't get much easier than that...boom, boom, boom. Bake for 30 minutes and you've got a meal for 4!
This baked version is way better for you than a normal fried jalapeno popper but has the same great taste. We all killed our servings, I just couldn't stop nibbling on it even after I was full. Anyway, this one is going in the favorites tab as well so I can remember to throw it into the rotation again soon....you should give it a shot too :)
Yes. Yes. Yes. Making this tomorrow night!! Looks A-MA-ZING!
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