Jalapeño Popper Chicken

This seriously looked so good to me.  I love stuffed chicken, jalapeños, and cream cheese, so I was excited to try it.

Jalapeño Popper Chicken

Serves 2
Highly adapted from Allrecipes, via Sunny Side Up in San Diego

1/2 cup panko
2 tsp. canola oil
1.5 – 2 tsp. taco seasoning or mixture in notes*
1 egg
2 oz. reduced fat cream cheese
1/4 cup shredded cheddar cheese (we used 2%)
1-2 jalapeño peppers, seeds and ribs removed, minced
2 chicken breasts

Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil.

In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning* and stir to combine.

In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, 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 mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.

*Note: To make your own taco seasoning mixture, combine 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, and salt and black pepper to taste.

I used regular bread crumbs instead of panko, but I followed everything else pretty closely.  The verdict?  It was pretty good, and something I will probably even make again, but I was left just a little disappointed.  Maybe because I had such high hopes?  I actually think I might like it better with green chiles instead of the minced jalapeños - the flavor of them wasn't quite what I was hoping for.  Maybe even without chiles or jalapeños and just some extra pepperjack cheese for that kick!  I will probably try it again with chiles or pepperjack cheese and then update again.  I really do think it's a good recipe though- very creamy and lots of different flavors!  Don't be afraid to try it.