Try this Jalapeño Popper Chicken recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 375(F) 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 parmesan cheese 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.
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Serving Size: 1 (335g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 513 | ||
Calories from Fat: 200 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 263mg | 81 % | |
Sodium 427.9mg | 15 % | |
Potassium 718.1mg | 19 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.5g | ||
Protein 64.6g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 513
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