Jalapeño Popper Chicken
Preheat 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 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.
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|Serving Size: 1 Serving (1043g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 264 (20%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 670.6mg||206 %|
|Sodium 1135mg||39 %|
|Potassium 2573mg||68 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 21.1g|
|Protein 230.6g||329 %|
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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: 1338
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