Gluten Hates Me

Thursday, February 16, 2012

Jalapeno Popper Chicken

If ever there was a recipe that would get me a book deal, this would be it!

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Oh, you think this is just some plain ol’ panko chicken? Oh no, my friends. Turn that baby around!

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There it is! The surprise in this dish…Jalapeno Poppers!

Crispy panko breaded chicken stuffed with a creamy, spicy popper filling. Oh man. This chicken is DY-NO-MITE!

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AND ridiculously easy to make! Seriously friends, make this. Heck, come on over and I’ll make it for you! Either way, you’re gonna love it…and me!

Jalapeno Popper Chicken (gluten free)

You’ll need:

2 boneless, skinless chicken breasts (I used some hefty gals so I’d have leftovers)

1/4 – 1/3 cup diced pickled jalapenos (I used 1/3, but if you like less heat, use 1/4)

1/4 cup shredded cheddar cheese

1 tbsp. Worcestershire sauce (I use Lea & Perrin’s; make sure yours is gluten free)

1/2 block of Neufchatel cream cheese (you could use full fat, but I lightened it)

1 cup GF Panko Breadcrumbs (I used Kinnikinnick)

2 eggs, beaten

Preheat your oven to 400 degrees.

Clean your chicken and then make a slit beneath the skin. Using your knife, create a pocket in your chicken.

In a bowl, mix together the cream cheese, cheddar, Worcestershire, and jalapenos. Stuff this evenly into your chicken breast. Once stuffed, pull down the opening of the pocket as best you can. The closer it gets to being closed, the less will seep out.

In a bowl, beat your two eggs and sit aside. In a separate medium-sized bowl, spread out your breadcrumbs. Get your baking sheet hybrid ready (baking sheet with a cookie cooling rack on top). Take each stuffed chicken breast, and dip it first in the egg and then in the breadcrumbs. Softly pat the chicken in the breadcrumbs to coat. (Don’t squish it in the crumbs or your cheese will come out!)

Once coated, lay the chicken breast carefully on the cooling rack (on top of your baking sheet). Now dip and press your second breast and then place on the rack as well. Spray each top with a little bit of cooking spray. This crisps the panko breading.

Bake for 30-35 minutes.

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I have a feeling I’m going to make a video of this recipe just in case making a pocket seems confusing because I LOVE this recipe and I know you will too!


Happy Thursday, or in my case TGIF!

I have a long weekend ahead of me of celebration and fun!! But no worries, I have an AWESOME Fitness Fridays post planned that I know you’re going to be excited about!

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