I’m sure that you’ve heard the saying (or something along its lines) that marriage is two people coming together as one. Ain’t nothing truer, folks.
I can tell you from experience, that after being married for almost 5 years, my husband is more like me and I more like him. It’s like Freaky Friday: Spouse Edition.
He used to hate cilantro, now he loves it.
I used to love spice and heat, now a touch too much of spice brings me to tears.
This Jalapeno Popper Chicken (which I found at this amazing blog) is right on that edge for me. The heat from the jalapeno blends so well with the sweet creaminess of the cream cheese, that it all comes together perfectly, like a marriage (see what I did there? 😉 ).
Jalapeno Popper Chicken
Yield: 2 Servings
- 2 boneless chicken breasts
- 2 teaspoons oil
- ½ cup panko style breadcrumbs
- 1½ to 2 teaspoons taco seasoning (or mixture noted below)
- 1 egg
- 2 ounces cream cheese
- ¼ cup shredded cheddar cheese
- 1 jalapeno pepper, minced
Preheat oven to 375˚F and place an ovenproof rack on a baking sheet (a toaster oven rack works well here). Spray the rack with cooking spray.
In a small fry pan over medium heat, combine oil and panko breadcrumbs and cook until golden and crispy, making sure to stir often. Place in a shallow bowl, add taco seasoning, and mix to combine.
In a separate shallow dish, lightly beat egg.
In a separate dish, combine cream cheese, cheddar cheese, and minced jalapeno.
Cut a pocket into the side of each chicken breast until it is almost butterflied. Lightly season with salt and pepper. Stuff each chicken breast evenly with the cream cheese mixture. Use toothpicks to secure the chicken breasts, if necessary.
Dip each breast in the beaten egg, and then coat evenly with the panko breadcrumbs. Place on the baking rack and bake for 25 to 30 minutes, until the chicken is cooked through.
Note: To make your own taco seasoning, use the following combination of spices: 4 parts chili powder, 2 parts cumin powder, 1 part garlic powder, 1 part onion powder, 1 part red chili powder, 1 part oregano, 1 part paprika, salt and black pepper to taste.