JALAPENO POPPER STUFFED CHICKEN BREAST

Jalapeno Popper Stuffed Chicken Breast image

Provided by Jesse Woolley

Categories Chicken

Time 1h5m

Number Of Ingredients 7

4 large boneless skinless chicken breast
8 oz cream cheese
1/2 c pickled jalapeno, diced
2 dash(es) garlic salt (about 1/2 tsp)
3 eggs
2 c bread crumbs, seasoned
1/2 c Parmesan cheese, shredded

Steps:

1. Cut a pocket starting in the large part of the chicken breast and continuing around the inside of the breast leaving about a 1/4 inch in between the pocket and the outside of the breast.
2. Mix cream cheese, diced jalapenos, and garlic salt in a bowl.
3. Stuff the cream cheese mix in the pocket of the breast filling it completely, but leave the opening closed to keep the filling in.
4. In one bowl, mix bread crumbs and Parmesan cheese for breading. Beat the eggs in a separate bowl (add spices to the egg mix for extra flavor).
5. Roll the chicken breasts in the egg mix coating the entire breast, put a little egg in the inside of the mouth of the pocket to seal most of the cream cheese mix inside.
6. Then give it good coating of bread crumbs.
7. Place the breasts on a cookie sheet or baking dish and place it in the middle rack of the oven.
8. Cover with foil. Bake at 350 F for 30-35 min.
9. I leave mine covered for 15 minutes then uncovered for 15-20 minutes. (For a hard top crust put the oven on broil for the last couple minutes.) Cooking time may need to be adjusted based on the size of the chicken breasts. If the chicken breasts are very large, bake covered for 30-35 minutes and uncovered 40-45 minutes (or until internal temp is 165).