Tuesday, October 9, 2012

meltinyourmouth delicious!!

Last night I tried a recipe from pinterest that I have been craving!!! And oh.my.goodness. it did not let me down.
I thought it was absolutely delicious.
I love!! Ok love is an understatement. Jalapeno poppers. And as silly as this sounds they have a special place in my heart due to memories with my brother. We had them at our wedding, which were probably the best ones yet!! so anything to do jalapeno poppers I am totally game for trying.
I saw this recipe on pinterest and totally 'pinned' it!!!
It was totallyabsolutelymeltinyourmouthamazing!!!!
No joke!!
I know this picture doesn't do it justice. But seriously trust me when I say you must cook this!

Serves 2
1/2 cup panko {I used breadcrumbs}
2 tsp. canola oil
1.5 – 2 tsp. taco seasoning
1 egg
2 oz. reduced fat cream cheese
1/4 cup shredded cheddar cheese (we used 2%)
1-2 jalapeƱo peppers, seeds and ribs removed, minced
2 chicken breasts

Preheat the oven to 375 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 jalapeƱos.

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.