Apparently to be a good food blogger, I should be much more interested in the food/party part of the Superbowl than the food. But guess what, I'm not. Yes, I love making dips and snacks and delicious things to eat, but I love football and I love the NFL. A lot. So my favorite part about this upcoming Sunday will be watching the game. If you've been reading my site for any length of time (or know me at all), you know that I love the Broncos. In fact, I was lucky enough to go to the Superbowl in 1999 with my dad when the Broncos beat the Falcons! It was so much fun and is something that I'll remember doing my whole life. Football holds a special place in my life, and it's something that my dad and I have done together for decades.
So this isn't really the perfect Superbowl snack, but it is an awesome meal that would be great this Sunday, next Sunday, or any other day. Jalapeño popper chicken was something that intrigued me when I first saw it. I tucked it away and then I finally tried it and totally fell in love. My first worry was that it would be super spicy from the large amount of jalapeños, but it's not. When you mix it in with the cheeses and then the chicken and breadcrumbs, the spice gets mellowed out. So if you want a lot of heat, I would add a lot of minced jalapeños. Do yourself a favor and make this soon because it's terrific!
Jalapeño Popper Chicken Recipe
Print this recipe
1/2 cup panko crumbs
2 teaspoons canola oil
2 teaspoons taco seasoning
1 egg
2 ounces cream cheese
1/4 cup cheddar cheese, shredded
1-2 jalapeños, seeds and ribs discarded and then minced
2 chicken breasts
In a small pan, combine the panko and canola oil. Cook on medium heat while stirring until the crumbs are golden brown. Remove from heat and mix with the taco seasoning.
Preheat the oven to 375 degrees and set an ovenproof rack over a rimmed baking sheet. Spray lightly with cooking spray.
In a shallow bowl, mix the egg.
In another bowl, combine the cream cheese, cheddar cheese, and jalapeños. Use a small, sharp knife to cut a slit in the chicken breast horizontally (this is where you will stuff the cheese filling). Stuff with the filling and use toothpicks to secure if needed. Alternately, pound the chicken breast out thin, spread the filling over half of it, and fold the chicken on top of the cheese filling. Secure with toothpicks.
Dredge the stuffed chicken through the egg and then dip in the panko mixture. Make sure the crumbs are covering each part of the surface, and if any cheese is showing, cover that area really well so it doesn't drip out as much.
Place the breaded chicken on top of the rack, and if there is any cheese filling covered with the crumbs, place that side up. Bake for about 25-30 minutes or until the chicken is cooked through.
Source: Elly Says Opa and Sunny Side Up
So this isn't really the perfect Superbowl snack, but it is an awesome meal that would be great this Sunday, next Sunday, or any other day. Jalapeño popper chicken was something that intrigued me when I first saw it. I tucked it away and then I finally tried it and totally fell in love. My first worry was that it would be super spicy from the large amount of jalapeños, but it's not. When you mix it in with the cheeses and then the chicken and breadcrumbs, the spice gets mellowed out. So if you want a lot of heat, I would add a lot of minced jalapeños. Do yourself a favor and make this soon because it's terrific!
Jalapeño Popper Chicken Recipe
Print this recipe
1/2 cup panko crumbs
2 teaspoons canola oil
2 teaspoons taco seasoning
1 egg
2 ounces cream cheese
1/4 cup cheddar cheese, shredded
1-2 jalapeños, seeds and ribs discarded and then minced
2 chicken breasts
In a small pan, combine the panko and canola oil. Cook on medium heat while stirring until the crumbs are golden brown. Remove from heat and mix with the taco seasoning.
Preheat the oven to 375 degrees and set an ovenproof rack over a rimmed baking sheet. Spray lightly with cooking spray.
In a shallow bowl, mix the egg.
In another bowl, combine the cream cheese, cheddar cheese, and jalapeños. Use a small, sharp knife to cut a slit in the chicken breast horizontally (this is where you will stuff the cheese filling). Stuff with the filling and use toothpicks to secure if needed. Alternately, pound the chicken breast out thin, spread the filling over half of it, and fold the chicken on top of the cheese filling. Secure with toothpicks.
Dredge the stuffed chicken through the egg and then dip in the panko mixture. Make sure the crumbs are covering each part of the surface, and if any cheese is showing, cover that area really well so it doesn't drip out as much.
Place the breaded chicken on top of the rack, and if there is any cheese filling covered with the crumbs, place that side up. Bake for about 25-30 minutes or until the chicken is cooked through.
Source: Elly Says Opa and Sunny Side Up
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