Something occurred to me while I was making this chicken the other night.
I should try to make anything and everything Jalapeno Popper-ish.
Shouldn’t I? How fun would that be. I think it would make anything delicious.
Now, my husband, on the other hand apparently doesn’t agree. He did something so disgraceful. He dissected the chicken, took out the jalapenos, re-wrapped it and ate it.
He officially un-did the jalapeno popper part of the chicken – right in front of me. Why would anyone do that. I don’t take the matzah balls out of his matzah ball soup!
Anyway, these are chicken breasts pounded thin, stuffed with jalapeno strips and bacon, rolled in bread crumbs and drizzled with a cream cheese sauce. Oh, and served with grits.
That’s right, I just went all Southern on you.
The combination is luscious in my opinion.
But don’t ask my husband.
Jalapeno Popper Stuffed Chicken
- 2 eggs, whisked
- 1/2 cup milk
- 1 tbsp seasoned salt
- 4 boneless, skinless chicken breasts, pounded thin (or you could buy the thin chicken cutlets at Publix)
- 3 fresh jalapenos, seeds removed, sliced into thick strips
- 1 tbsp butter
- 1/2 pound bacon, cooked
- 2 cups bread crumbs
- 4 oz. cream cheese
- 1 cup Monterrey Jack cheese, shredded
- 1/2 cup real cream
- 1 tbsp cayenne pepper
- 3 cups grits, cooked according to package directions (I used plain)
- Preheat oven to 375.
- Whisk eggs, milk and seasoned salt together in a bowl; set aside.
- Place butter in a skillet over medium high heat; add jalapeno strips. Saute until tender, about 5-7 minutes, stirring every minute or two.
- To stuff chicken breasts, layer bacon and jalapeno strips in the center, then very tightly roll up from one end.
- Dip chicken breasts in egg/milk mixture (using both hands to make sure it stays together), then carefully dredge in bread crumbs.
- Place on a baking sheet and secure with one toothpick on each end.
- Bake for 30-40 minutes, until starting to brown on top and done all the way through.
- While the chicken is baking, make the cream cheese sauce. Heat a skillet over medium heat, add cream cheese and rest of ingredients. Whisk it constantly and bring to a slight boil. Reduce heat to low and whisk until all cheese is melted.
- Place stuffed chicken over a ladle full of grits and drizzle with cream cheese sauce.
Oh, and here’s a little tip. Save any remaining sauce and reheat it for nachos. It makes an amazing cheese dip.