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!
Jeez.
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.
Ingredients
- 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)
Instructions
- 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.
- Eat!
Oh, and here’s a little tip. Save any remaining sauce and reheat it for nachos. It makes an amazing cheese dip.
xoxo
This Post Has 9 Comments
Shea,
I’m a new follower and this looks like a good one. I cant wait to try it out with that sauce wow!
Printed this off to try this coming week…I only need the cream and cream cheese! Looks so yummy!
I just put together a “50 Fabulous Chicken Dishes” Recipe Round Up from links that were submitted to The Weekend re-Treat over the past couple of weeks and this recipe was included and featured in today’s post!
http://thebestblogrecipes.blogspot.com/2013/04/50-fabulous-chicken-dishes.html
Thanks so much Shauna!! Love the post 🙂
This recipe looks amazing! What a fabulous idea to jazz up chicken. I am pinning this! Krista @ http://ahandfulofeverything.blogspot.com
Good grief, this looks really amazing!!! My husband and I would both devour this plate in a heartbeat! What an inventive idea to somehow turn one of America’s favorite appetizers into a delish entree. Your pictures are beautiful, and I love the plate it’s on, too! 🙂
Blessings,
Leslie
Thanks so much Leslie!
I’m gonna have to try this. I like that you put the cream cheese in a sauce and not inside the chicken.
Thanks Trey!