Wednesday, March 27, 2013

Jalapeno Popper Chicken Breast

This came out really good  But our families 1 suggestion would be to make more of the filling, it could use being a little more stuffed.


  • 6 slices center cut bacon, cooked and crumbled
  • 2 jalape├▒os, chopped (remove seeds for milder)
  • 4 oz , Neufchatel Cheese softened
  • 3 oz shredded cheddar
  • 3 oz  shredded cheddar jack 
  • 2 tbsp chopped scallions
  • 2 skinless chicken breast pounded to 1/4 inch thick
  • 1/2 cup Italian seasoned whole wheat breadcrumbs
  • Emeril's Essence 
  • 1 1/2 juicy limes, juice of
  • 1 tbsp olive oil

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Pound out chicken breast to 1/4 inch thickness.  I just made this dinner for two you could easily make it for more just use more chicken breast and a lot more stuffing.  Or you could make smaller portions by using cutlets.  Neither my husband or I could finish the dinner.  Leftovers were just as good.

Mix the jalapenos, all three cheeses and scallions together.

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Divide the filling and spread it evenly over the two breasts.  And remember my suggestion make more, use more.

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Roll it up starting at one end semi tight but not stretching it our you probably will rip the chicken since it has been pounded thin.

Mix the olive oil and lime juice and pour over the chicken letting drip into your cooking pan.  I think I used a little more olive oil on the pan too before I put the chicken breast down.

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Cover withe the bread crumbs.  I poured them on top but it you want you could also roll the rolled up chicken breast in the bread crumbs.  Then sprinkle essence over top to your liking   or you could add the essence to the bread crumbs in the first place and apply it that way.  There is no measurement just to what you prefer.  I just sprinkled along the top.

Place in the oven at 350 for 30 minutes or until done.

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Pair up with you favorite side.  I used black beans and rice topped with cheese and salsa, very good.  it all was good.

1 comment:

michelle said...


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