This chicken is so simple to make, and the topping is fantastic! Chicken breast with a crunchy Panko crust topped with a delectable and gooey jalapeno popper sauce! (Jalapeno Popper Smothered Chicken)
In making this recipe, I used fresh jalapenos. and because I truly enjoy spice, I added twice as much diced jalapeno! Even if you only have jarred jalapenos, Jalapeno popper smothered chicken still be delicious!
Jalapeno Popper Smothered Chicken
Crispy chicken with a creamy, cheesy jalapeno coating is what makes up Jalapeno Popper Chicken Breasts.
| 15 minutes to prepare
30 minutes for cooking period: 45 minutes portions: 4 portions |
Ingredients for Jalapeno Popper Smothered Chicken
- 4 boneless skinless chicken breasts
- 4 tablespoons fresh diced jalapeno peppers (more if desired)
- 2 oz sharp grated cheddar
- 4 slices of bacon cooked crisp and crumbled
- 4 tablespoons cream cheese
- 1 egg beaten
- 1 tablespoon flour
- ½ teaspoon garlic powder
- 1 cup Panko bread crumbs
- ½ teaspoon paprika
Instructions for making Jalapeno
- Set the oven to 400 °F.
- In a separate bowl, mix the cream cheese, grated cheddar, bacon crumbles, and diced jalapenos.
- Combine Panko bread crumbs, paprika, and garlic powder in a separate bowl.
- Blend the flour and egg. Chicken is dipped in beaten egg, then Panko bread crumbs. Place on a pan with foil and cooking spray.
- Place a layer of the jalapeño topping on top of each chicken breast, dividing it into 4 equal halves.
- Bake for 30-35 minutes, or until chicken is thoroughly cooked and fluids flow clear.
Nutrition information
Serving: 1chicken breast | Calories: 415 | Carbohydrates: 14g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 158mg | Sodium: 537mg | Potassium: 577mg | Fiber: 1g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 19.1mg | Calcium: 156mg | Iron: 1.7mg