•Yup, it’s just as good as it sounds. All the tastes of a jalapeno popper stuffed inside a chicken breast that is coated with panko breadcrumbs to give it an unbelievable crunch. Prep the chicken and filling the night before so all you have to do the next day is bread the chicken and toss in the oven. You can adjust the heat with how much/many jalapenos you add. Serve with a lime wedge and a side of corn and avocado salad with basil.
In a skillet, add the panko and olive oil. Stir, just to coat, and let toast up a couple min on med heat.
Transfer to a plate to cool. Sprinkle in 1/2 tsp each salt and pepper.
In a med bowl, combined the onion, garlic, jalapeno, bacon, 1/2 tsp salt, 1/2 tsp pepper and lime zest.
Mash in the cream cheese.
Add in the cheese. Set aside.
On a cutting board, carefully cut out a “pocket” in the thickest part of the chicken breast, making sure not to cut all the way through. Continue the same method with the other 3.
Season the chicken with 1 tsp salt and 1 tsp pepper.
Stuff the chicken with a couple spoonfuls of filling, making sure to distribute evenly, but not over stuff. Secure with toothpicks if needed. Put the stuffed chicken breast in the fridge to chill for at least a hour to overnight.
On a rimmed plate or shallow bowl crack and whisk the eggs.
Preheat your oven to 375° Remove the chicken from the fridge and dip first into the egg.
Then into the panko crumbs-press lightly.
Place the coated chicken onto a parchment lined baking sheet.
Pop into oven and check after 30 min (probably will take 45-60 min). The cooking time all depends on the thickness of the chicken. Chicken is done when the internal temperature is 165° and no longer pink. The filling might ooze a bit. Let it cool for 15 min. Squeeze on some lime juice♥Enjoy