Jalapeno Popper Chicken

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 If they are an option to put on any dish Jalapeno Popper ChickenMy husband is ALL about jalapenos. If they are an option to put on any dish, they MUST go in. I don’t know why this is…so weird:) But anyway, when I saw this recipe I knew it would be his new favorite. It’s basically like a jalapeno popper stuffed into a chicken breast, breaded then fried and baked. I’m pretty sure it’s every manly man’s dream. Hey, I even enjoyed it!

4 slices bacon, diced (I just used crumbled bacon in the bag)
6 ounces cream cheese, softened
1/2 cup shredded cheddar cheese (I recommend sharp)
2 whole jalapeno peppers, seeded and finely minced
4 whole skinless, boneless chicken breasts
2 T garlic powder, plus more to season chicken
Salt and pepper
1 cup bread crumbs (I recommend Panko)
vegetable oil for frying

Stir together the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl.

Season both sides of chicken breasts with a dash of garlic powder, salt and pepper. Cut a pocket horizontally through the thickest side of each chicken breast and fill with some cheese mixture. Secure with toothpicks.

Add the 2 teaspoons garlic powder, salt and pepper to the bread crumbs and mix.

Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat and cook chicken breasts about 3 minutes per side until golden brown.

Finish cooking chicken breasts in a 425ºF panggangan for about 10 minutes or until cooked through.

*From Tasty Kitchen

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