Baked Jalapeño Popper Chicken Sliders Food
JALAPENO POPPER CHICKEN
Make and share this Jalapeno Popper Chicken recipe from Food.com.
Provided by Pinay0618
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- In a small skillet over medium-high heat, combine the bread crumbs and oil. Stirring often, toast until crispy and golden brown. Transfer bread crumbs to a small bowl and mix in the taco seasoning.
- Beat eggs in a shallow bowl or rimmed plate.
- In a small bowl, combine cream cheese, cheddar cheese and diced jalapenos.
- Using a small, sharp knife, either cut a pocket in each breast or butterfly them. If they're especially thick, I like to pound them a couple times with the flat side of a meat mallet to thin them out some first - too thick and it takes so long to cook through that the bread crumbs burn.
- Season the chicken lightly with salt and pepper. Divide the cheese filling evenly between the chicken breasts; close with toothpicks if you like.
- Dip the chicken in the beaten egg and then the bread crumb mixture, coating each piece completely. You can put them straight into the baking pan, or put a rack in the bottom of the pan first so the bottoms won't get soggy. Bake in a preheated oven 25 to 30 minutes, or until the chicken is cooked through.
Nutrition Facts : Calories 464.7, Fat 24.7, SaturatedFat 10.7, Cholesterol 214.6, Sodium 620.4, Carbohydrate 21.9, Fiber 1.6, Sugar 3.2, Protein 37.1
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- Preheat oven to 400 degrees F. Leave rolls attached to each other and cut in half to create a top and bottom section. Place the bottom of the rolls onto a baking sheet. Set aside the tops for now.
- Place a large skillet over medium heat. Add bacon and cook until crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain. Once cool enough to handle, finely chop the bacon.
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