JALAPENO POPPER CHICKEN
This dish makes a satisfying meal out of a favorite appetizer.
Provided by LBR8
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 36m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together the cream cheese, Cheddar cheese, and jalapenos in a small bowl.
- Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.
- Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 715.6 calories, Carbohydrate 23.3 g, Cholesterol 183.7 mg, Fat 45.9 g, Fiber 1.7 g, Protein 51 g, SaturatedFat 20 g, Sodium 890.7 mg, Sugar 2.2 g
BACON-WRAPPED JALAPEñO POPPER CHICKEN
Here are all the good foods -- jalapeño poppers, cheese, bacon -- rolled up into dinner. Cooking it on the grill gets the bacon crispy while the cheese stays gooey and melted on the inside.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
- Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
- Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
- With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
- Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
- Prepare a grill for indirect grilling and heat to medium-high heat.
- Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.
CHICKEN POPPERS
Wrapped in bacon, these cute chicken bites can be served with your favorite dipping sauce. "I made up this recipe using a few food items that were on hand," explains Charlene Crump from Montgomery, Alabama. "It was an immediate hit!"
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 25-30 appetizers.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/4-in. thickness; cut into 1-1/2-in. strips. Spread each with 1 teaspoon ham. Place a cheese cube on the end of each strip; roll up. Cut each slice of bacon in half widthwise. Wrap each around chicken roll-up; secure each with a toothpick., In a large skillet, cook roll-ups in oil until bacon is crispy, about 10 minutes. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear. Serve warm. Refrigerate leftovers.
Nutrition Facts :
PARMESAN PANKO CHICKEN POPPERS
I was playing around in the kitchen and this is what I came up with, so I decided to share it with you. These nuggets go well with a sweet chili sauce. Enjoy!
Provided by alisha
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 18m
Yield 8
Number Of Ingredients 10
Steps:
- Combine panko bread crumbs, Parmesan cheese, salt, pepper, and garlic powder in a food processor; blend until finely crushed. Put panko mixture in a bowl.
- Whisk eggs and milk in a separate bowl to make an egg wash. Place flour in a bowl.
- Coat chicken pieces in flour; dip them into egg wash. Press into panko mixture to coat, shaking off excess.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in batches, until no longer pink in the center and the juices run clear, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 396 calories, Carbohydrate 36.3 g, Cholesterol 96.1 mg, Fat 21.2 g, Fiber 0.7 g, Protein 20.7 g, SaturatedFat 4.3 g, Sodium 617 mg, Sugar 0.3 g
CHICKEN POPPERS
This is my daughter's favorite supper. She begs me to make it. Oddly enough it is not overly spicy. It is really easy to make so save it for a night you are tired, I'm posting it so I don't lose it. It is from a kosher cookbook called Supper Time.
Provided by Funkymunky613
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Dip chicken into egg and the cornflake crumbs. Heat oil in a pan and fry chicken until golden brown.
- 2. In a separate pot combine honey, red hot sauce, and corn syrup and bring to a boil.
- 3. Bake at 350 degrees F for five minutes uncovered and turn once during baking.
- 4. Serve with fried rice if desired.
EXTRA CRISPY CHICKEN POPPERS
This recipe came from being tired of the same old way to have chicken. I decided to try my hand at making extra crispy chicken with little hands in mind. My two toddlers love it and so does my husband. Please post a comment about how you might of changed it.
Provided by Debcancook
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken into 1 x 1.5-inch pieces.
- Scramble eggs with 1 tbsp of water.
- Add seasonings to the flour.
- Dunk the chicken in egg mixture then roll to cover in the flour mixture.
- Funk the chicken back into the egg mixture.
- Then roll in the crushed Rice Krispies.
- Fry in the oil for about five minutes or until they float.
Nutrition Facts : Calories 910.3, Fat 27.1, SaturatedFat 7.8, Cholesterol 331.3, Sodium 541.1, Carbohydrate 96.6, Fiber 2.6, Sugar 5.8, Protein 64.1
PANCAKE CHICKEN POPPERS WITH MAPLE WHISKEY DIPPING SAUCE
Sweet and savory is one of the best flavor combinations, which is why chicken and waffles are widely popular at trendy eateries across the country. My take combines the concepts of two of my childhood favorites--corn dogs and chicken nuggets--into the perfect grown-up game-day snack. Prep the chicken and batter the day before for effortless entertaining.
Provided by Eddie Jackson
Categories appetizer
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make the maple whiskey sauce: Add the butter, grated onion, and lemon zest to a medium saucepan over medium heat, and cook for 2 to 3 minutes, until the butter melts.
- Add the bourbon whiskey, maple syrup, tomato paste, salt, black pepper, five-spice powder, cayenne, and hot sauce to the pan. Whisk to combine. Lower the heat to medium-low and simmer for 8 minutes until the sauce has reduced by a quarter. Keep warm over low heat until ready to serve.
- Make the chicken poppers: Pour 4 inches (10 centimeters) oil into a deep heavy pot and bring the oil to 350 degrees F (177 degrees C) over medium heat.
- Place the chicken in a large bowl and season with 1 teaspoon of the salt and the five-spice powder, and black pepper. Using your hands or a large spoon, mix until the chicken is evenly coated with the seasonings.
- In a large skillet, heat 1 tablespoon of the oil over medium heat until it begins to shimmer. Add the chicken to the pan, in batches, if necessary, making sure not to crowd the pan. Cook, stirring, until the chicken is golden brown, about 3 minutes. Using a slotted spoon, transfer the chicken to a paper towel-lined plate to absorb any excess oil. Add more oil as needed between batches and set aside to cool.
- In a separate large bowl, whisk together the cornmeal, flour, sugar, and baking powder until combined. Add the milk and egg and mix until the ingredients are fully incorporated.
- Set a wire rack over a sheet pan. Working in batches, using tongs, dip the reserved chicken pieces into the batter, then carefully (as not to burn yourself) lower the pieces into the hot oil in the deep heavy pot. Cook until the chicken rises to the surface and the crust is golden brown, 2 to 3 minutes. Transfer to the wire rack. Serve immediately, with the dipping sauce on the side.
CHICKEN PAPRIKASH (POPPERKOSH)
This is an old family recipe that was given to my great grandmother by a hungarian friend. It has been modified a lot through the years from the original version but from what I can tell they were all good changes. The most noticable differences from other paprikash recipes I've seen is the tomato juice and pimentos. This in one of my 13 year old daughters all time favorite dishes. Hope you enjoy!
Provided by Doeafemaledear
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper then dredge chicken pieces in flour. Cook chicken in Dutch oven until lightly browned . Remove chicken to platter and add onions and celery to pan and cook until soft adding mushrooms for last few minutes. Return chicken to the pot and add remaining ingredients except sour cream. Cover and simmer on med. to med. Low heat stirring occasionally for about 45 minutes and chicken is cooked through. Add sour cream and continue cooking for 10 to 15 minutes on low heat.
- *If sauce is too thin thicken with flour after adding sour cream and regaining temperature.
- Serve over cooked egg noodles or rice.
Nutrition Facts : Calories 401.4, Fat 30.4, SaturatedFat 13.2, Cholesterol 114.9, Sodium 442.1, Carbohydrate 10.7, Fiber 1.4, Sugar 8.6, Protein 22.6
JALAPENO CHICKEN POPPERS
Make and share this Jalapeno Chicken Poppers recipe from Food.com.
Provided by David04
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Split Chicken into 6 portions.
- Smash each section flat into an oblong patty.
- Place a 1/6th of cream cheese into the center of each patty.
- Place 1 or two halves of the Jalapeno on top of the cream cheese.
- Roll the patties into oblong balls, ensuring they have full seal completely around them.
- Season, roll and coat with the Shake 'n Bake mix.
- Bake for 20 minutes.
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- Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil.
- To make the chicken poppers, combine all of the popper ingredients (reserving 1 tbsp of green onion for topping) in a large mixing bowl and thoroughly mix.
- Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
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- Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
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- Roasted Brussels Sprouts. Roasted Brussels Sprouts is a great side dish to serve with jalapeño popper chicken. The s weetness of the sprouts goes well with both flavors, and it’s surprising how much you can pack for such little calories in this bowl!
- Bacon Onion Mashed Potatoes. When you’re looking for a side dish with exceptional flavor, turn to bacon onion mashed potatoes. This starchy Southern favorite will make your mouth water as soon taste its rich and creamy texture that is complimented by salty bits of fried onions in every bite!
- Buttermilk Biscuits. Buttermilk Biscuits are a perfect side dish to serve with jalapeño popper chicken. They’re not only delicious, but also light and fluffy on the inside making them an excellent counterpart for any savory meal or even as just dessert!
- Rosemary Garlic Green Beans. These Rosemary Garlic Green Beans will go great with your jalapeño popper chicken! The flavor of the herb is exquisite and it’s not too strong, so you can enjoy this dish without feeling overwhelmed.
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