Hot Jalapeno Pepper Feta Stuffed Chicken Breasts Food

JALAPENO POPPER-STUFFED CHICKEN

Steps:

• Cook the jalapeno poppers according to package directions. Set aside to cool.
• Position a rack in the upper third of the oven and preheat to 400 degrees F. Set a baking rack into a rimmed baking sheet.
• Sprinkle the cutlets with salt and pepper. Put smooth side-down on a work surface with the short ends parallel to the edge of the countertop. Spread a fourth of the cream cheese over a cutlet, leaving about a 1/4-inch border. Lay a jalapeno popper across the short end closest to you and roll up to enclose the popper. Secure with a 6-inch wooden skewer. Sprinkle the cutlet with salt and pepper. Repeat with the remaining cutlets, cream cheese and poppers.
• Put the flour in a shallow dish. Beat the egg until very loose in a second shallow dish. Put the breadcrumbs in a third shallow dish.
• Coat the chicken roll-ups in the flour and the dip in the egg, letting any excess drip off. Then fully coat in the breadcrumbs. Transfer to a plate.
• Heat the oil in a large nonstick skillet over medium-high heat. Place the roll-ups in the skillet, seam-side down, and cook until golden brown on all sides, turning as needed, about 5 minutes. Transfer the chicken to the rack on the prepared baking sheet. Bake until cooked through, about 15 minutes.
• Remove the skewers from the chicken, cut each roll-up in half and serve.

JALAPENO POPPER-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
• Combine crushed crackers, garlic powder, salt, and pepper in a bowl. Place bread crumbs in a second bowl. Pour beaten eggs into a third bowl.
• Pound each chicken breast with a tenderizer until thin. Place two strips of cream cheese and 1 tablespoon diced jalapeno on top of each breast. Fold together and dip in egg, bread crumbs, egg, and crackers in that order. Place in the prepared baking dish and secure with toothpicks or kitchen twine.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

JALAPENO POPPER STUFFED CHICKEN BREASTS

Steps:

• Combine the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl; mix well.
• Cut a pocket horizontally through the thickest side of each chicken breast; fill with 1/4 of the cheese mixture. Secure with toothpicks. Tip: If breasts are thick, before slitting, slightly poud the thickest part of the breast side. It, also, makes for a larger pocket. Don't pound too thin.
• Combine Panko bread crumbs, garlic powder, onion powder, pepper and Parmesan; place on a piece of waxed paper.
• Beat egg and water in a shallow bowl.
• Dip stuffed chicken breast in egg mixture, then into Panko mixture, coating well.
• Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides until golden; place on a foil lined shallow baking sheet.
• Bake at 350 degrees in a preheated oven for about 15 minutes or until chicken is cooked through and juices run clear.

JALAPENO POPPER STUFFED CHICKEN BREASTS

Steps:

• Preheat air fryer to 375°. In a small bowl, mix cream cheese, cheddar cheese and jalapeno. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with cheese mixture. Sprinkle chicken with salt and pepper. Wrap 2 bacon strips around each chicken breast; secure with toothpicks., In batches, place chicken in greased air fryer, seam side down. Cook until a thermometer inserted into chicken reads 165°, 14-16 minutes, turning once. Let stand 5 minutes. Discard toothpicks before serving.

STUFFED JALAPENO PEPPERS WITH CHICKEN

Steps:

• Split the jalapenos in half and remove all seeds.
• Take raw chicken and slice pieces large enough to fit inside one half a pepper.
• Slice onion in slivers.
• Mix all seasonings in a Ziplock bag, add chicken and place in fridge for at least 2 hours.
• Place raw marinated chicken chunks with onion slivers in each jalapeno half.
• Wrap one piece of bacon around stuffed jalapeno starting at the top and overlapping to the end to form a cocoon.
• Thread a toothpick through bacon to keep it closed.
• Grill till bacon is done and chicken is cooked.
• Serve with soft cream cheese.

FETA AND BACON STUFFED CHICKEN WITH ONION MASHED POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
• Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
• While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.

FETA-STUFFED CHICKEN BREAST

Steps:

• Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
• Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
• Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
• Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
• Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.

FETA STUFFED JALAPENOS

Steps:

• Place the cleaned peppers in a jar or a bowl and cover them with the Olive oil & vinegar.
• Cover and place in the fridge for at least 4 hours or overnight.
• Preheat oven to 350.
• Drain the peppers and place them on a baking sheet single layer.
• Bake for 10 minutes or only long enough to soften them-do not let them brown.
• Cool and set aside.
• Mix together the feta & cream cheese.
• Fill each pepper with the cheese mixture.
• Serve as an appetizer or as a side dish with
• any meal.

FETA STUFFED PESTO CHICKEN

Steps:

• Pre-heat oven to 350.
• In a bowl, combine feta, tomato, onion, garlic, jalapeno, oregano, basil salt and pepper. Set aside.
• Using a sharp knife, cut into the fatest part of each breast and create a pocket. Be careful not to cut straight through.
• Put the pesto in a large ziplock bag and place the chicken in with it. Mix it around until the chicken is thoroughly coated.
• Place the coated chicken in a greased glass pan.
• Stuff the feta mix into the pockets of each chicken breast.
• Arrange the chicken so the openings of the pockets are on an angle (facing upward) so once they start baking the mix doesn't ooze out.
• Cook for 45 minutes.