Jalapeño Popper Chicken


Ingredients

1/2 cup panko
2 tsp. canola oil
1.5 – 2 tsp. taco seasoning or mixture in notes*
1 egg
2 oz. reduced fat cream cheese
1/4 cup shredded cheddar cheese (we used 2%)
1-2 jalapeño peppers, seeds and ribs removed, minced
2 chicken breasts



Directions

1. Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil.
2. In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning* and stir to combine.
3. In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.
4. Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.
5. Dip the chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.

*Note:
To make your own taco seasoning mixture, combine 1/2 tsp. chili powder, 1/4 tsp. cumin, 1/8 tsp. garlic powder, 1/8 tsp. onion powder, 1/8 tsp. cayenne pepper, 1/8 tsp. oregano, 1/8 tsp. paprika, and salt and black pepper to taste.

7 comments:

Wonderbread said...

If you use panko it's not low carb. Panko is breading. Low carb = no bread at all, ever. It would be low carb if you could offer a recipe that coats the chicken in pork skins or parmesan cheese. I'm so sick of trying to find recipes that are really low carb, when all they are is just saying they are "low carb" Massive Facepalm.

Wisher said...

I disagree with Wonderbread. Low carb is not the same as NO carb.

MarkandChristie Smith said...
This comment has been removed by the author.
Unknown said...

Thank-you for your recipes. Those not wanting any bread can easily substitute almond flour, coconut flour, Parmesan cheese, or a combination and skip the sauting it first. The taco seasoning blend is great as many commercial ones have sugar. I'm not able to eat very spicy food so plan to try this with a can of chopped mild green chilies instead. Thanks again! Lets have a positive and healthy year, people!

HappyJuicer said...

As soon as I read ingredients, I automatically knew I'd be substituting panko. First, I want to say I think the recipe is wonderful idea. However, I do agree, it should not be listed under low carb. But, oh well..thanks for great recipe :)

Debbie T said...

Wonderbread, you're an idiotic troll. This is why I want to punch people in the face. This is low carb...genius. Massive face palm. Thanks for the recipe.

KimCJ said...

Please don't perpetuate nastiness. These recipes are trying to help people follow certain ways of eating. Adjust them to your own dietary needs. My daughter is gluten free..I'm low carbing- we know its not the same thing but sometimes a recipe works for both of us. Most of us are well versed enough to know how to adapt a recipe and if you're not sure there's lots of willing advice out there. Name calling and superiority has no place in this. Thanks for the recipe and don't listen to the haters.