Fresh Food Thursday | Jalapeno Popper Stuffed Chicken

Yes. It’s as good as it sounds! Though I’ve tweaked the original recipe, and the changes were well worth it! My version is below, but you can click here for the original.

Jalapeno Popper Stuffed Chicken

1 8-ounce package cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 tbsp Emeril’s Essence
4 jalapeno peppers, seeded and diced
8 strips of bacon, diced
4 (6 ounce) skinless, boneless chicken breast halves
1 cup seasoned bread crumbs (or regular bread crumbs and seasoned them with salt, pepper, garlic powder and onion powder)

1. Cook 4 strips of bacon in a skillet over medium heat until crispy. Drain on paper towels. Chop.
2. Stir together the cream cheese, cheddar cheese, chopped bacon, Essence and diced jalapenos in a small bowl.
3. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure by wrapping 1 slice of uncooked bacon around each piece of chicken.
4. Coat chicken breasts in bread crumbs and place in a small baking dish. Cover with tin foil, and bake at 350 degrees for 30-45 minutes or until chicken is fully cooked.

Enjoy with brown rice and Corn, Avocado, & Black Bean Salsa!


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