Pollo ripieno stile jalapeño popper

Ingredienti

• 3 large chicken breasts (split in half and pounded thinly)
• 8 oz cream cheese (softened)
• 1-2 tablespoons La Morena pickled jalapeno nacho slices (diced)
• 1-2 tablespoons La Morena sliced red pickled jalapeno peppers in morena sauce (diced)
• 1 tablespoon Morena sauce (from the jar of red pickled jalapenos)
• 1/2 cup Mexican blend shredded cheese
• 1 green onion (thinly sliced)
• 3 slices cooked bacon (diced)
• 1 cup flour
• 3 eggs (beaten)
• 2 cups panko breadcrumbs
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Canola cooking spray

Preparazione

1. 1

   Create a breading station by placing the flour into one dish, the beaten eggs into a second dish, and the panko, salt, paprika, garlic powder and black pepper in another dish.

2. 2

   Mix the cream cheese, jalapenos, morena sauce, bacon, shredded cheese and green onions together. Depending on how spicy you want your filling to be, add 1 to 2 tablespoons of each type of jalapeno.

3. 3

   Combine the cream cheese mixture until everything is well blended.

4. 4

   Divide the filling into 6 equal portions, then spread one portion of the filling onto one side of each chicken breast.

5. 5

   Roll the chicken up and then bread it by coating it first in flour, then egg, then finally the seasoned Panko.

6. 6

   Place the breaded chicken onto a baking pan lined with parchment, seam side down.

7. 7

   Spray the jalapeno popper chicken with canola cooking spray, then bake at 400 degrees F for 25-35 minutes, or until the chicken is golden brown and and the jalapeno popper filling is bubbly and melted.