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Recipe Detail

Jalapeño Popper Chicken

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Number of Servings:

Ingredients:

  1. 6 pieces - chicken tenderloins
  2. - fajita seasoning to taste
  3. 2 - jalapeños deseeded, deveined, diced
  4. 1/4 cups - diced onion
  5. 1/3 cups - diced cooked bacon
  6. 1 cups - cream cheese softened
  7. 1/2 cups - Parmesan cheese
  8. 1 cups - cheddar cheese grated
  9. 1/2 cups - light sour cream
  10. 3/4 cups - Panko bread crumbs Italian seasoned, if preferred
  11. 3/4 cups - Parmesan cheese
  12. 1/4 cups - melted butter

Directions:

Pound chicken tenderloins until flattened somewhat and season with fajita seasoning, as desired. Place pieces in large skillet over medium-high heat in a little bit of butter or olive oil and cook until lightly browned on both sides and cooked through (about 6-8 minutes depending on thickness of tenderloins).

Meanwhile, in a small skillet, saute the diced jalapeno, onion, and bacon pieces (with a little bit of butter or oil, if needed) until jalapeno and onion are slightly softened.

In a small bowl, stir together creamy topping ingredients - cream cheese, sour cream, parmesan cheese, and shredded cheddar. Stir in the jalapeno mixture.

In a small bowl, stir together the crunchy topping ingredients - Panko crumbs, parmesan cheese, and melted butter.

Heat oven to 375 degrees F. Place browned chicken pieces in a greased baking dish. Spoon a dollop of creamy jalapeno topping on top of each chicken piece and spread across entire chicken piece.

Sprinkle crunchy Panko topping over all and bake in pre-heated oven for 10-15 minutes until chicken is cooked through, topping is creamy, and Panko crumbs are evenly browned (if needed, turn on broiler for 2-3 minutes to finish browning evenly).

Enjoy with a side salad, some roasted vegetables, and muffins or rolls for a delightful dinner.


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