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Jalapeno chicken

Sort of like a Jalapeno popper, but better!  This goes perfectly with Buffalo Hasselback Potatoes!  In that recipe I go over how to cook both of these things at the same time.

Jalapeno Chicken

Total Cook Time: 1hr 10 mins

4-5 Boneless skinless Chicken thighs
1 tsp EVOO
4 Jalapeno peppers, deseeded and chopped
4 oz. Reduced Fat Cream Cheese
2-3 oz sharp cheddar cheese, shredded (I like the big block that is covered in red wax)
1 cup Italian style Panko bread crumbs
2 tsp Taco seasoning
1/2 tsp Parsley
1/4 tsp salt
1 egg, beaten


  • Preheat oven to 350 F.  Cover a small cookie sheet in foil.
  • Pound both sides of each chicken thigh with a meat tenderizer/ mallet to flatten it and even it out.  Then set aside.
    • Note: some small chunks may fall off or almost fall off when tenderizing.  Thats fine, they’ll be used later to plug up the ends of the rolled up chicken.
  • Mix the Panko, taco seasoning, parsley, and salt into a bowl.  Put the beaten egg into a separate dish.
  • Heat EVOO in a skillet. Then add in jalapenos and cook until softened.
  • Remove from heat and stir in cream cheese and cheddar.  Mix well.
  • Lay out the chicken thighs flat, with the outside (shiny side) down.  Evenly distribute the jalapeno/cheese mixture between the thighs.  Put the dollop on the fattest part, don’t spread it all over.
  • Roll each of the thighs into a log.
  • Dip each piece in the egg, then into the panko mixture and cover completely. Place onto the prepared sheet.
  • If needed, use the smaller pieces of the chicken that fall off to plug up the ends of the rolled up chicken.
  • Bake for 30- 35 mins until chicken is cooked through.

About growingupkitten

I am a wife, a fur-mom, an avid reader, and a volunteer. For my grown-up work I'm an APRN at a local children's hospital. For fun I foster kittens and their mamas for a local animal shelter.

One response »

  1. Pingback: Buffalo Hasselback Potatoes | FOOD

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