Can you believe it’s the last week of August? September is literally around the corner and slowing creeping up on us. I might be counting the days until I can enjoy my first pumpkin latte, and bake a bunch of pumpkin-delish recipes. I’m not even surprised about the Christmas displays at Costco already out for the upcoming holidays. My nieces and nephews are already back in school and football season is here as well. All signs of summer fun are quickly disappearing but the icky humid heat wave is still looming, too. Thank you to so many of you that have written kind words about my decision to leave my job. I know more than ever that we have made the right decision for our daughter and I’m truly going to enjoy these precious moments with her. My career will always be there, but she’s only this little once. I’m still baffled that she is 4 months old and currently on the verge of teething. WHAT?!? The doctor says they are starting to cut her gums and it’s a matter of time that they will pop out. It’s been a battle of the tears this past week and I have been too preoccupied with her to do anything blog related.
My favorite food eating season is almost upon us and it is time to say goodbye to summer. This yummy dish of Jalapeño Popper Chicken is like eating your favorite appetizer of Jalapeño poppers mixed into a baked breaded chicken. This dish has been quite popular on the foodie bloggy-sphere and has been seen on Jessica’s, Elly’s and Nicole’s food blogs. It’s like you got to try the dish out since everyone seems to be enjoying it and see what you are missing. The cheesy goodness of the sauteed jalapenos and creamy cheese oozing from the panko breaded chicken is madly addicting and a perfect indulgent meal. You will be oohing for more and might forget about that crazy summer humidity and heat. Smack-tastically scrumptious.
Jalapeño Popper Chicken
Adapted from Sunny Side Up in San Diego
Ingredients: 3 to 4 chicken tenderloins or chicken breasts 4 ounces cream cheese, softened 1/2 cub shredded Colby cheese 1 teaspoon olive oil 4 jalapeños, chopped (ribs and seeds removed) 1 1/4 cup panko breadcrumbs 2 teaspoon taco seasoning 1/2 teaspoon dry parsley 1/4 teaspoon salt 1/4 teaspoon oregano 1 egg Non-Stick Cooking Spray
Preheat oven to 350 degrees. Prepare a baking pan with light spray of non-stick spray or misto. Heat olive oil in a skillet over medium-high heat. Add the jalapeños and cook until softened. Remove the skillet from the heat and add the cream cheese and shredded cheese, stir to combine. Pound the chicken until slightly flattened. Add a tablespoon of the cream cheese mixture. Secure with toothpicks to secure. In a small bowl, whisk the egg with a little bit of water. In another bowl, mix the panko, taco seasoning, parsley, oregano, and salt. Dip each chicken tenderloin in the egg then the Panko. Place the breaded chicken tenderloin on the prepared baking pan. To help give the breading a deeper color, you can give each tenderloin a little spray of oil. Bake for 30 minutes, or until the chicken is no longer pink inside and the juices run clear.
Review: Make this dish asap. I have already made this dish twice because it’s that good. I paired it with white rice, veggies and a green avocado salsa. For a fun twist, try adding chopped bacon into the cheesy jalapeno popper mixture for a bacon-ified yummy dish.