I love jalapeno poppers and all things spicy. Tonight I'm making Jalapeno Popper Chicken & Garlic and Cayenne Green Beans. This is one of our favorite dinners around here. It's great because you can really do it with three chicken breasts so if there is just the two of you for dinner, one of you gets it for lunch the next day! The green beans have become my favorite because the cayenne adds just enough bite and the pecans give it real texture. Crunch & Spicy = yummmy. Someday when I'm actually feeding small children I will really miss this dinner.
I found the recipe for the chicken on pinterest and subsequently on this blog. The green beans recipe came out of a foodnetwork cookbook and you can find it on their website here.
Jalapeno Popper Chicken (Serves 2 or 3)
1/2 cup panko
2 tsp. canola oil
1.5 – 2 tsp. taco seasoning
2 oz. cream cheese
1/4 cup shredded cheddar cheese (we used 2%)
1-2 jalapeño peppers, seeds and ribs removed, minced
2 chicken breasts (or three)
Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil.
In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning* and stir to combine.
In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.
Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.
Dip the chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.
Garlic Green Beans
Toast 4 sliced garlic cloves and a pinch of cayenne pepper in a skillet with butter. Add 1 1/4 pounds green beans, season with salt and a pinch of sugar and cook 2 minutes. Add 1/4 cup water, cover and cook 6 minutes, then uncover and boil until the water evaporates. Season with salt and pepper and toss with chopped pecans.