- 5 jalapeño peppers, divided
- 8 ounces cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3-4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 3-4 potatoes, scrubbed and cut into bite-sized pieces
- 1 T. olive oil
- Salt & pepper
Preheat the oven to 450°F.
Slice two of the jalapeño peppers in half; set aside. Clean the remaining jalapeño peppers and dice small. Add the diced peppers, cream cheese, shredded cheddar, and garlic and onion powder to a large bowl and mix together; set aside.
Slice the chicken breasts along the side of each breast to form a pocket in the middle. Don’t cut from end to end and don’t cut through so much as to butterfly the breast. Fill each chicken pocket with a quarter to a third of the cream cheese filling.
Add the panko breadcrumbs to a shallow dish, place each breast on top of the crumbs and flip to fully coat the breast.
Lightly spray a heavy baking sheet (I used the bottom of my broiler pan) with cooking spray. Spray the top of the chicken with oil, the place the chicken on the baking sheet with the pocket facing up. Press down slightly to form a flat bottom; set aside.
Prepare the potatoes as instructed. Add the reserved two halved jalapeños and toss with the olive oil. Arrange the oiled potatoes and peppers around the chicken breasts on the pan. Season with salt and pepper as desired.
Bake in the preheated oven for about 25-30 minutes, stirring the potatoes once about halfway through baking. Serve hot.
- Yields: 3-4 servings
- Preparation Time: 45 minutes