1 jalapeño, diced (I couldn't find any fresh, so used 12 slices of pickled jalapeño instead)
100g cream cheese
1 cup shredded cheddar cheese
3 chicken breasts
salt and pepper
~1 cup flour
1 egg, beaten
~1 cup bread crumbs
1 cup oil for frying
Toothpicks for keeping the chicken folded
Preheat the oven to 180C.
Mix cream cheese, jalapeño and cheddar cheese in a bowl. Prepare three plates - one with beaten egg, one with flour and one with bread crumbs.
Place the chicken breasts between two sheets of gladwrap/vitawrap and pound them flat. Spread 1/3 of the cheese mixture on each breast and fold them in half over the cheese, using toothpicks to keep them closed. Dip each stuffed chicken in first flour, then egg, then bread crumbs, making sure to coat them evenly in all three things.
Heat the oil in a large pan until piping hot. I like to test by putting two kernels of popcorn into the oil - once one has popped, the oil is good to go! (plus also I get popcorn!). Lower the chicken slowly into the oil to seal the meat before letting it rest on the bottom of the pan - that'll help it not stick. Fry the chicken for a few minutes on each side until golden brown.
Transfer to an ovenproof dish and bake for 20 minutes or until done.
Serve with baked potatoes and veggies.
I really, really liked this!! As mentioned, I couldn't find fresh jalapeño, but 12'ish slices of pickled (or whatever you call the ones that come in a jar) seemed to work well heat-wise. I could have used a bit more, but not too much. It was really, really good, and definitely something I'll make again. Yum!
Wednesday, May 23, 2018
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