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Bacon, Chile and Cream Cheese-Stuffed Chicken Breasts
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Prep Time:
40 minutes
Total Time:
1 hour 5 minutes
Spicy baked chicken with a crunchy jalapeño popper twist.
Ingredients:
  • 2 slices bacon, chopped
  • 1/2 cup finely chopped onion
  • 1 poblano chile, cored, seeded and diced
  • 4 oz cream cheese, softened
  • 1/2 cup shredded Monterey Jack cheese (2 oz)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 boneless skinless chicken breasts (6 to 8 oz each)
  • 1/4 cup butter, melted
  • 1 cup Progresso™ plain panko crispy bread crumbs
Instructions:
  • Preheat oven to 400°F and line a large rimmed baking pan with parchment paper.
  • Step: In a 10-inch skillet, crisp up the bacon over medium heat. Remove it with a slotted spoon and place it in a medium bowl. In the same skillet, sauté the onion and poblano chile until softened for about 6 minutes. Add them to the bowl with the bacon. Let it sit for 3 minutes. Mix in cream cheese, Monterey Jack cheese, 1/4 teaspoon of salt and 1/4 teaspoon of pepper until well combined.
  • Create a pocket in each chicken breast by slicing a horizontal slit along the thin long edge, being careful not to cut through to the opposite side. Fill each pocket with a generous 1/4 cup of the cream cheese filling, then seal the edges of the chicken together.
  • 1. Pour melted butter into one shallow bowl and place bread crumbs in another. Season stuffed chicken breasts with remaining 1/4 teaspoon each of salt and pepper. Dip chicken in butter, then coat with bread crumbs. Transfer to pan and bake for 20-25 minutes until fully cooked.

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