Some people laugh at me when I say cooking is therapeutic. I kind of let myself go head first into it and just focus on the task at hand, and think about nothing else. On the off days that things are really bad and you just want to hit something, stuffed chicken is kind of a saving grace. Not because it’s easy, but more because you get to beat the heck out of the meat. Hey, it’s cheaper than paying for a kick boxing class.
So when I was having an off day about a week ago, I decided I’d take a little extra time in the kitchen – mallet in hand. Turns out you can make a pretty delicious meal when you put some extra elbow grease into it. Spicy, cheesy, and accompanied by peas and mashed potatoes. Really, could it get any better than jalapeno and cheddar stuffed chicken?
Jalapeno and Cheese Stuffed Panko-Breaded Chicken
1 jalapeno pepper, minced
1 cup of cheddar cheese, shredded
2 whole chicken breasts
2 eggs, beaten
Panko bread crumbs
Preheat oven to 375.
Slice chicken breast length wise into thirds. Using a mallet or a rolling pin, beat and pound out the chicken until about 1/4 inch thick. Line chicken with a sprinkling of jalapeno peppers and cheddar cheese. Roll and pin with toothpicks.
In three seperate bowls, place flour, egg wash, and Panko breadcrumbs. Add salt, pepper, and garlic powder to panko bread crumbs, just a sprinkling of each. Dredge chicken in flour, then into egg wash, and then roll into Panko bread crumbs. Place in a sprayed, glass baking dish.
Bake, uncovered, for 35-40 minutes, or until chicken is cooked through and browned.
Remove, serve, and enjoy.