YOUR SOLIN GENERATED RECIPE
Crispy Baked Jalapeño Stuffed Chicken
Enjoy a vibrant twist on a classic baked chicken dish where a tender chicken breast is filled with a zesty kick of diced jalapeño and pepper jack cheese, then coated in a light panko breadcrumb crust. This dish boasts a perfect blend of savory, spicy, and crunchy textures, making each bite exciting while delivering a satisfying, balanced meal.
INGREDIENTS
6 oz Chicken Breast
1 medium Jalapeño Pepper
0.5 oz Shredded Pepper Jack Cheese
0.25 cup Panko Breadcrumbs
1 large Egg White
2 sprays Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil spray.
Using a sharp knife, create a horizontal pocket in the center of the chicken breast by cutting carefully along the side without cutting all the way through.
In a small bowl, combine the diced jalapeño pepper and shredded pepper jack cheese.
Season the inside of the chicken pocket lightly with salt and pepper, then stuff the jalapeño and cheese mixture evenly into the pocket.
Pour the egg white into another shallow dish and dip the stuffed chicken breast in it, ensuring it’s evenly coated.
Next, dredge the chicken in the panko breadcrumbs, pressing gently to help the crumbs adhere to the surface.
Place the breaded chicken on the prepared baking sheet, giving it a couple of light sprays of olive oil on top to promote crispiness.
Bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the coating is golden and crispy.
Allow the chicken to rest for a few minutes before slicing. Serve immediately and enjoy the crisp spicy flavor.