Jalapeño Popper Chicken

• Meat

  • 4 Chicken breast, boneless skinless halves

• Produce

  • 1 clove Garlic
  • 1 Jalapeno pepper, medium
  • 2 tbsp Onion

• Canned Goods

  • 1 can Cream of chicken soup
  • 1/2 cup Heavy cream or evaporated milk

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 2 cups Bread crumb, dry

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Cheddar cheese
  • 2 oz Cream cheese
  • 1/2 cup Milk
  • 2 tbsp Parmesan cheese, grated

Found on bakeatmidnite.com

Description

Ingredients

• 4 boneless skinless chicken breast halves
• ½ cup heavy cream or evaporated milk
• 2 cups dry bread crumb
• Oil for frying (see NOTE)
• Sauce:
• 1 tbs butter
• 1 can (10.75 oz) cream of chicken soup
• 2 oz cream cheese, softened
• ½ cup milk (See NOTES)
• 2 tbs finely chopped onion
• 1 clove garlic, minced
• 1 medium jalapeño pepper, finely diced (see NOTES)
• 2 tbs grated Parmesan cheese
• ½ cup shredded cheddar cheese
• Salt and pepper to taste

Directions

• Pound each breast portion down to ¼-inch between 2 sheets of plastic wrap using a mallet.
• Dip each breast in the cream, allowing excess cream to drip off.
• Bread each breast with the bread crumbs and place on a cooling rack (like you use for cookies) to allow the breading to dry slightly and adhere better, about 10 minutes.
• FOR DEEP FRY ONLY--heat oil to 350 degrees F. Fry for 5 minutes total. I was able to fry 2 breasts at a time, but this will probably have to be done in shifts so you can keep the cooked pieces warm by placing them on a cooling rack and placing them in a 200 degree F oven. Repeat until all chicken is cooked.
• TO SAUTE IN A PAN--Heat 1 tbs olive oil in a large skillet over medium heat. Brown breasts well. about 5 minutes per side. Keep warm as instructed in the deep fry section. Repeat with remaining chicken.
• TO MAKE SAUCE--Melt butter in a large sauce pan over medium heat.
• Saute onion, garlic and peppers until aromatic--about 2-3 minutes.
• Empty can of soup into the saucepan. Whisk in milk gradually so the sauce is smooth. Heat through.
• Add the softened cream cheese and the Parmesan cheese. Cook, stirring, until cream cheese is melted.
• Turn off heat and add shredded cheddar. Stir until melted. Add any salt or pepper at this point if you need it.
• Place chicken on serving platter and drizzle sauce over chicken or serve the sauce separately as gravy so each person can add their own.