Jalapeno Popper-Stuffed Chicken Breasts

Ingredients

• sleevebuttery round crackers (such as Ritz®), crushed
• teaspoon garlic powder
• salt and pepper to taste
• cup bread crumbs
• eggs, beaten
• boneless, skinless chicken breasts
• (8 ounce) packagecold cream cheese, cut into thin strips
• tablespoon sfinely diced jalapeno peppers

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11 inch baking dish.
2. Combine crushed crackers, garlic powder, salt, and pepper in a bowl. Place bread crumbs in a second bowl. Pour beaten eggs into a third bowl.
3. Pound each chicken breast with a tenderizer until thin. Place two strips of cream cheese and 1 tablespoon diced jalapeno on top of each breast. Fold together and dip in egg, bread crumbs, egg, and crackers in that order. Place in the prepared baking dish and secure with toothpicks or kitchen twine.
4. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Tips

Rather than dice jalapenos myself, I used jarred jalapenos to save on preparation time...if you choose to use fresh jalapenos, remember they can be quite a bit hotter so adjust recipe accordingly.