Saturday, October 2, 2010

I have a bunch of hot peppers from my garden this year (one of the few things that the deer don't like to munch on!) so I try to incorporate them into as many meals as possible. I really like how this dish is different then your typical stuffed chicken breast!


2 boneless, skinless chicken breasts
Salt and pepper
Garlic powder
1 cup Jalapeno Popper Dip (recipe to come in next post)
1 cup crushed tortilla chips
1 egg, beaten

Preheat oven to 350. Butterfly the thickest section of the chicken breast to create two halves. Place each breast in a Ziploc bag and pound it with a meat mallet until 1/4 inch to 1/2 inch thick. Season chicken with salt, pepper, and garlic. Add cheese stuffing (however much you would like to!) on one half of the chicken breast. Fold other half of chicken breast over. Coat with egg and breadcrumbs and place in a well greased baking pan. Bake for 35 to 40 minutes.

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