Jalapeno Chicken

4 Boneless/Skinless Chicken Breast halves

4 medium fresh jalapeno peppers (remove tops, slice lengthwise, remove seeds and pith)

slices or shredded cheese of choice. I like to use a variety (favorite is cream cheese, jalapeno jack, cheddar, asiago) ;)

REAL unsalted butter

Italian seasoned bread crumbs (see note for how I make my own)

1 egg white

flour for dredging

Toothpicks (colored are easier to find after cooking)

2 slices bacon cut in half.

Heat oven to 375.

Heat cast iron (or other oven safe skillet) skillet over med-high heat. Cook bacon slices until crispy... remove from pan, leave fat! ;) Add a dollop of butter and place pan in oven to keep warm.

Using a sharp paring knife, cut a horizontal slit into the side of the chicken breast half to make a "pocket". Make the pocket as large as possible, being careful not to cut through to the other side (but it's not the end of the world if you do). Stuff some cream cheese, and/or other cheese) into one side of a jalapeno, add a 1/2 slice of cooked bacon, top with other jalpeno half. Stuff this into the "pocket", alon with a dab of butter and more of cheese, push it inside there and secure the opening with a toothpick or two. Repeat with remaining chicken pieces. Set aside.

Melt 1 Tbsp. butter, allow to cool a little and mix with egg white in a shallow dish.

Dry chicken, then coat in flour. Rub all over with butter/egg wash (it will be thick). Coat in bread crumbs, pressing the crumbs onto the chicken; set aside. Repeat with remaining chicken pieces.

Top each chicken piece with a bit more cheese and dab of butter. Cover with lid and bake 30 minutes. Remove lid and bake 5-10 more minutes (depending on thickness of your chicken). Remove from oven and cover lightly, let rest 5-10 minutes before serving.

When you serve this dish, be sure to scoop up the crispy buttery bits of cheese to serve with it - YUM

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