Tag Archives: Panko

Jalapeno Popper Chicken with Roasted Broccoli

Jalapeno Popper Chicken

  • Servings: 2
  • Difficulty: easy
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Jalapeno Popper Chicken
IF you ever are on Pintrest looking for chicken recipes you will see a gazillion jalapeno popper chicken recipes along with titles that say “best chicken ever”. So after ignoring many of them curiosity sucked me in on Jalapeno popper chicken. I am typically not a “stuffed” chicken or pork chop guy. Id rather brine and cook it through and then top it with a sauce etc…

If you like jalapeno poppers you will like this recipe. Tangy cream cheese, sharp cheddar cheese with spicy jalapeno bits. It just works. You could dice and crisp up some bacon even. A few tips on stuffing the chicken. Butterfly the chicken slowly to create a nice pocket and then close it up well. The cream cheese will melt right out. Also lightly salt your chicken before breading and stuffing it.

For a side I roasted some broccoli with garlic and tossed it with lemon juice and finely grated Parmesan cheese.

2 thick chicken breasts
2 jalapeno peppers (seeded and diced)
2 oz of cream cheese
1/4 cup of sharp cheddar cheese
1/2 panko bread crumbs
Taco seasoning
1 egg
Kosher Salt

4 cloves of garlic
1/2 lemon juices
1/4 cup of Parmsean cheese (fine grated)

1. Fire up the oven to 375 degrees. While it is coming to heat take a small pan and add your panko bread crumbs and cook on medium heat until golden brown. Right before you remove from heat add about 1-2 tablespoons of taco seasoning to the crumbs. The heat will allow the spices to bloom. IMG_9990

2. Now in a bowl make your stuffing by seeding and dicing your jalapenos and combining with the cream cheese and fresh grated cheddar cheese. Add a touch of salt. IMG_9991

3. Butterfly your chicken slowly and carefully using short strokes with your knife as to keep a nice pocket with no holes. Stuff your chicken and close it with toothpicks. IMG_9993IMG_9994

4. Make a simple egg wash and have your Taco Seasoned Panko in another dish. Roll your chicken in the egg and then coat with the Panko mixture. Set in a baking dish.

5. Prepare your broccoli by cutting it up and mincing garlic and coating both with some olive oil. Dust with salt and pepper.

6. Add both dishes to your oven and cook for 30 minutes or until the chicken is done (165 degrees). When done remove your chicken and let it rest for a few minutes. While it is resting coat your roasted broccoli with some lemon juice and then dust with the Parmesan cheese.

Bang Bang Popcorn Chicken Lettuce Wraps

Bang Bang Popcorn Chicken Lettuce Wraps

  • Servings: 2
  • Difficulty: easy
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Bang Bang Popcorn Chicken Lettuce Wraps
Was thinking of making a sandwich out of these and decided to forgo the bread and make a lettuce wrap out of it. You could certainly also make an eclectic club salad out of it too. It’s a versatile chicken nugget with a little more heat than what you might serve to the kids.
adapted from the crepes of wrath. http://www.thecrepesofwrath.com/  Sydney Kramer has a great food blog. Check her out.

Two Chicken Breasts or Tenderloins
1 Bibb Lettuce
¾ cup of AP flour
½ cup corn starch
1 cup of Panko bread crumbs
1 beaten eggs
Blue Cheese Crumbles

1 cup of buttermilk
1 tbs Kosher Salt
1 tbs of Tabasco
1 tbs of SlapyaMama
2 tsp of Black Pepper


¼ cup of Dukes Mayo
2 tbs of Sweet Chili Sauce
1 tbs of Honey
1 tbs of Franks Hot sauce
Dash of Tabasco
1 diced green onion

1. Marinade your chicken overnight. Go ahead and cut your breasts into bite sized cubes and allow the marinade to tenderize and flavor the chicken.

2. Make your sauce by combing everything in bowl and whisk together. Put it back in the fridge and let it set.

3. Lets cook the chicken. Set up your assembly line by pouring your chicken and marinade in a bowl and then stir in flour, corn starch and egg until pasty. Pour your Panko in another bowl and dredge your chicken and then put into the medium heated skillet with oil. Dredge enough so that they chicken doesn’t touch each other while frying. Remove and set aside on a paper towel.

4. Serve on Bibb Lettuce with a drizzle of the sauce and top with Blue Cheese crumbles and cilantro. As mentioned you could also make a salad and use the sauce as a dressing and add more veggies or even make a sandwich out of it.

Crusty Mustard Sirloin with Sauce Robert

Crusty Mustard Sirloin

  • Servings: 2
  • Difficulty: easy
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Crusty Mustard Sirloin with Sauce Robert

I first decided on a side of Colonel Mustard’s Bubble and Squeak and then wanted to pair it with a mustardy protein. I saw this also on Food52 (poster thirschfeld) and thought they would work great together. I changed a few things from the original
Kosher Salt and Pepper
Peanut or Canola Oil (tasteless, high heat)

2 tbs Unsalted Butter
Panko Bread Crumbs
3 tbs Dijon Horseradish Mustard
1 minced Shallot
2 cloves of garlic
½ cup of White Wine (dry)
1.5 cups of Beef Broth
½ Lemon (juiced)

1. In a medium high heated skillet, salt and pepper your sirloin and sear them on each side until they get a crust. Set aside and let them cool a bit.

2. Melt 1tbs of butter and stir in your Panko crumbs. Then toss the filets in mustard and coat with Panko bread crumbs. Broil your sirloin until golden brown. Just be careful not to over cook because it’s basically done once seared (medium rare).

3. Make your sauce by dicing your shallots and adding them into a medium heated skillet. Cook until tender but not caramelized. Add you garlic and cook for 1-2mins (careful not to burn). Add wine and reduce by half. Add ½ tbs of mustard, beef broth and reduce until thickens. Finish with a juice of ½ a lemon for brightness.

4. Ladle sauce on the plate and place your sirloin on your sauce to maintain the crispy Panko coating.