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Tag Archives: panko breadcrumbs

Stuffed Jalapenos

If you love jalapeno poppers, you will love this recipe!  This was the other selection for our recent apps for dinner, and turned out very well!  It gives you all of the great flavors of a jalapeno, but I think it would have to be a little healthier for you, because it’s not completely in-cased in breading like they are.  Oh and they are baked and I’m sure the ones you get at restaurants are probably fried.

If you love the flavor, but want a pretty mild pepper, prep the peppers and roast them in the oven while you make the filling.  The longer you roast them, the milder they will become.

If you love the heat, leave the seeds in them or mix them into the filling for lots of forehead sweat inducing extra heat!

1-2 jalapeno pepper per person

1/2 block cream cheese

1/4 cup mayonnaise

1/4 sour cream

1/4 – 1/2 cup cheddar cheese

1 1/2 tsp Liquid Smoke

Panko breadcrumbs

(This ratio will stuff about 6 or 7 peppers, adjust accordingly to serve more!)

Heat the oven to 350.

Split each jalapeno in half length wise and remove the seeds and veins.  (Again if you want them very spicy, leave some seeds)  To reduce the heat, roast the peppers in the over for anywhere 10-30 minutes to make the pepper more mild.

While those are roasting, combine the cream cheese, mayonnaise, sour cream, and Liquid Smoke with an electric mixer.  Stir in the shredded cheddar and mix by hand.

If you roasted the peppers, remove them (you may have to wait til they are cool enough to handle) and fill with the stuffing mixture.  Return to the pan or dish and sprinkle with the Panko breadcrumbs.  Place in the oven for about 15-20 minutes.

To get the breadcrumbs nice and golden brown, place the pan under the broiler for just a minute or 2.  This will give the perfect golden crunch to the “popper”!

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Pesto Chicken

I recently tried to make a kind of deconstructed chicken parm with pesto or a backward chicken parm.  It didn’t go exactly as I had planned, and when I make it in the future I will definitely adapt it.  I like the flavors enough to definitely keep perfecting a good way to blend the flavors for a better outcome.

1 chicken breast per person

1 cup Panko breadcrumbs

1 cup prepared pesto

1/2 flour

salt and pepper to taste

3 plum tomatoes

6 slices mozzarella cheese

note: the 1 cup portions were for 2 servings, adjust accordingly.

Set out 3 bowls; place flour and a pinch of salt and pepper in one, pesto in the second and panko breadcrumbs in the third.  Dredge the chicken breasts in the flour and then coat with pesto.  You really need to get in there with your hands and rub the pesto all over.  Then dip into the bread crumbs.  You also need to really press the breadcrumbs in.

Warm oil in a skillet over medium-high heat.  Place the chicken in the skillet and brown.  Flip the chicken after 5-7 minutes and cook on the other side.  Cover the pan to make sure the chicken cooks through.

Meanwhile, cut the tomatoes in half and scoop out the seeds.  Salt and pepper the tomatoes and place in the oven at 350 for about 5 minutes.  This gets them just soft.  Remove them from the oven and place the slices of cheese.  Place under the broiler for just a couple of minutes to brown and bubble the cheese.

Once the chicken is done, place the tomatoes on top or on the side.  We added more pesto on the top of the chicken to give more flavor.  The pesto flavor did really cook out.  Which is why I’ve concluded that that step isn’t really worth it.  In the future I will probably just season the chicken with salt and pepper and bake it and then top it with the pesto.  I will let you know how that turns out when I try that!  I served this with pasta with pesto sauce.

 

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