Ingredients
- 1 sleeve buttery round crackers (such as Ritz®), crushed
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 cup bread crumbs
- 2 eggs, beaten
- 4 boneless, skinless chicken breasts
- 1 (8 ounce) package cold cream cheese, cut into thin strips
- 4 tablespoons finely diced jalapeno peppers
Why You'll Love Making This
Tips To Improve This Recipe
- Pound the chicken breasts evenly to ensure they cook through at the same time.
- Secure the filling inside the chicken with toothpicks to prevent it from leaking out while cooking.
Step 1
Warm your oven to 350°F (175°C) and lightly grease a 9x11-inch baking dish. In one bowl, mix together the crushed crackers, garlic powder, salt, and pepper. In a second bowl, put the bread crumbs, and in a third, beat the eggs.
Step 2
Take each chicken breast and gently pound it until it’s nice and thin. Lay two strips of cream cheese and a tablespoon of diced jalapenos on top, then fold the chicken over to seal in the filling. Dip each breast first into the eggs, then the bread crumbs, back into the eggs, and finally coat it with the cracker mixture.
Step 3
Place the stuffed chicken breasts in your prepared dish, securing them with toothpicks or kitchen twine to keep everything together. Pop the dish in the oven and bake for about 45 minutes, or until the chicken is cooked through and no longer pink inside. If you have a meat thermometer, it should read 165°F (74°C) in the thickest part. Let it rest a few minutes before serving!
