Servings 4 servings
Ingredients
- 6 slices uncooked bacon, cut into 1/2-inch pieces
- 2 large jalapeños, stemmed, seeded and diced
- 3 scallions, green and white parts divided
- 2 cloves garlic, minced
- 4 oz. cream cheese, at room temp
- 1/2 cup shredded sharp cheddar cheese
- 4 medium chicken breasts
- 1 cup Panko breadcrumbs
- Vegetable oil, for cooking
Instructions
- Add the bacon to a large skillet set over medium-low heat. Cook, stirring as needed, until the bacon is crispy and all of the fat has rendered. Using a slotted spoon, transfer the bacon to a medium bowl and leave 2 tablespoons of drippings in the skillet.
- Add the jalapeños and cook, stirring, for 2 minutes.
- Dice the white parts of the scallions and add them to the skillet along with the minced garlic. Cook, stirring, until the garlic is fragrant, about 2 minutes. Transfer the jalapeño mixture into the bowl with the bacon.
- Add the cream cheese and shredded cheddar cheese to the bowl and mix to combine.
- Cut a pocket lengthwise into each of the chicken breasts, making sure you don’t cut all the way through. Divide the jalapeño filling among the chicken breasts and press the sides of the chicken together to seal the pocket shut.
- Add the breadcrumbs to a large shallow bowl then add the stuffed chicken breasts one at a time, coating them on all sides with the breadcrumbs.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the vegetable oil to a large skillet set over medium-high heat. Add two of the chicken breasts to the pan, searing them on each side for 3 minutes then transfer the chicken to the baking sheet and repeat the searing process with the remaining chicken breasts.
- Bake the chicken breasts until they reach an internal temperature of 165°F, 10 to 15 minutes.
- Remove the chicken breasts from the oven. Slice the green parts of the scallions and garnish atop the chicken then serve.