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 This Recipe Is So Flavorful
Tips For Better Flavor
- Secure the chicken breasts with toothpicks to keep the filling inside while cooking.
- Cook the chicken on medium heat to ensure it cooks through without burning the outside.
Step 1
First, heat your oven to 350°F (175°C) and lightly grease a 9x11-inch baking dish. In one bowl, mix together crushed crackers, garlic powder, salt, and pepper. In another bowl, put some plain bread crumbs, and in a third bowl, beat a couple of eggs.
Step 2
Gently pound each chicken breast until it’s nice and thin. On each piece, lay down two strips of cream cheese and a tablespoon of diced jalapenos. Fold the chicken over to seal the filling inside.
Step 3
Dip each chicken breast in the beaten eggs, then coat it with bread crumbs, dip again in the eggs, and finally press it into the cracker mixture. Place the coated chicken in your baking dish, and use toothpicks or kitchen twine to keep everything together.
Step 4
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, aim for 165°F (74°C) in the thickest part to be safe. Let it rest a few minutes before serving!
