Monday, April 2, 2012

Spring Break! & A Fab chicken recipie

Aiden is on Spring break from preschool, run for your life just kidding! But the boy's are ganging up on me already pulling out every truck & ball possible & running yelling through the house Brycen ha already fell 3-4 times! They are insane!

I have a Dr. apt today at 1 I will be 32 weeks Wednesday, this weekend I have been so sore & having some sharp pains in my lady area :( also some bad back pain so I think I will as the Dr to check to see if something is going on down there. I had pre-term labor with both boy's dilating to 2cm at 33 weeks & delivering them both at 37 so I'm wondering if were already starting the process we shall see.

Well anyways last night I made this amazing chicken recipe from pinterest of course it was so good we will def be eating this again soon!!! thanks

Here it is:

Jalapeno Popper Stuffed ChickenSource: adapted from Allrecipes

1 8-ounce package cream cheese, softened
1/2 cup shredded cheddar cheese
2 jalapeno peppers, seeded and minced
4 strips of bacon, diced
4 (6 ounce) skinless, boneless chicken breast halves
1 cup seasoned bread crumbs (I used regular bread crumbs and seasoned them with salt, pepper, garlic powder and onion powder)
1/4 cup vegetable oil

1. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels.

2. Stir together the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl.

3. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.

4. Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. If your chicken breasts are thick, like mine were, they can be finished in a 350-degree oven. YUMMY!!! ENJOY!!! -Candice-

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