The jalapeno popper dip that I served at my little girls’ birthday party is fantastic. I seriously cannot rave enough about it. And the thing is, it makes a TON of dip! Not that it’s a problem, just saying. When you have a large party at your house and there is a good amount of dip leftover, then that means it was a lot. So what to do with it, other than pig out once everyone goes home? Get creative.
When I first made it, I thought that it would be fantastic stuffed in chicken breasts. So that is what I did. Turns out I thought right, too. This was heavenly! And since the dip was already made, so easy! I paired it with some brussels sprouts (yum yum!) and buttered parmesan noodles to complete a simple but delicious dinner. If you ever thought about cutting the recipe in half – don’t. Just use the leftovers like this!
Jalapeno Popper (dip) Stuffed Chicken
Boneless, skinless chicken breasts (however many you need…)
1 egg, beat (for 2 breasts – you may need more than 1 egg for more)
seasoning to taste (Cajun)
Preheat oven to 350.
Make one dish of egg wash/beaten egg and one dish of bread crumbs. Season the egg wash with seasoning of your choice. Carefully slice a pocket into each chicken breast and stuff with dip (be careful not to contaminate the dip if you plan on STILL having leftovers!). Dip each side into the egg mixture and coat well, then dredge into the panko bread crumbs. Place on an oven-safe dish that has been coated with nonstick spray and bake until cooked through and turning golden.