I recently made Jalapeño Popper Dip for a Packer party, and, while it was a hit, there was a good amount leftover. Now, I don’t know if you’ve heard or not, but there has been a lot of talk lately about the recession the country is current in. Though, apparently mall goers don’t know about it, because we had to park in the middle of nowhere yesterday to make some returns. Sorry, got off track there . . . where was I? Oh, yes, leftover dip. So, we had some of this leftover, and, not wanting to waste the deliciousness, the idea of stuffed chicken breasts popped into my head. And what a great idea it was indeed. Once you have the basic technique of a stuffed chicken breast down, the possibilities, for dinner and using leftover tasty dips, are virtually endless.
- 2 boneless, skinless chicken breasts
- salt and pepper
- garlic powder
- ½ to 1 cup leftover Jalapeño Popper Dip
- 3/4 cup Tortilla Chips, crushed
- 1 egg, lightly beaten
- Preheat oven to 350⁰.
- Butterfly the thickest section of chicken breasts to create 2 halves. Place each breast in a large ziptop storage bag and pound it with the flat side of a meat mallet until ¼” – ½” thick.
- Season chicken with salt, pepper, and garlic. Add a desired amount of cheese stuffing on one half of each chicken breast. Try not to overfill. Gently press stuffing down and fold over other half of chicken breast; it does not have to seal.
- Coat with egg and then breadcrumbs, and lay seam-side down on a well-oiled baking sheet.
- Repeat with remaining chicken breasts.
- Bake for 25-35 minutes, or until the meat reaches 170. Allow to rest at least 10 minutes, then slice against the rolls and serve.