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Ingredientes
- 2 eggs, whisked
- 1/2 cup milk
- 1 tbsp seasoned salt
- 4 boneless, skinless chicken breasts, pounded thin (or you could buy the thin chicken cutlets at Publix)
- 3 fresh jalapenos, seeds removed, sliced into thick strips
- 1 tbsp butter
- 1/2 pound bacon, cooked
- 2 cups bread crumbs
- 4 oz. cream cheese
- 1 cup Monterrey Jack cheese, shredded
- 1/2 cup real cream
- 1 tbsp cayenne pepper
- 3 cups grits, cooked according to package directions (I used plain)
Direcciones
- Preheat oven to 375.
- Whisk eggs, milk and seasoned salt together in a bowl; set aside.
- Place butter in a skillet over medium high heat; add jalapeno strips. Saute until tender, about 5-7 minutes, stirring every minute or two.
- To stuff chicken breasts, layer bacon and jalapeno strips in the center, then very tightly roll up from one end.
- Dip chicken breasts in egg/milk mixture (using both hands to make sure it stays together), then carefully dredge in bread crumbs.
- Place on a baking sheet and secure with one toothpick on each end.
- Bake for 30-40 minutes, until starting to brown on top and done all the way through.
- While the chicken is baking, make the cream cheese sauce. Heat a skillet over medium heat, add cream cheese and rest of ingredients. Whisk it constantly and bring to a slight boil. Reduce heat to low and whisk until all cheese is melted.
- Place stuffed chicken over a ladle full of grits and drizzle with cream cheese sauce.
- Eat!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 4 servings | |
| Calories 1304 | |
| Calories from Fat 544 | 42% |
| Total Fat 61.04g | 76% |
| Saturated Fat 27.24g | 109% |
| Trans Fat 0.01g | |
| Cholesterol 246mg | 82% |
| Sodium 2971mg | 124% |
| Potassium 729mg | 21% |
| Total Carbs 137.96g | 37% |
| Dietary Fiber 4.9g | 16% |
| Sugars 7.44g | 5% |
| Protein 48.11g | 77% |
