Gringo Stuffed Chicken

So we had dinner with our dear friends/family this evening and Miss Trish merely "suggested" I make this stuffed chicken that I had made for her months ago.  In all honesty, I remember making it, but like every other recipe, I just made it up at the time.  I'm good at that...just winging it.  So that's why I need this blog--so I can keep track of what I make.  Someday when I have dementia, I'm gonna need something to remind me how to cook.  Anywho, Trish remembered a few of the ingredients I used, so re-made it up.  And voila, it turned out delicious again :)

Ingredients:
3lbs chicken breasts (I had a package of 4 very large chicken boobs)
1 package of cream cheese (the square block...you know?)
4oz can of chopped green chilies (use only 3oz)
1 1/2 C shredded cheddar cheese
2 Tbsp salsa
15 slices of bacon, cooked, drained and crumbled
1 egg
1 C panko bread crumbs
1 1/2 tsp paprika
1 tsp garlic salt

Preheat oven to 375 degrees.  Get yourself either a large zipper bag or two sheets of wax paper and pound out your chicken breasts until they're flattened.  How thin?  Oh I have no idea, just get it thinner. 

 

 

Raw chicken breasts are so gross, aren't they?  Just be sanitary, you know wash your hands and your prepping surface when you handle raw meats.

 

In a separate bowl, add cream cheese, 3oz diced chilies, cheddar cheese, salsa, and bacon.  Use a hand mixer and beat until well combined.

 

 

Get out two more dishes: one for the egg and one for the bread crumbs.  Add your egg to the dish and beat it.  In the second dish, mix together the bread crumbs, paprika, and garlic salt.  Set it up like so:

 

Next you will need to figure out how many chicken breasts you have versus the filling.  Since I had four breasts, I needed to "eyeball" 1/4 of the filling per breast.  Scoop the filling onto the middle of the chicken breast.

 

Roll up the ends and meet at the top.  Secure with toothpicks.

 

 

Now you will need to dip this chicken roll into the egg then into the panko mixture until all sides are covered.  Repeat this with all chicken breasts.

 

Align your breasts into a greased glass baking dish and bake for 35-40 minutes.  When they come out, the panko will be beautifully browned...and some of the filling will have oozed out and burned in some parts, which is absolutely delicious.  Eat the burned parts.  Don't let your spouse or your crumb snatching kids get any of that goodness...its your work of art...enjoy it :)

 

 

Look at that...you see that goodness coming out from each end?  You can thank me by leaving some feedback on my recipe :)  Good night folks. 

 

 Side note:  I really need to get better about taking "pretty" pictures.  Food is art, and you definitely eat with your eyes.