Jalapeno Popper Stuffed Chicken with Red Rice

This is a recipe you want to make ASAP.  I found it through pinterest and made it a few days later.  The verdict:  the best dinner we've had in a while.  It was that good!  It combines so many of my favorite things (bacon, cheese, chicken) and there's the perfect amount of kick with the jalapenos.  Don't let the "stuffed" part scare you away; it's not hard and I didn't have any problems with it falling out.

Jalapeno Popper Stuffed Chicken

1 (8 oz) pkg cream cheese, softened to room temperature

3/4 cup shredded cheddar cheese

2 jalapeno peppers, seeded and minced

4 strips of cooked bacon, crumbled

4 skinless, boneless chicken breasts (I only used 4 but I think there's enough filling for 6)

1 cup seasoned panko (I used regular panko and seasoned with salt, pepper, garlic powder, and onion powder)

Heat oven to 375 degrees.  Line a baking sheet with aluminum foil and spray with cooking spray.  

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

Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. (Imagine it to look like a loaded baked potato; arrange the chicken breast so that the pocket is facing upward with the cheese mixture inside.)

Roll the chicken breasts in the panko to coat.  Place chicken breasts on prepared baking sheet.  Bake at 375 degrees for 40-45 minutes, or until chicken is cooked through.

source:  recipe adapted from cassie craves

Red Rice
2 Tbsp canola oil
6 scallions, sliced, white and green parts separated
2 cloves garlic, chopped
2 cups long-grain white rice
2 1/2 cups low-sodium chicken broth
1 (8 oz) can tomato sauce
1 tsp chili powder
salt & black pepper

Heat the oil in a large saucepan over medium-high heat.  Add the scallion whites and garlic and cook, stirring often, until softened, 1-2 minutes.  Add the rice and cook, stirring often, until the grains are opaque, 2-3 minutes.  Add the broth, tomato sauce, chili powder, 1 tsp salt, and 1/4 tsp pepper and stir to combine.  Bring to a simmar and cook, covered, until the rice is tender, 25-30 minutes.

Remove the rice from heat and let stand, covered, for 5 minutes.  Fluff with a fork and fold in the scallion greens before serving.

source: recipe from Real Simple, March 2012