Spicy Stuffed Chicken with Crispy Panko Crust and Bacon Fingerling Potatoes

Get ready for a flavor-packed dinner that brings together the best of Tex-Mex comfort food. Tender chicken cutlets are pounded thin, then rolled up with a creamy blend of jalapeño and Monterey Jack cheese. They’re coated in a crispy, fajita-spiced panko crust and baked to golden-brown perfection.

On the side, crispy oven-roasted fingerling potatoes are loaded with smoky chopped bacon and fresh scallions, finished with a drizzle of sour cream. This satisfying meal is perfect for a weeknight dinner or when you want to impress guests without spending hours in the kitchen.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to the top and middle positions and preheat the oven to 425°F. Line two baking sheets with foil. Wash and dry all produce. Quarter the jalapeño lengthwise, removing ribs and seeds for less heat, then finely chop. Halve the fingerling potatoes lengthwise. Trim and thinly slice the scallions. In a small bowl, combine the cream cheese, Monterey Jack and as much chopped jalapeño as you like.
2. Melt 1 tablespoon of butter in a large pan over medium-high heat. Add the panko and toast, stirring, until golden and fragrant, about 2-3 minutes. Turn off the heat; transfer the panko to a shallow dish and stir in half of the Fajita Spice Blend (you’ll use the rest later), salt and pepper. Wipe out the pan.
3. Pat the chicken cutlets dry with paper towels and season all over with salt and pepper. Place each cutlet between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ¼ inch thick. Remove and discard the top layer of plastic wrap. Keeping the chicken on the plastic wrap, add the jalapeño filling to the bottom third of each cutlet. Starting at the bottom, tightly roll up the chicken over the filling, removing the plastic wrap as you go.
4. Brush the stuffed chicken all over (including the open ends) with one packet of sour cream (two packets for 4 servings). Working one piece at a time, press the chicken into the panko mixture to coat on all sides. Spray one prepared baking sheet with nonstick cooking spray. Place the coated chicken, seam sides down, on the sheet, leaving plenty of space between pieces. Bake on the top rack until browned and cooked through, 18-22 minutes.
5. While the chicken bakes, toss the potatoes on the second prepared baking sheet with a large drizzle of oil, the remaining Fajita Spice Blend, salt and pepper. Roast on the middle rack until browned and tender, 20-25 minutes.
6. Meanwhile, add the bacon to the pan used for the panko in a single layer. (For 4 servings, you may need to work in batches.) Cook over medium-high heat, turning occasionally and reducing heat if browning too quickly, until crispy, 6-10 minutes. Turn off the heat; transfer the bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop the bacon.
7. Transfer the chicken to a cutting board and slice crosswise. Divide the chicken and potatoes between plates. Drizzle the remaining sour cream over the potatoes; garnish with scallions and bacon. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute fingerling potatoes with baby Yukon Gold or red potatoes. Just cut them into similar-sized pieces and adjust roasting time as needed.

How do I store leftovers?

Store leftover chicken and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure your fajita spice blend is gluten-free. All other ingredients are naturally gluten-free.