Reminds me of when I was growing up, my parents worked long hours so I had to help take care of my brother a lot.
Every Sunday my mom would make 5 days worth of meals and freeze them for the week. They would have instructions on how to cook them and each day I would pull one out and cook it for my brother and I. It was usually a chicken dish....well, not usually, it was always a chicken dish.
My dad and I still talk about how we ate chicken every day for a year! I hated chicken for a long time after that.
Now, I love chicken again and I laugh when my kids complain that all we ever eat is chicken. One day they'll look back with fondness at all the chicken we eat. Not just because it's a memory but they will hopefully think about how lucky they are to have a home cooked meal most days of the week (just like I did growing up).
In the midst of all the chicken in my home, I'm finding myself remembering how creative my mom would get (and still does get) with her food. Always thinking about a different way to cook it, in hopes that we wouldn't realize we were eating chicken.....again.
I came across a recipe for Jalapeno Popper Chicken and thought that sounded pretty good so I took it, changed it a bit to make it my own and what happened was pure magic! Ok, maybe not really magic but it was damn good!
When we sat down to eat I was saying I needed to think of a name for this since Jalapeno Popper chicken is just too boring. Ally says we should call it Daddy's chicken because Dad loves Jalapeno poppers. Then Bradley yells out "KABAM! Chicken" and he says that when you say it you have to yell it. So, here's the recipe for KABAM! Chicken.....
5 Chicken Breasts (or as many as your family needs)
8 Oz Cream Cheese, softened
3/4 Cup Monterey Jack, shredded
1/4 Onion, diced
1 Bell Pepper (I used a yellow bell but any color is fine)
2 cloves garlic, diced
2 (or 3) jalapenos, seeded, deveined and diced
1 Egg
Salt
Pepper
Garlic Powder
Cayenne
Tony's
6 slices bacon, cooked and crumbled.
Preheat oven to 375.
Saute Onion, bell pepper, jalapeno, and garlic until soft.
Mix together Cream Cheese, egg, and seasonings.
Stir in onion mixture to cream cheese mixture.
At this point, if you have chicken breasts that are a bit thicker you can split them and stuff the filling in the middle. My chicken breasts were too thin to do this so I just spread the mix on top of the chicken. (Don't forget to season your chicken breasts!)
Sprinkle with Monterey Jack.
Cover with foil and bake at 375 until almost cooked through. Uncover and add bacon, cook another 10 minutes or so.
