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    • Stacy Kristich

      jalapeno popper chicken - Jalapeño Popper Chicken Serves 2. 1/2 cup panko, 2 tsp. canola oil, 1.5 – 2 tsp. taco seasoning, 1 egg, 2 oz. reduced fat cream cheese, 1/4 cup shredded cheddar cheese (we used 2%), 1-2 jalapeño peppers, seeds and ribs removed, minced, 2 chicken breasts. Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil.In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the pank...

    • Manda Virkus

      Great low carb recipe! Jalapeno Popper Chicken Sounds tasty, but no low fat cheese. Blech.

    • Jocelyn Ong

      MAIN DISH | Jalapeño Popper Chicken

    • Lisa Wilkinson

      Great low carb recipe! Jalapeno Popper Chicken 1/2 cup panko 2 tsp. canola oil 1.5 – 2 tsp. taco seasoning or mixture in notes* 1 egg 2 oz. reduced fat cream cheese 1/4 cup shredded cheddar cheese (we used 2%) 1-2 jalapeño peppers, seeds and ribs removed, minced 2 chicken breasts

    • Dicla Lopez

      Jalapeño Popper Chicken Serves 2 Highly adapted from Allrecipes, via Sunny Side Up in San Diego 1/2 cup panko 2 tsp. canola oil 1.5 – 2 tsp. taco seasoning or mixture in notes* 1 egg 2 oz. reduced fat cream cheese 1/4 cup shredded cheddar cheese (we used 2%) 1-2 jalapeño peppers, seeds and ribs removed, minced 2 chicken breasts Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil. In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add the taco seasoning* and stir to combine. In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños. Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary. Dip the chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.   *Note: To make your own taco seasoning mixture, combine 1/2 tsp. chili powder, 1/4 tsp. cumin, 1/8 tsp. garlic powder, 1/8 tsp. onion powder, 1/8 tsp. cayenne pepper, 1/8 tsp. oregano, 1/8 tsp. paprika, and salt and black pepper to taste. Related Articles: Roasted Summer Vegetable and Rice Casserole BBQ Chicken Burgers Chicken Shawarma Bowls. Or Middle Eastern Bowls. Or My Favorite Things in One Bowl. { 122 comments… read them below or add one } Asiya July 24, 2012 at 9:29 pm I love jalapeno poppers and this is a great idea! Looks great! REPLY Jessica @ Sunny Side Up July 25, 2012 at 2:55 am Yours looks so good! That second picture with the cheese oozing out?? Yum! Stinks your jalapeno was a dud, hopefully next time you’ll get a spicier one! REPLY Joanne July 25, 2012 at 5:45 am You just can’t go wrong when you make something crispy on the outside and cheesy on the inside! That’s a recipe for awesomeness! REPLY Krissy@DaintyChef July 25, 2012 at 7:49 am This looks amazing, that second picture sealed the deal for me to make this soon! REPLY Amy July 25, 2012 at 9:51 am Oh man, this looks delicious!! REPLY Emily @ She Makes and Bakes July 25, 2012 at 10:19 am My husband loves jalapeno poppers, and I think this chicken would be a big hit at our house. I’ll have to try it soon! REPLY Erin July 25, 2012 at 11:12 am Looks like perfection! I have made a jalapeno and cream cheese stuffed chicken before but not with bacon too, yum! REPLY elly July 25, 2012 at 11:20 am I did debate adding bacon to it, but I needed the bacon for another meal. Next time! REPLY Elvia July 25, 2012 at 11:40 am OMG! This looks delicious!!! Gonna definitely try it soon! *SLURP* REPLY Tracey July 25, 2012 at 11:41 am Ok this sounds absolutely amazing! My jalapeno plant is producing peppers faster than I can use them, so always looking for more ideas. REPLY Brianna July 25, 2012 at 3:31 pm I know what we’re making next week! Also, I’ve never heard if that toasting the panko tip. That’s an awesome idea. I’m now officially starving after looking at YOUR picture too. Thanks :) REPLY Krystal R {Mrs. Regueiro's Plate} July 25, 2012 at 3:35 pm So jealous that you enjoyed this, too. I had this on my menu for this week, but I had to make a different chicken dish for an upcoming swap. But I’ll take note and add the extra jalapenos…that cheese oozing out is hypnotizing. It’s an evil spell telling me to make it soon! ahhhhhh!! REPLY Denise July 25, 2012 at 4:57 pm This looks so good that I think I might come and kill you. That is not meant in a nasty way, but I just don’t know how else to express myself. PS I am also a big fan of parentheses (though being English, I usually call them brackets). Now to find Panko (is it me, or does this word sound like a type of slightly erotic underwear?). Sorry, is this too much for a first comment? PPS ( REPLY elly July 25, 2012 at 7:15 pm Nah, I love it. ;) REPLY Peter G | Souvlaki For The Soul July 25, 2012 at 7:55 pm Well, it looks like i have dinner sorted tonight! What a super, creative dish. And I will remember that tip about the panko for future baked dishes. Thanks Elly! REPLY Anne July 26, 2012 at 9:23 am This looks SO good! I’m seriously considering scrapping my original dinner plans for tonight and making this instead! REPLY Chris Petrucci July 26, 2012 at 11:07 am This looks soooo yummy and I’m definitly going to try it!! But is there a spot where I can go get the nutional facts (only cause I’m on Weight Watchers, and I want to figure the points out). But trust me, that won’t stop me from trying this!! REPLY elly July 26, 2012 at 11:33 am Chris, I usually enter things into You can add all the ingredients and then divide by the number of servings to get the nutritional facts. REPLY Anna July 26, 2012 at 12:08 pm Looks so good! I am not a big chicken eater, but I would throw all hesitations out the door for this one. REPLY Jessica July 26, 2012 at 12:48 pm I for one am obsessed with jalapeno poppers, and this looks like the perfect slightly indulgent meal! yum yum yum REPLY Juliana July 26, 2012 at 3:59 pm Wow, this chicken with jalapeno sound and look great…like the idea of the spicy chicken and the melting cheese all together…yum! Hope you are having a nice week Elly :) REPLY Tia July 29, 2012 at 11:11 pm YES, YES, YES!! I made this Thursday night and it is officially my new favorite dish to make. My boyfriend was in heaven although next time I ask him to help dice the jalapenos, I’ll remind him to wear gloves or use a kitchen towel. Poor guy’s fingers were on fire for 2 days!! lol. This is a great spin on plain old chicken breasts! Yum!! REPLY elly July 30, 2012 at 7:12 am Glad you liked it, Tia! I always tell myself I need to wear gloves around jalapenos and never remember. Not a good thing most of the time. :) REPLY erika September 30, 2012 at 2:58 pm Making this for dinner tonight. Here’s a tip, try putting the peppers in a small blender to chop instead of doing it with a knife. My husband loves the flavor of peppers, but doesn’t like the “crunch”, so I always do this with them. Also, trying stuffing pork loin with the cream cheese and pepper combo, then wrap it all in bacon!! REPLY Chelsea July 30, 2012 at 6:48 pm I just made this- my dad and I loved it. I hope it’s okay, I linked to this page on my cooking blog so people could see your recipe. I put the link up there in case you want to check it out. It was absolutely amazing, and I will definitely make it again! Thanks for the recipe! REPLY elly July 30, 2012 at 7:54 pm I’m so glad you and your dad enjoyed it, Chelsea! REPLY Kerstin July 30, 2012 at 8:35 pm I am always looking for new yummy chicken breast recipes – these look great! REPLY Peter @Feed Your Soul August 1, 2012 at 3:10 pm love the twist. love peppers. i will be trying this one. REPLY Tricia August 1, 2012 at 9:36 pm I just made this recipe for dinner tonight. To.Die.For!!! Not only was it simple to make, but had such incredible flavor! Best chicken recipe I have made in years! REPLY elly August 1, 2012 at 10:57 pm So glad you liked it, Tricia! REPLY mariah gardner August 2, 2012 at 3:20 pm I do not have an oven proof rack, can I make this in a glass baking dish instead? REPLY elly August 2, 2012 at 3:30 pm You can make it in a glass baking dish. The bottom might lose a little of its crispness. REPLY Suzanne August 3, 2012 at 3:21 pm This looks awesome! Hubs and I both love jalapeno poppers, so this dish is perfect for us. Can’t wait to try it. REPLY erica August 7, 2012 at 10:57 am Is there anything I can use to create a makeshift oven rack for my pan since I don’t have one.. I am super excited to make these tomorrow night for dinner!! REPLY elly August 7, 2012 at 11:01 am Hi Erica. If you have a roasting rack, you can use that flattened. Otherwise, I’d just put them right on a baking sheet. Toasting the panko ahead of time keeps it pretty crisp, so you should be fine. The underside might not be *quite* as crispy but you should be fine (and can always flip mid-way through). A baking stone might be good, too. REPLY Amanda August 7, 2012 at 1:04 pm I made this recently, and it was amazing. My whole family liked it. I used a pobalano pepper instead of jalapeno, though, so my toddler could eat it too. REPLY elly August 7, 2012 at 4:04 pm Awesome, glad you all liked it Amanda! REPLY Jenna August 7, 2012 at 6:40 pm We tried this tonight and loved it! I, too, doubled the jalapeños. I pounded ours thin and folded the chicken around the mixture. It would be delish with a good ranch dip too. Thanks for the and roasting rack tips…I know it made all of the difference :) REPLY elly August 7, 2012 at 7:41 pm Happy to hear you enjoyed it, Jenna! REPLY Nikki Craddock August 8, 2012 at 7:23 pm OMG…just made this tonight and it was soo yummy I already reviewed it on my blog! I linked your blog from mine, just wanted to tell you it was AMAZING! REPLY elly August 8, 2012 at 8:19 pm So happy you enjoyed it! REPLY Brooke August 9, 2012 at 8:18 pm Cooking now, should this be cooked covered or uncovered? I have a little jalapeño burn on my fingers, guess it’ll be a good pepper. REPLY elly August 9, 2012 at 10:26 pm uncovered REPLY Sarah August 12, 2012 at 4:05 pm This was absolutely incredible! I did not make a single change and it turned out fantastic!!! Thanks for a great recipe! REPLY elly August 12, 2012 at 5:17 pm Yay, Sarah! :) REPLY Amanda Turner August 12, 2012 at 6:03 pm Oh my GOODNESS!!! Made this last night for dinner and it was AMAZING!!!! We had our neighbors over for dinner bummer cause we didn’t have any left overs for lunch the next day!!! We used Anaheim peppers cause that is what is in our garden and the flavor in these were amazing! The chicken was so moist and the browned panko was a perfect addition to the outside of it! Def. adding this to my favorite list!! Thanks for the wonderful recipe! REPLY Amanda Turner August 12, 2012 at 6:04 pm Oh and I also have a nuwave oven and that is what I baked mine in…took half the time! Yummy!!! :D REPLY elly August 12, 2012 at 7:48 pm Glad to hear it was a hit, Amanda! REPLY Jenna August 14, 2012 at 7:50 pm Just made this for dinner tonight – yum!! I didn’t have panko or fresh jalapeño peppers, so I just used italian bread crumbs with the taco seasoning mixed in and chopped up some of my peppers from a jar. It was delicious! Thanks so much! REPLY Nicole August 15, 2012 at 6:20 pm Made this last night for dinner (saw it on Pinterest and it was review of the day) and it was sooooooo delicious! Thanks for sharing! I wish I had made more- it’s a keeper! I linked back to you in my blog. REPLY Charlotte August 17, 2012 at 2:00 pm I made this for dinner this week and it was unbelievable!!! Thank you so much for the wonderful recipe!! It was so easy and came out perfectly. The added crunch from toasting the panko beforehand really made the dish standout! And the melty, gooey cheese? Who doesn’t love that? Thanks again! REPLY Lanita August 19, 2012 at 11:06 am This was absolutely delicious. I will be making this again today. REPLY Cheyanne August 20, 2012 at 8:55 pm Im cooking this dish right now!!!! Can’t wait to try it. How many calories is this??? REPLY elly August 21, 2012 at 3:48 pm I’m not sure – it really depends on how big your chicken is, what kind of cheeses you use, etc. I usually enter recipes into to get nutritional value. REPLY me August 24, 2012 at 7:42 am next time, try using the seeds and membrane, thats the hottest part of a pepper :) REPLY elly August 24, 2012 at 10:07 am I always use the membrane, but these jalapenos were still really tame. Last year, it seemed like every jalapeno I got was SUPER spicy, which I loved. REPLY Sara August 24, 2012 at 9:28 am This looks so good. However, it seems odd to use taco seasoning for a jalapeno popper taste?? does it taste like tacos too? REPLY elly August 24, 2012 at 10:08 am It’s for seasoning the crust. It does not taste like tacos. REPLY Lauren August 24, 2012 at 12:39 pm Just made this last night. Came out great! I use the thinly sliced chicken breasts and put two together with the cheese filling in between. I used a few toothpicks to seal them up and they came out beautifully! Will definitely be making this again!!! REPLY Kristen August 29, 2012 at 5:48 pm Just a little tip from my many years of fine dining and other restaurant work….use serrano peppers instead. Serranos are often used in restaurants because they have a reliable/predictable heat factor. Jalapenos can vary anywhere from 2-10 on the heat scale, while serranos are generally a 6. Using these will prevent having “a dud” or having to taste them all before hand. *Keep in mind though, the smaller they are, the more kick they have. Happy cooking! Making this dish tonight! REPLY Melissa Belanger August 31, 2012 at 1:13 am Wow. Could this be any yummier looking? Another excuse to have jalapeno poppers…yes please! This is amazing :) Can’t wait to try it out. REPLY Krystal September 4, 2012 at 7:33 pm Tried this tonight for dinner but, took a short cut I had bought one of those new Kraft fresh take meal starters found in the dairy isle. I bought the cheddar bacon one & used this for the crumbs & cheese everything is already pretty mucheasured out for you & after reading the above thought bacon would be a good addition I also switched it up & used the Ortega jalapeno & onion taco seasoning . So yummy I would definitely make this again soon! REPLY Kevin (Closet Cooking) September 8, 2012 at 1:11 pm That jalapeno chicken looks and sounds so good! REPLY Kelly September 8, 2012 at 9:31 pm We made this tonight and it was amazing. Toasting the panko along with cooking on a wire rack turned out great and we will definitely be doing that with our other panko recipes. My husband really hates cream cheese so we substituted queso fresco instead and it was a great decision. Probably less gooey/cheesy but the flavor was really great. REPLY April September 10, 2012 at 8:44 pm I made this tonight, and it was the best stuffed chicken I have ever had! Thanks for the new go-to recipe! REPLY Jeanette September 15, 2012 at 7:30 pm This was the most amazing dish! I made extra & had left overs… Will definitely be making this again:-) REPLY colleen September 21, 2012 at 4:25 pm Just made this, turned out AMAZING! Really easy to follow directions too. I would say bake for at least 40 minutes though. REPLY Darlene M September 24, 2012 at 10:01 pm Made this tonight and it was delish! I made them into rolls instead of stuffing them and it worked like a charm!! REPLY Christine September 25, 2012 at 6:43 pm Made this tonight…it was awesome and easy to make. I never thought of toasting Panko in oil…great idea to keep it crunchy! Great recipe! REPLY Lindsay September 25, 2012 at 9:14 pm My husband is a big eater. Is 2 chicken breasts enough? What would I do to add to the ingredients if I did 3? REPLY elly September 25, 2012 at 10:35 pm You’d need to multiply all the ingredients by 1.5. REPLY Ash September 27, 2012 at 12:30 am I am hosting a party for 30, can you please tell me how to make it this crowd? Should times everything by 15? Isn’t that much? Thank you! REPLY elly September 27, 2012 at 7:14 am Ash, I’ve not made this for a crowd, but that’s what I would do. I would also coat the panko in batches, to be sure it all gets toasted instead of having some get toasted on the bottom but not the top, etc. REPLY Jessica October 11, 2012 at 7:19 pm Made this for dinner tonight! It was AMAZING!! Favorite thing I have ever made. Can’t wait to play around with the recipe…but it is fabulous the way it is REPLY Js October 15, 2012 at 11:35 am Like a dummy I didn’t read the directions right and added the taco seasoning to the cheese mixture and stuffed the chicken…hope it’s going to be ok. :/ REPLY Diane October 19, 2012 at 8:26 pm Myself and my other 2 sisters have been on a diet watching are carbs and fat . My sister came across this recipe and she made it tonight . We 3 take turns cooking for all of us as then we do not have a lot of leftovers. Well she made this tonight and I can only say one word…UUUUUUmmmmmmmmmmm HHHHHHHHHHHHHmmmmmmmmmm. It was fabulous . I can wait to have it again , it was mouth watering . What flavors this has . REPLY Nikki October 21, 2012 at 12:17 pm Elly I don’t like cream cheese in my poppers and normally when I get jalapeno poppers from a casual restaurant they come with cheese other than cream cheese…. do you think I could substitute the cream cheese for another type of cheese?? What would you recommend since I’m not a big fan of cream cheese? Thanks! REPLY elly October 21, 2012 at 8:05 pm I prefer poppers with cheddar instead of sour cream, but the cream cheese (and cheddar combo) really works well with this chicken. If you don’t want to use it I would just use cheddar (or whatever kind of cheese you like) but the filling just won’t be as creamy. REPLY chers October 23, 2012 at 8:04 pm I have been meaning to make this for awhile and i finally made it tonight!! Came our absolutely amazing!!! Thanks for the recipe! REPLY Katie October 24, 2012 at 8:37 am Hey! I made this last night, I thought I was all ready to go, turned out I wasn’t, however I improvised and it turned out fantastic! I did not buy thick chicken breasts, bought thin ones (problem 1), I also could not find fresh jalepenos, bought canned instead (problem 2), I had no toothpicks… :( (problem 3). So instead I pounded out the thin breasts, used canned jalepenos and rolled them up, placing the filled chicken on a baking sheet (I used a casserole pan), with the overlapping sides down. I was also short on time. So I turned the heat up to 425* and the time they cooked down to 20-25 minutes. Despite all the challenges turned out great! Also, good for quick preparation with canned goods on hand, versus fresh. Thanks for the recipe! Its definately a family favorite! REPLY Pam Watkins November 2, 2012 at 4:15 pm thanks so much for this recipe, I had a good year for peppers and am looking of ideas to use them up in. REPLY Alicious November 7, 2012 at 6:59 pm Holy crap! This is amazing. Browning the Pablo really does make it crisp as if it were fried!!! Thank you! REPLY Madeline Schmidt November 10, 2012 at 8:30 pm My boyfriend and I made this tonight with two of our friends, and it turned out wonderfully! We added a little bit of parmesan cheese to the panko (we actually used bread crumbs because they were handy) and it was delicious! Came out just like the picture! Everyone that walked through the room at our college tried it, and loved it! This will definitely be a regular meal for us! REPLY Scottie November 28, 2012 at 10:14 am This was the best chicken I have ever tasted! Even my picky eaters LOVED it! Thank you. REPLY Miranda December 3, 2012 at 11:21 am would a cooling rack work to bake them on?? im kind of confused on what to use for the “wire rack”? REPLY elly December 3, 2012 at 11:25 am Yep, that’s what I use. REPLY mjhjane December 17, 2012 at 8:15 am Made this last night…. Turned out pretty good! Did a couple things different. I used chopped canned jalapeño instead (all that we had). I also pounded the chicken breasts flat, placed the cream cheese mixture in the middle, and then rolled it up and secured with a tooth pick. Very yummy! REPLY Abbey December 19, 2012 at 9:28 am Any suggestions for a great side dish to pair with this? REPLY elly December 19, 2012 at 9:36 am Since the chicken is already breaded, I didn’t want to go too carby and served it with a salad with ranch dressing. Anything will be fine with it though, like rice (cheesy rice if you want even more cheese), and/or any green veg. I think corn fritters or bread would be good, too. REPLY Ashley January 11, 2013 at 10:30 am What is panko? and is there a substitute for it because after googling it, seems like its not sold locally alot. Thanks REPLY elly January 11, 2013 at 10:50 am Panko is Japanese bread crumbs. They get a lot crispier than traditional breadcrumbs, but you can use regular ones as a sub. Panko used to be hard to find a few years ago but now I see it everywhere, so hopefully you can find it. REPLY Jody Clark January 23, 2013 at 4:28 pm I made this today, it was awesome! Thanks for the great pin. REPLY Nicole January 24, 2013 at 3:55 am I got this from a friend that stumbled upon this from pinterest! It was amazing!!!!!!!!! REPLY michelle January 25, 2013 at 11:38 pm this looks amazing and so easy REPLY Dana January 28, 2013 at 4:37 pm Made this last night and it was delicious! Thank you for an amazing recipe to be added to our regular rotation! REPLY Jeff February 3, 2013 at 1:37 pm I love all that gooey-ness in there! And some great crunch going on there as well! Delicious! REPLY Landon February 6, 2013 at 12:51 pm We are gluten free at our house, so Panko is out of the question, but try grinding up some tortilla chips, or broken taco shells, I usually just keep a large ziplock around and dump the crumbs and broken chip leftovers from our tortilla chips and then use them to bread with. They brown nicely and add a nice corn flavor to Mexican food especially. add a little corn meal if you don’t have enough chip crumbs to finish your dish. Man this looks good though, I can see this on the menu soon! REPLY Chef dePaprika March 15, 2013 at 10:01 am A very nice version of the Jalapeno poppers. I must try it out. REPLY Myrna March 18, 2013 at 2:57 pm Just made this last night and it was amazing! A must try! REPLY Kristin March 26, 2013 at 11:45 pm I saw this recipe on Pinterest this past summer. It has become a family favorite – thank you for posting it! I love that it’s easy to adapt to life in China (some ingredients can be hard to find on occasion) and to everyone’s tastes. Lots of jalapeños for the hubby, none for the kids, & just a teeny bit for me. :) REPLY Shellye April 1, 2013 at 6:10 pm This is sooo yummy. I added another twist to your recipe…BACON!! I pre-cooked my bacon, cut into small pieces and added it to the cream cheese mixture…talk about heaven!! Just awesome! REPLY Bre May 14, 2013 at 2:30 pm Should I use canned jalapenos if I’m wanting to tame down the spice for my 4 yr old? Or do you think it would be enough for her to handle with the fresh? REPLY elly May 14, 2013 at 4:51 pm Bre – it really just depends on the jalapeno. Some of them are not even all that spicy, so it’s hard to tell. My 2yo son ate this without issue. We used 1 jalapeno and it wasn’t really a very spicy one. REPLY Bre May 14, 2013 at 8:42 pm Okay. Thank you!!! :) REPLY Henna July 2, 2013 at 7:50 am I’ve made this several times already, and each time it tastes better than the last! I finally made a blogpost about it! REPLY elly July 2, 2013 at 8:33 am Glad to hear you like it so much! REPLY Mike August 28, 2013 at 3:52 am You have a typo in your recipe. It says serves two when it should say a double recipe serves one. REPLY elly August 28, 2013 at 7:35 am Hah! :) REPLY Missy August 28, 2013 at 4:44 am This was really good…only one problem….all my cheesy goodness melted right out and onto the pan. I scraped and added it to the top. REPLY Brooke September 24, 2013 at 8:30 am I just got married and made this for our first meal at home and boy was it a hit! There was so much flavor and the jalapeno with the cheese was A-MAZING! I actually used minced jalapeno from a jar and I found that to be much spicier. Thanks for the recipe! REPLY Leah October 3, 2013 at 4:41 pm I’ve made this a couple times now and everyone in my house loves it! I use green chiiles instead of jalapeno’s …turns out awesome! REPLY Anna October 24, 2013 at 7:05 pm This was delicious! Thanks. REPLY Courtney October 28, 2013 at 8:54 am I’ve made this twice now and it is a family favorite! LOVE everything.single.thing.about it! I even used jarred peppers this last time to give it some more kick.

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