Jalapeño Popper Chicken Roulades

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 8 ounces softened cream cheese or 8 ounces reduced-fat cream cheese
• 1 cup shredded cheddar cheese or 1 cup two percent cheddar cheese
• 4 chicken breasts, halved
• 2 minced jalapenos with seeds (remove seeds for less heat)
• 4 slices crispy bacon
• 1 1/2 cups panko breadcrumbs (or whole wheat for a healthier version)
• 2 tablespoons taco seasoning
• 1/2 cup minced scallion
• 1 egg, beaten
• salt and pepper
• toothpick

Recipe

• 1 preheat oven to 400 degrees.
• 2 place panko in a pan on medium heat and toast until golden brown.
• 3 place toasted panko in a shallow bowl and mix in taco seasoning. set aside.
• 4 beat egg and set aside.
• 5 combine cream cheese, cheddar cheese, minced jalapeno, bacon crumbles and scallion in a bowl.
• 6 slice each chicken breast lengthwise turning each breast into 2 pieces. lightly pound each piece out until approximately 1/4 inch thick.
• 7 salt and pepper each chicken piece.
• 8 divide and spread cheese mixture down the center of each chicken piece. roll into a roulade and secure top and both ends with toothpicks.
• 9 brush each piece with egg mixture and coat in panko, being sure to cover all sides.
• 10 place baking rack over a foil lined cookie sheet. place each chicken roulade on the rack toothpick side up.
• 11 bake on 400 for 20-25 minutes or until done.