Jalapeño Popper Chicken Roulades

A twist on jalapeno poppers served up as a main course.

• Ready In: 40 mins
• Serves: 4
• Yields: 6-8 roulades

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

Directions

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.