Jalapeño Popper Chicken Roulades

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Place panko in a pan on medium heat and toast until golden brown.
  • Place toasted panko in a shallow bowl and mix in taco seasoning. Set aside.
  • Beat egg and set aside.
  • Combine cream cheese, cheddar cheese, minced jalapeno, bacon crumbles and scallion in a bowl.
  • Slice each chicken breast lengthwise turning each breast into 2 pieces. Lightly pound each piece out until approximately 1/4 inch thick.
  • Salt and pepper each chicken piece.
  • Divide and spread cheese mixture down the center of each chicken piece. Roll into a roulade and secure top and both ends with toothpicks.
  • Brush each piece with egg mixture and coat in panko, being sure to cover all sides.
  • Place baking rack over a foil lined cookie sheet. Place each chicken roulade on the rack toothpick side up.
  • Bake on 400 for 20-25 minutes or until done.
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