Categories: Chicken
Ingredients
- 4 Chicken Breasts, butterflied
- 1 Brick of Cream Cheese, softened
- 1/2 cup Mezzetta Tamed Jalapeno Peppers, diced
- 1/2 cup Cheddar Cheese
- 8 slices of Bacon, cooked and chopped into bite sized pieces
- 1/2 cup Corn Starch
- 2 eggs, beaten
- 1 cup Panko Bread Crumbs
- Olive Oil
Directions
- Start by mixing the cream cheese, cheddar cheese and jalapenos together in a small bowl to create a spread.
- Pat the chicken breasts dry, and spread about 2 tablespoons of the cheese spread onto the chicken.
- Sprinkle chicken breasts with bacon and starting on one end, roll the chicken up, making sure to place the seam down to secure.
- Dredge the chicken breast rolls ups in the corn starch, dip into the eggs and then into the panko breadcrumbs, pressing to coat.
- In a large oven safe pan, add olive oil and heat until shimmering.
- Pan fry the chicken breasts, seam side down first. Flip when golden brown, or about 4 minutes.
- Cook both sides until golden brown and transfer into a 350* oven until cooked through, about 20 minutes.
- Cheese mixture should be melted and chicken juices should run clear.
- Serve and enjoy!