Jalapeno Popper Chicken Roulade

(from castro15’s recipe box)

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

  1. Start by mixing the cream cheese, cheddar cheese and jalapenos together in a small bowl to create a spread.
  2. Pat the chicken breasts dry, and spread about 2 tablespoons of the cheese spread onto the chicken.
  3. Sprinkle chicken breasts with bacon and starting on one end, roll the chicken up, making sure to place the seam down to secure.
  4. Dredge the chicken breast rolls ups in the corn starch, dip into the eggs and then into the panko breadcrumbs, pressing to coat.
  5. In a large oven safe pan, add olive oil and heat until shimmering.
  6. Pan fry the chicken breasts, seam side down first. Flip when golden brown, or about 4 minutes.
  7. Cook both sides until golden brown and transfer into a 350* oven until cooked through, about 20 minutes.
  8. Cheese mixture should be melted and chicken juices should run clear.
  9. Serve and enjoy!

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