Categories: Chicken
Ingredients
- 4 frozen jalapeno poppers
- 4 thin chicken cutlets, 1/8-inch thick (about 4 ounces each; pounded if needed)
- Kosher salt and freshly ground pepper
- 4 ounces cream cheese, at room temperature
- 1/3 cup all-purpose flour
- 1 large egg
- 1/2 cup plain breadcrumbs
- 2 tablespoons olive oil
Directions
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Special equipment: four 6-inch wooden skewers
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Cook the jalapeno poppers according to package directions. Set aside to cool.
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Position a rack in the upper third of the oven and preheat to 400 degrees F. Set a baking rack into a rimmed baking sheet.
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Sprinkle the cutlets with salt and pepper. Put smooth side-down on a work surface with the short ends parallel to the edge of the countertop. Spread a fourth of the cream cheese over a cutlet, leaving about a 1/4-inch border. Lay a jalapeno popper across the short end closest to you and roll up to enclose the popper. Secure with a 6-inch wooden skewer. Sprinkle the cutlet with salt and pepper. Repeat with the remaining cutlets, cream cheese and poppers.
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Put the flour in a shallow dish. Beat the egg until very loose in a second shallow dish. Put the breadcrumbs in a third shallow dish.
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Coat the chicken roll-ups in the flour and the dip in the egg, letting any excess drip off. Then fully coat in the breadcrumbs. Transfer to a plate.
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Heat the oil in a large nonstick skillet over medium-high heat. Place the roll-ups in the skillet, seam-side down, and cook until golden brown on all sides, turning as needed, about 5 minutes. Transfer the chicken to the rack on the prepared baking sheet. Bake until cooked through, about 15 minutes.
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Remove the skewers from the chicken, cut each roll-up in half and serve.