Last Updated on
Every Friday night, Eric and I have a date-night-at-home while the kids have what we’ve affectionately dubbed “fun night.” That basically means that they get to have a fun dinner of frozen foods or convenience foods that they’re in charge of making. This is usually a sampling of different frozen appetizers, or frozen pizzas, or hot dogs and shells and cheese. All 5 of them absolutely love these nights, and Eric and I love that it gives us a night off!
The two of us have the same thing every single Friday night, and our menus haven’t varied in probably 2 or 3 years. For me, I have 8 – 10 Jalapeno Poppers (I’m not picky and I’ve yet to really find a frozen brand of poppers that I don’t like!) with some kind of fun dipping sauce. Eric grills himself a steak either outside or on the stove, depending on the weather, and then some of our favorite kettle-style potato chips as a side. We both get exactly what we want, and we’ve yet to get tired of it. Every week I wonder how those poppers can still taste SO good.
In case it’s not obvious, I am a big Jalapeno Popper fan, but my favorite frozen ones are reserved solely for our Friday nights. So, when I, or anyone else for that matter, want that flavor during the week, I get a little creative. Just like with these Stuffed Jalapeno Chicken Rolls!
Stuffed Jalapeno Chicken Rolls
- 6 oz cream cheese, softened
- 2 fresh jalapeno peppers, seeds and membranes removed, finely diced
- 1 tsp salt
- 1/2 tsp garlic powder
- 1-1 1/2 lb boneless, skinless chicken breasts or tenderloins, pounded flat
- Salt and pepper, to taste
- 3 tbsp melted butter
- 1 cup breadcrumbs
- In a small bowl, combine the cream cheese, diced jalapenos, salt and garlic powder. Use immediately or refrigerate for a while to allow the flavors to combine.
- Spread some cream cheese-jalapeno mixture down the center of each piece of chicken.
- Roll up tightly and secure with a toothpick. Season each roll with salt and pepper to taste.
- Dip the chicken in the melted butter and then roll in the bread crumbs. Repeat until done. Place in a casserole dish and bake at 375 degrees for 20-25 minutes, depending on the thickness of the chicken, until fully cooked.