Stuffed Jalapeno Chicken Rolls
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
These are super freezer friendly too. What I find works the best is prepping them through the breadcrumb step, and then freezing on a cookie sheet before putting into a freezer bag for long term storage. Then, I just cook them right from the freezer without thawing for about 45 minutes to an hour at 400 degrees. Perfection!