Jalapeño Popper Stuffed Chicken

Finely (finely!) dice the jalapenos. I use a food processor. Combine the jalapenos with the cream cheese and shredded cheddar cheese. Set aside.

Place the chicken breasts in a large zip top bag and use a meat tenderizer or large pan to flatten the chicken. You want these very thin.

After you pound the chicken, take one breast and place it on a cutting board. Spoon 1/4 of the cream cheese mixture onto the chicken and flatten with your hand. Roll the chicken up and press gently so it stays together. Roll in the breadcrumbs.

Preheat your oven to 350ºF and preheat a skillet on medium heat. Drizzle skillet with olive or canola oil. Place the chicken into the pan. Brown every side except the one that has the seam. You don’t want the cheese to burn.

After you have browned each side of the chicken, place in the oven for about 20 minutes or until the chicken is completely cooked.

Enjoy!

Note that using 2 jalapeño peppers does not make this recipe spicy at all! You can taste the flavor of the jalapeño but not the spice. If you want it to be spicy, I suggest adding an additional pepper.