Jalapeno Popper Chicken Roll-Ups

Preheat oven to 350 degrees.

Slice the jalapeno very thinly, including the seeds if you like heat, and seeding it first if you do not.

Prep the chicken by pounding it to 1/4-inch thickness. I put mine in a gallon Ziploc bag and hit it with a can, but use whatever works.

Whisk the egg whites in a shallow dish. In another dish, combine the bread crumbs and salt and pepper.

Mix together the cream cheese (softened) and cheddar in a small dish.

Now that you’ve dirtied most of the dishes in your house, you’re ready to assemble:

– dip both sides of the chicken in the egg whites, then the bread crumbs, being sure to coat it well
– spread the cheese mixture onto one side of the chicken breast
– layer on some jalapenos, as many as you desire, from 3-8 slices, depending on preference
– roll the chicken from the small pointy end to the top, and secure with toothpicks
– place on a baking sheet

Once all slices of chicken have been assembled, sprinkle the remaining bread crumbs on the chicken breasts. Bake at 350 degrees for 25-35 minutes, or until the internal temperature reaches 170 degrees.

Serve with ranch or blue cheese dressing for dipping.