Jalapeno Popper-Stuffed Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 435
- Total Fat
- 22
- Saturated Fat
- 8
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 37
- Cholesterol
- 177
- Sodium
- 517
- Total: 1 hr 15 min
- Active: 1 hr
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
Special equipment:
four 6-inch wooden skewers- Cook the jalapeno poppers according to package directions. Set aside to cool.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the skewers from the chicken, cut each roll-up in half and serve.