Mmmm, I’m getting hungry again just thinking about last night’s dinner! I love jalapeno poppers. They are the only thing worth ordering off the Sonic menu, in my opinion (except the drinks, of course). So when I saw this pin for jalapeno popper chicken, I had to try it out. Immediately.
I didn’t have chicken breast because I’d just used it all up in my freezer meals, so I used boneless skinless thigh meat instead. Because I couldn’t “stuff” them (thigh meat ends up as a thin, sort of mangled cut) I figured I would make a roulade. Yes, I just went there. I don’t watch the Food Network for nothing. A roulade is just the French way of saying I rolled the meat around the filling. But roulade- say it with me- roulade, sounds so much fancier. I made my filling, spooned it over the chicken, rolled it up and held it together with toothpicks. Then I dredged it in egg and panko crumbs and baked on a cookie sheet for about 25 mins. Oh. My. Goodness. I ate two pieces and wished I’d made more. I have nothing bad to say about this meal. At all. I will make it again and again and again! Soooooo good! And it’s way better for you than fried jalapeno poppers would be anyway. Well, her version is. I used regular cream cheese and colby jack because I think it melts better and is yummy in Mexican style foods. Either way, enjoy!
2 tsp. canola oil
1.5 – 2 tsp. taco seasoning or mixture in notes*
2 oz. reduced fat cream cheese
1/4 cup shredded cheddar cheese (we used 2%)
1-2 jalapeño peppers, seeds and ribs removed, minced
2 chicken breasts