Cheesy Jalapeno Popper Chicken

Ingredients:

2 boneless, skinless chicken breasts
1/2 cup panko breadcrumbs
2 teaspoons canola oil
1 large egg
1 slice bacon, cooked until crisp and crumbled
2 jalapeños, seeds and ribs removed, minced
2 oz cream cheese, at room temperature
2 oz shredded cheddar cheese
1 tablespoon chopped scallions

Instructions:

Place the chicken on a cutting board. Working with one breast at a time, place your hand on top and use a sharp knife to cut the breast in half horizontally, to make two thinner chicken cutlets. (Don’t worry if they’re not perfectly even, mine never are!) Place each cutlet between two sheets of plastic wrap and use a meat mallet or skillet to pound to 1/4-inch thickness.

Preheat oven to 375 F. Place a wire rack inside a rimmed baking sheet and spray the rack with nonstick cooking spray.

Add the panko and oil to a skillet, and stirring frequently, toast the breadcrumbs until they are golden brown, about 10 minutes. Transfer the breadcrumbs to a wide, shallow dish. Crack the egg into a second wide, shallow dish and use a fork to break it up.

In a medium bowl, stir together the crumbled bacon, jalapeños, cream cheese, cheddar cheese and scallions.

Season the chicken on both sides with salt and pepper. Divide the cream cheese mixture evenly among the four chicken cutlets, spreading the mixture to within about 1/4-inch of the edge. Roll each chicken cutlet up, and secure the ends with toothpicks to prevent the cheese from spilling out as they cook.

Working with one piece of chicken at a time, dip it first in the egg to coat all sides, then transfer to the panko and coat it completely. Transfer to the prepared rack. Repeat with the remaining pieces of chicken. Bake for about 30 minutes, or until the chicken is cooked through.

From traceysculinaryadventrues.blogspot.com