Jalapeño and Cream Cheese Stuffed Chicken
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Jalapeño poppers transform chicken breast into a juicy roll with a creamy center and a crispy exterior. Store-bought jalapeño poppers (filled battered peppers) are placed on a thin chicken patty smeared with cream cheese, and then rolled up. The chicken rolls are pan-fried until crispy, then finished in the oven. Serve immediately with ranch dressing for dipping and enjoying.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken cutlets, 0.3 cm thick (about 100 g each; beat if necessary)
- 4 frozen jalapeño poppers
- 110 g of cream cheese, room temperature
- 1/3 cup premium flour
- 1 large egg
- 0.5 cup plain breadcrumbs
- 2 tbsp. l. olive oil
- Additional device: 4 wooden skewers, 15 cm long.
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Recipes with similar ingredients: chicken breasts, jalapeno pepper, breadcrumbs, eggs, cream cheese
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to 200°C (400°F). Place the rack on a rimmed baking sheet. Prepare the jalapeño poppers according to package directions. Set aside to cool.
- Season the chicken cutlets with salt and black pepper. Place them flat-side down on a work surface with the short ends parallel to the edge. Spread a quarter of the cream cheese on each cutlet, leaving about 0.5 cm from the edges. Place a jalapeño across the short end closest to you and roll up. Secure with a wooden skewer. Sprinkle the chicken with salt and black pepper. Repeat with the remaining cutlets, cream cheese, and jalapeño.
- Place flour in a shallow bowl. Beat the egg in another shallow bowl. Place breadcrumbs in a third shallow dish. Dredge the chicken rolls in flour and dip them in the egg. Let any excess drip off, then coat completely. breadcrumbsTransfer to a plate.
- Heat olive oil in a large nonstick skillet over medium-high heat. Place the chicken rolls in the skillet, seam-side down, and cook until golden brown on all sides, turning as needed, about 5 minutes. Transfer the chicken to a wire rack on a baking sheet. Bake until cooked through, about 15 minutes.
- Remove the skewers from the chicken, cut each roll in half and serve.
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