Stuffed Jalapeno Chicken Rolls!

Ok, seriously, I really need to take a break from the chicken! But this recipe, I will tell you was SO good! The recipe calls for 1-2 Jalapeno peppers but Brian can not do spicy (wimp) so I only used a little over 1 pepper. It was def. not spicy so if you can deal with some spice, I would recommend using at least 2 peppers! You can either use chicken breasts or chicken tenders. I would highly recommend the tenders. It is way easier to fold and make in to a perfect roll!

I added a salad with spinach, thousand island dressing and some shredded cheese of choice. I used mozzarella. I also drizzled some fried onion strings over the top of the salad.  Also, a 7 grain lemon rice served with it was perfect! It was def. a fattening dinner :)

Not the greatest picture but it was amazingly good!

Stuffed Jalapeno Chicken Rolls

• 4 oz. cream cheese, softened
• 1-2 fresh jalapeno peppers, seeds and membranes removed, finely diced
• 1 t. salt
• 1/2 t. garlic powder
• 1 lb. boneless, skinless chicken breasts or tenderloins, pounded flat
• Salt and pepper, to taste
• 3 T. melted butter
• 1 c. breadcrumbs
• 1. In a small bowl, combine the cream cheese, diced jalapenos, salt and garlic powder. Use immediately or refrigerate for a while to allow the flavors to combine.
  
  2. Spread some cream cheese-jalapeno mixture down the center of each piece of chicken.
  
  3. Roll up tightly and secure with a toothpick. Season each roll with salt and pepper to taste.
  4. Dip the chicken in the melted butter and then roll in the bread crumbs. Repeat until done. Place in a casserole dish and bake at 375 degrees for 20-25 minutes, depending on the thickness of the chicken, until fully cooked.