Jalapeno popper chicken
3 chicken breasts
Filling:
100 g cream cheese
Finely chopped jalapeño (to taste)
25 g crushed nacho chips
50 g shredded cheese (e.g., cheddar or mozzarella)
Coating:
Lemon juice
A splash of olive oil
Bread Coating:
30 g panko breadcrumbs
25 g nacho chips
Slice each chicken breast into three thin pieces. To do this easily, lay the breast flat on a cutting board, place your palm on top, and carefully cut with a very sharp knife to create three thin slices.
In a bowl, mix together the cream cheese, finely chopped jalapeño, crushed nacho chips, and shredded cheese until well combined.
Take a tablespoon of the filling and place it on each slice of chicken. Roll the chicken tightly around the filling.
In a small bowl, combine lemon juice and a splash of olive oil. In another bowl, blend the breadcrumbs with crushed nacho chips to create the breading mixture.
Dip each rolled chicken piece into the lemon-oil mixture, ensuring it’s well coated, then roll it in the bread mixture until fully covered.
Place the coated chicken rolls on a baking sheet. Bake in a preheated oven at 200°C (392°F) for 30-40 minutes or until the chicken is cooked through and golden brown.
Serve the chicken rolls with a side of salad, rice, salsa, avocado, lime, and even sour cream for dipping.