Jalapeno Popper Chicken Roll-Ups

• 4 whole Chicken Breasts, Boneless, Skinless
• 4 ounces, weight Cream Cheese, Softened
• 1 whole Jalapeno
• 1- 1/2 cup Panko Bread Crumbs
• 1/2 cups Shredded Cheddar Cheese
• 2 whole Egg Whites
• 8 pieces Toothpicks
• Salt And Pepper, to taste

1. Preheat oven to 350 degrees.
2. Slice the jalapeno very thinly, including the seeds if you like heat, and seeding it first if you do not.
3. Prep the chicken by pounding it to 1/4-inch thickness.
4. I put mine in a gallon Ziploc bag and hit it with a can, but use whatever works.
5. Whisk the egg whites in a shallow dish.
6. In another dish, combine the bread crumbs and salt and pepper.
7. Mix together the cream cheese (softened) and cheddar in a small dish.
8. Now that youve dirtied most of the dishes in your house, youre ready to assemble:
9. dip both sides of the chicken in the egg whites, then the bread crumbs, being sure to coat it well spread the cheese mixture onto one side of the chicken breast layer on some jalapenos, as many as you desire, from 3-8 slices, depending on preference roll the chicken from the small pointy end to the top, and secure with toothpicks place on a baking sheet
10. Once all slices of chicken have been assembled, sprinkle the remaining bread crumbs on the chicken breasts.
11. Bake at 350 degrees for 25-35 minutes, or until the internal temperature reaches 170 degrees.
12. Serve with ranch or blue cheese dressing for dipping.

chicken breasts, weight cream cheese, jalapeno, bread crumbs, cheddar cheese, egg whites, toothpicks, salt

Taken from tastykitchen.com/recipes/main-courses/jalapeno-popper-chicken-roll-ups/ (may not work)