Jalapeno Popper Chicken

• 4 ounces, weight Cream Cheese (half Of An 8-ounce Package)
• 2 Tablespoons Canned Jalapenos, Seeded, Chopped
• 2 teaspoons Jalapeno Juice (from The Can Of Jalapenos)
• 1 cup Rice Krispies, Crushed
• 13 cups Italian Style Bread Crumbs
• 1/2 cups Buttermilk
• 1 whole Egg
• 3 pieces Medium Sized Boneless, Skinless Chicken Breasts

1. Preheat your oven to 350 F. Line a cookie sheet with tin foil and spray it with non-stick spray.
2. Set aside.
3. Measure out your cream cheese into a microwave safe bowl, and microwave for 30 or 40 seconds until it is soft enough to stir smoothly.
4. Add the chopped jalapenos and jalapeno juice.
5. Set this aside.
6. Pour the Rice Krispies into a freezer bag, seal the bag and crush them up really well, then pour them into a medium sized bowl.
7. Add the bread crumbs.
8. In another bowl whisk together the egg and buttermilk.
9. Put the chicken breasts onto a work surface between two sheets of plastic wrap.
10. Flatten the chicken breasts with a cleaver.
11. Dip each breast in the egg/buttermilk mixture, then cover it with the Rice Krispie/bread crumbs and set it on the prepared pan.
12. In the center of each breast, drop a third of the cream cheese mixture, then roll the chicken up and hold it in place with a toothpick.
13. Bake for 45-60 minutes.

weight cream cheese, jalapeno juice, rice krispies, italian style bread crumbs, buttermilk, egg, chicken breasts

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