Jalapeño Popper Chicken Roulades - cooking recipe

Ingredients

8 ounces softened cream cheese or 8 ounces reduced-fat cream cheese
1 cup shredded cheddar cheese or 1 cup two percent cheddar cheese
4 chicken breasts, halved
2 minced jalapenos with seeds (remove seeds for less heat)
4 slices crispy bacon
1 1/2 cups panko breadcrumbs (or whole wheat for a healthier version)
2 tablespoons taco seasoning
1/2 cup minced scallion
1 egg, beaten
salt and pepper
toothpick

Preparation

Preheat oven to 400 degrees.
Place panko in a pan on medium heat and toast until golden brown.
Place toasted panko in a shallow bowl and mix in taco seasoning. Set aside.
Beat egg and set aside.
Combine cream cheese, cheddar cheese, minced jalapeno, bacon crumbles and scallion in a bowl.
Slice each chicken breast lengthwise turning each breast into 2 pieces. Lightly pound each piece out until approximately 1/4 inch thick.
Salt and pepper each chicken piece.
Divide and spread cheese mixture down the center of each chicken piece. Roll into a roulade and secure top and both ends with toothpicks.
Brush each piece with egg mixture and coat in panko, being sure to cover all sides.
Place baking rack over a foil lined cookie sheet. Place each chicken roulade on the rack toothpick side up.
Bake on 400 for 20-25 minutes or until done.