I love stuffing jalapeno with cream cheese and I love chicken so it just seemed natural to combine the two together. I started by pounding out a couple of chicken breasts; I should have maybe flattened them a little more but it still worked very well. Quite tasty although Charles and I both agreed to use more jalapeno next time!
- 2 boneless skinless chicken breasts
- 2 – 3 o.z. cream cheese
- 2 jalapeno
- salt and pepper
- cheddar cheese
Pound chicken breast to even out and thin. Place 1/2 of the cream cheese in the center of each breast. Sprinkle with diced jalapeno.
Season with salt and pepper and roll up, tuck in ends to help keep the cream cheese inside the chicken. Secure with toothpicks and season with a bit more salt and pepper and a bit of cayenne if desired.
Bake at 425 degrees for 30 minutes or until chicken in cooked through and juices are clear. Sprinkle with cheddar cheese and broil one to two minutes to melt. Remove from oven and allow to rest 4 – 5 minutes before serving.
Enjoy ~ Kimberly