Want to make a fancy meal that isn’t expensive and is even pretty easy to make?
This recipe is bound to impress!
Not only does it taste amazing and look like a gourmet chef created it, but it is also easy to make – and won’t break the bank!
I am a big fan of foods with a bit of heat, so I took the concept of Cordon Bleu and spiced it up a bit. (It has Jalapeños, so yep! It had a bit of kick!)
First, thaw 2 large chicken breasts. If you want to go with fresh cuts, go for it! Frozen tends to be less expensive and lasts longer.
Prep your ingredients: shred your cheese, dice the jalapeños, mince the garlic, and soften the cream cheese.
Combine these ingredients, along with the salt, pepper, and cayenne powder and mix well.
Next, butterfly cut your breasts. This simply means cutting it almost in half between the top and bottom of the breast, but leaving it attached at one side.
Cover with plastic wrap and flatten with a meat tenderizer. Don’t hammer it too thin, though!
Pat the chicken dry with paper towel.
Add the cheese mix and spread evenly on the chicken.
Next, roll it up!
Wrap in plastic…
… and roll it tightly so it looks like the photo above.
Refrigerate for 30 minutes. This will help the roll to hold shape during the cooking process.
If you are in a hurry, you can pop them in the freezer for about 10 minutes, instead.
To coat it and give it a nice crunchy finish with a golden color, dredge in flour. I used to skip this step and go straight to the beaten eggs, however flour helps the egg adhere to the chicken.
Once floured, cover well in egg, then dredge in the Panko crumbs.
Add to a pre-heated pan with canola oil on high heat.
Rotate the rolls so they brown evenly on all sides.
You are not trying to cook them thoroughly at this point, so don’t worry about that. You are simply getting that golden finish.
Place on a baking sheet and put in the oven for 20 minutes at 350º or until the internal temperature reaches 165º
Slice into rounds and serve on rice. (CLICK HERE FOR THE ROSEMARY RICE RECIPE)
Add a side of some balsamic Brussels sprouts and you are set!
2 large chicken breasts, thawed
1 large jalapeño, diced
1/2 cup cheddar cheese, shredded
1/4 cup cream cheese
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
Refrigerate for 30 minutes.
Butterfly cut the chicken breasts and flatten with a meat tenderizer.
Mix cream cheese, cheddar cheese, jalapeños, garlic, salt, pepper, and cayenne pepper.
Spread cheese mix evenly on the chicken.
Roll tightly, using plastic wrap, and refrigerate for 30 minutes.
Remove plastic wrap and add rolls to a pre-heated pan with oil on high heat.
Sear the sides evenly until golden brown.
Place in oven at 350º for 20 minutes or until interior temperature reaches 165º
Slice into rounds and serve on rice.