Jalapeño and Cream Cheese Stuffed Chicken

Ingredients:

• 4 chicken cutlets, 0.3 cm thick (about 100 g each; beat if necessary)
• 4 frozen jalapeño poppers
• 110 g of cream cheese, room temperature
• 1/3 cup premium flour
• 1 large egg
• 0.5 cup plain breadcrumbs
• 2 tbsp. l. olive oil
• Additional device: 4 wooden skewers, 15 cm long.

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 200°C (400°F). Place the rack on a rimmed baking sheet. Prepare the jalapeño poppers according to package directions. Set aside to cool.
2. Season the chicken cutlets with salt and black pepper. Place them flat-side down on a work surface with the short ends parallel to the edge. Spread a quarter of the cream cheese on each cutlet, leaving about 0.5 cm from the edges. Place a jalapeño across the short end closest to you and roll up. Secure with a wooden skewer. Sprinkle the chicken with salt and black pepper. Repeat with the remaining cutlets, cream cheese, and jalapeño.
3. Place flour in a shallow bowl. Beat the egg in another shallow bowl. Place breadcrumbs in a third shallow dish. Dredge the chicken rolls in flour and dip them in the egg. Let any excess drip off, then coat completely. breadcrumbsTransfer to a plate.
4. Heat olive oil in a large nonstick skillet over medium-high heat. Place the chicken rolls in the skillet, seam-side down, and cook until golden brown on all sides, turning as needed, about 5 minutes. Transfer the chicken to a wire rack on a baking sheet. Bake until cooked through, about 15 minutes.
5. Remove the skewers from the chicken, cut each roll in half and serve.