Happy Saturday! I “created” this recipe a few weeks ago, in a desperate kitchen time of, “what’s for dinner?”. It was a hit, and quickly made its way onto our routine menu.
First time ever, I’m giving you step by step instructions. Here we go!
Pepper Jack Chicken Rolls
- boneless, skinless chicken breast (1 per person, depending on size)
- 2 pepper jack cheese, slices(per chicken breast) cut in half
- toothpicks or cooking twine
- 1/2-1 package Ritz crackers, crushed
Pound out each individual chicken breast to about 1/4″ thickness. Not too long ago I read
where you could use a gallon Ziploc bag when pounding out chicken. So, today, in another desperate kitchen time of, “I’m out of Saran Wrap?, I gave it a try, for the first time. Success! I will do this every time. Not as messy, easier, and well…it just worked great.
After all the chicken has been pounded to 1/4″, lay flat on cutting board, and place slices of pepper jack cheese on top. The amount of cheese you use, is personal preference. I used 2 – 2 1/2 half slices.
Next, gently roll, making sure to keep the cheese on the inside. (You may need to press it into the center of the chicken, as you roll it. Secure with cooking twine. Or…in another desperate kitchen time, “I can’t find the cooking twine!”, you may need to resort to toothpicks. (remove before serving)
Roll each pepper jack chicken roll, in crushed Ritz crackers, patting extra crumbs in to completely cover.
Place in a preheated skillet, lightly coated with olive oil, and brown on all sides.
Transfer to a glass casserole dish and bake at 375 degrees, until internal temperature is 180 degrees. Approximately 30 minutes. Notice some of the cheese “oozed” out as it melted, that’s ok, it’s still delicious.
Tonight, I served our Pepper Jack Chicken Rolls with Orzo Pilaf, and sautéed Green Beans.