Rocco's Chicken and Cheese Poppers

Ingredients

6 jalapeño peppers
1 cup (about 3.5 ounces) shredded chicken breast meat from a rotisserie or roast chicken
1/4 cup reduced-fat cream cheese
1/4 cup reduced-fat sour cream
1/4 cup chopped scallions
1/2 cup (about 2 ounces) shredded 75% reduced-fat cheddar, such as Cabot
Salt and pepper
1/2 cup whole wheat flour
1 1/2 cups whole wheat panko breadcrumbs, such as Ian’s All-Natural
4 large egg whites

Nonstick cooking spray

Yields: Makes 12 poppers

Preparation

Preheat the broiler on high. Place a wire baking rack on a foil-lined baking sheet.

Cut each jalapeño in half and scrape out the seeds and membranes. Place the jalapeños on the prepared baking sheet, and broil until they begin to char slightly and are partially cooked, about 2 minutes. Allow the jalapeños to cool completely.

Preheat oven to 450°F.

In a small bowl, mix together the chicken, cream cheese, sour cream, scallions and cheese. Season with salt and pepper to taste. Divide the filling into 12 equal parts and fill each jalapeño half with the chicken mixture, packing it in tightly.

Put the flour in a shallow dish. Put the panko in a small dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.

Working in batches, dredge the jalapeños in the flour, shaking off any excess. Add the jalapeños to the egg whites and toss to coat completely, bring careful not to let the filling come out. Add the jalapeños, a few pieces at a time, to the panko and coat completely.

Spread the jalapeños out on the wire rack and season them generously with salt and pepper. Spray the jalapeños lightly with cooking spray. Bake until the breading is golden brown and crispy and the cheese is melted throughout, about 20 minutes.