Cheesy Jalapeño Popper Baked Stuffed Chicken
2 slices center cut bacon, cooked and crumbled
3 jalapeños, chopped (remove seeds for milder)
3 oz lowfat cream cheese, softened
4 oz reduced fat shredded cheddar cheese
2 tbsp chopped scallions
8 thin sliced skinless chicken breast cutlets
1/2 cup Italian seasoned whole wheat breadcrumbs
1/2 teaspoon lime juice
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray
Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. spray a baking dish with non-stick spray.
Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
Lay out chicken cutlets and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.