Cheesy Jalapeño Popper Baked Stuffed Chicken

2 slices center cut bacon, cooked and crumbled

3 jalapeños, chopped (remove seeds for milder)

3 oz 1/3 less fat cream cheese, softened

4 oz reduced fat shredded cheddar jack

2 tbsp chopped scallions

8 thin sliced skinless chicken breast cutlets, 3 oz each

1/2 cup Italian seasoned whole wheat breadcrumbs

1 1/2 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°. Lightly spray a baking dish with non-stick spray.Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl. Lay chicken cutlets on a working surface 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. Bake 22-25 minutes, serve immediately.

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