Cheesy Jalapeño Popper Baked Stuffed Chicken

• 2 slices center cut bacon, cooked and crumbled
• 3 jalapenos, chopped (remove seeds for milder)
• 3 oz 1/3 less fat cream cheese, softened
• 4 oz reduced fat shredded cheddar jack (Sargento)
• 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 juicy limes, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray

1. Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450u0b0. Lightly spray a baking dish with non-stick spray.
2. Combine cream cheese, cheddar, scallions, jalapeno and bacon crumbles in a medium bowl.
3. 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.
4. Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
5. 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.
6. Bake 22-25 minutes. Serve immediately.

center, jalapeufos, cream cheese, cheddar jack, scallions, chicken breast cutlets, italian seasoned whole wheat breadcrumbs, juicy limes, olive oil, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/cheesy-jalapeno-popper-baked-stuffed-chicken-51686921 (may not work)