Cheesy Jalapeño Popper Baked Stuffed Chicken

 

Cheesy Jalapeño Popper Baked Stuffed Chicken

Ingredients 

• ▢ 4 slices bacon, cooked and crumbled
• ▢ 3 jalapeños, chopped (remove seeds for milder)
• ▢ 4 oz cream cheese, softened
• ▢ 4 oz shredded cheddar jack, Sargento
• ▢ 2 tbsp chopped scallions
• ▢ 8 thin sliced skinless chicken breast cutlets, 3 oz each
• ▢ 1/2 cup Italian seasoned breadcrumbs
• ▢ 1 1/2 juicy limes, juice of
• ▢ 1 tbsp olive oil 
• ▢ salt and fresh pepper
• ▢ olive oil non-stick spray

Instructions 

• 1. Wash and dry chicken cutlets, season   with salt and pepper.  Preheat oven to 450°F.
  
  
• 2. Lightly spray a baking dish with non-stick spray.
  
  
• 3. Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
  
  
• 4. Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet.
  
  
• 5. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
  
  
• 6. Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
  
  
• 7. Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken.
  
  
• 8. When finished, lightly spray the top of the chicken with oil spray.
  
  
• 9. Bake 22-25 minutes, serve immediately.