Cheesy Jalapeno Popper Baked Stuffed Chicken

Cheesy Jalapeno Popper Baked Stuffed Chicken

This recipe is gluten free.

Ingredients

  • 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 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 (GF Schaar bread crumbs)
  • 1 1/2 juicy limes, juice of
  • 1 tbsp olive oil
  • salt and fresh pepper
  • olive oil non-stick spray

Directions

  1. Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
  2. Combine cream cheese, cheddar, scallions, jalapeño 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.