Jalapeno Popper Baked Stuffed Chicken

I've only recently discovered Skinny Taste and have saved several of her recipes to try. If the rest are anywhere near as good as this jalapeno popper chicken, I'll have many new dishes for the rotation.

Her process of dipping the chicken first in a combo of olive oil and lime juice then into whole wheat bread crumbs made for a crunchy, light coating over the juicy chicken and creamy filling.

These are the perfect way to indulge in game-day jalapeno poppers at dinner time!

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 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

Method:

1. Wash and dry chicken cutlets, season with salt and pepper.  Preheat oven to 450°. Line a baking sheet with foil and place a baking rack (I used a cookie cooling rack) over the foil; spray rack 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.

Souce: Skinny Taste