Cheesy Jalapeño Popper Chicken

This was another weight watchers recipe that I tried, and this was amazing! I am totally going to make this again. Now that I've succesfully done a rolled chicken breast, the possibilities  are endless.

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 and 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.

This was so yummy and satisfying, I really can't wait to make this again. Using the freshly diced jalapeños to it, really gave it a great kick.



Credits:jalapeno baked stuffed chicken