I made some changes to this recipe like not rolling the chicken up. It's hard and I can never get my filling to stay inside... so I gave up.
Also, forgive my pictures. I need a new camera like no one's business. (Santa, are you paying attention?!)
Jalapeno Popper Chicken:
(adapted from Skinnytaste)
2 slices bacon, cooked and crumbled
3 jalapeños, seeds removed and chopped
3 oz reduced fat cream cheese, softened
4 oz reduced fat shredded cheddar jack
8 thin sliced skinless chicken breast cutlets
1/2 cup whole wheat breadcrumbs
Juice of 1 lime
1 tbsp olive oil
salt and pepper
Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
In a medium bowl mix together the cream cheese, cheddar, jalapeños, and bacon.
Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Place the breadcrumbs in one bowl and the olive oil, lime juice, salt and pepper in a separate bowl.
Dip chicken in lime-oil mixture and then in breadcrumbs. Cover both sides of the chicken with the bread crumbs and bake 22-25 minutes.