Cheesy Jalapeño Popper Baked Stuffed Chicken
Indulge in this mouthwatering baked chicken breast filled with a delightful mixture of chopped jalapeños, creamy cheese, tangy cheddar jack, fresh scallions, and crispy bacon!
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Ingredients
- 2 slices center cut bacon
- 2 tbsp chopped scallions
- 8 thin sliced skinless chicken breast cutlets
- 1/2 cup Italian seasoned whole wheat breadcrumbs
- 1 1/2 juicy limes
- 1 tbsp olive oil
- salt and fresh pepper
- olive oil non-stick spray
- 3 jalapeños
- 4 oz reduced fat shredded cheddar jack
- 3 oz 1/3 less fat cream cheese
Instructions
- 1
Rinse and pat dry the chicken cutlets, then season them with salt and pepper. Preheat your oven to 450°F.
- 2
Apply a light coating of non-stick spray to a baking dish.
- 3
In a medium bowl, mix together the cream cheese, cheddar cheese, chopped scallions, diced jalapeño, and crumbled bacon.
- 4
On a clean surface, arrange the chicken cutlets and spread 2 tablespoons of the cream cheese mixture onto each cutlet.
- 5
Gently roll each cutlet, tucking in the ends, and use toothpicks to secure them, ensuring the filling stays inside.
- 6
Pour breadcrumbs into one bowl; in another bowl, whisk together olive oil, lime juice, salt, and pepper.
- 7
Dip each chicken roll into the lime-oil mixture, then coat it in breadcrumbs, placing them seam side down in the prepared baking dish. Continue this process for the remaining cutlets.
- 8
Once all the chicken is in the dish, lightly mist the tops with oil spray.
- 9
Bake for 22 to 25 minutes, then serve immediately.
- 10
Complete Steps 1 through 8, then for a different method, air fry the chicken in batches at 400°F for 12 minutes, flipping halfway through cooking.