Cheesy Jalapeno Popper Baked Stuffed Chicken

Back when I was in high school my best friend and I would always go to Jack in the Box for what we called "Things" which were actually those jalapeno popper things. We loved them. Needless to say when I found this recipe I went ballistic! Healthy "things"!!! Hooray! This recipe was good but I only put one jalapeno in them not sure if it would be too spicy and it wasn't enough. Next time I will try 2. We also used green onions instead of scallions because they are easier to find and we usually have them on hand. To make this gluten free we used crushed up chex (corn or rice) and put a little italian seasoning in them instead of bread crumbs. See that cheese oozing from the side in the picture? That for me is the best part and makes this recipe a 5 out of 5. Husband on the other hand gave it a 4 because he is not a huge fan of "things". I'll let you make it and decide.

Source: www.skinnytaste.com

Serves: 4

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

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.

Gluten Free substitution: Use crushed rice chex cereal mixed with italian seasoning instead of bread crumbs.

Amount Per Serving
Calories: 371
Fat: 17.5g
Sodium: 355.8
Sugar: 0.6g
Carbohydrate: 11g
Fiber: 1.5g
Protein: 42.7g