Cheesy Jalapeño Popper Baked Stuffed Chicken

 

I have always had a strong interest in cooking, however I have just recently begun to explore the fine world of the culinary arts. I much prefer cooking to baking, as I never completely follow instructions, and rarely measure, both which are key to the success of baking (Betty Crocker is my best baking friend). I suppose I am more of an “adventurous” chef, which is certainly not always a good thing. When I look at a recipe, I will try to stick to it for the first time (if my fridge allows), however as I make it again, I add my own ‘flavor’ so to say. Below is a recipe which I have just recently discovered on Pinterest. I tried it last week, and to my delight, it was wonderful. Now next time I make it, I will deviate from the original a little more, just to see what will happen.

Cheesy Jalapeño Popper Baked Stuffed Chicken

Ingredients:

  2 slices center cut bacon, cooked and crumbled

  3 jalapeños, chopped (remove seeds for milder)

  3 oz 1/3 cream cheese, softened (I used light herb & garlic cream cheese for extra flavour)

  4 oz reduced fat shredded cheddar jack (I used sharp cheddar instead, but I think any cheese would be fine)

  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:

Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray baking dish with non-stick spray.

Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles into a medium bowl.

Lay chicken cutlets on a working surface and spread 2 tablespoons 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 . (I suggest doing this before, so you only have to have to handle the chicken once - roll, dip, place in pan)

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. ( I never sprayed the chicken, as I saw it unnecessary, and my chicken turned out just fine.)

Place the chicken in the oven, and bake for 20-25 minutes, or until chicken is completely cooked.