Jalapeno Popper Stufffed Chicken

I have had this recipe from Skinnytaste bookmarked to try for awhile and knew it was perfect for my first meal back in the kitchen since our trip. My two youngest had a fun time helping me make them and actually ate their helpings! I think it definitely gets them more excited to try things when they were a part of the creation. They were a big hit with the whole family. I just had a leftover one for lunch today and was reminded how yummy they were. Plus, I always think stuffed chicken looks so fancy :-)!

Ingredients:
* 2 slices center cut bacon, cooked and crumbled
* 3 jalapeños, chopped (remove seeds for milder...I removed all and they were SUPER mild)
* 3 oz 1/3 less fat cream cheese, softened
* 4 oz reduced fat shredded cheddar/jack (I used 2% Mexi blend)
* 2 tbsp chopped scallions
* 8 thin sliced skinless chicken breast cutlets, 3 oz each (I used 4 breasts, pounded to thin)
* 1/2 cup Italian seasoned whole wheat breadcrumbs (I used GF Italian crumbs)
* 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 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.

Servings: 4 • Serving Size: 2 stuffed breasts • Calories: 371 • Fat: 17.5 g • Protein: 42.7 g • Carb: 11 g • Fiber: 1.5 g • Sugar: 0.6 g Sodium: 355.8 mg (without salt)