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| Cheesy Jalapeno Popper Baked Stuffed Chicken |
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2 slices center cut bacon, cooked and crumbled |
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3 jalapeños, chopped (remove seeds for milder) |
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3 oz 1/3 less fat cream cheese, softened |
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4 oz shredded cheddar jack (Sargento) |
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2 tbsp chopped scallions |
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8 thin sliced skinless chicken breast cutlets, 3 oz each |
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1/2 cup Italian seasoned whole wheat breadcrumbs (GF Schaar bread crumbs) |
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1 1/2 juicy limes, juice of |
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1 tbsp olive oil |
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salt and fresh pepper |
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olive oil non-stick spray |
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Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray. |
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Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl. |
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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. |
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Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper. |
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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. |
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Bake 22-25 minutes, serve immediately. |
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| | This recipe is gluten free. |
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