Today I am linking up with Andrea over at http://www.momfessionals.com/ to post a "fall-ish" recipe. I love this recipe because it totally reminds me of football season and Football Sunday. And you know I love me some Football.
I ran into this recipe over at Skinny Taste a few years ago and it has quickly become one of my favorite recipes! Every time I make it it gets rave reviews. If you love Jalapeno Poppers, this recipe will not dissapoint.
And guess what? It's low fat! Now, don't be intimidated by the "stuffed" part (it usually intimidates me when I see that word and I automatically assume it's super difficult.)
I snagged this pic from my Instagram account "Melybeeg17" to the left is the yummy filling and the right the finished product all cheesy and gooey. Yum!
Here's the recipe!
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
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.
I hope you like this recipe as much as I do!
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