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Cheesy Jalapeno Popper Baked Stuffed Chicken

Cheesy Jalapeno Popper Baked Stuffed Chicken
2 slices bacon, cooked and crumble 3 jalapenos, chopped ( you can use bell peppers) 3oz cream cheese, softened 4oz shredded cheddar jack cheese 2 T chopped scallions 8 thin sliced skinless chicken breast cutlets, 3oz each 1/2 C Italian seasoned whole wheat breadcrumbs 1 1/2 juicy limes, juice of 1 T olive oil olive oil non-stick spray
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, jalapeno 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 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 remaining chicken. When finished, lightly spray the top of the chicken with oil spray. Bake 22-25 minutes, serve immediately. Dana made this for supper one night and it was delicious. She made substitutions which do not make it as low fat as the original recipe, which is from www.skinnytaste.com.