Jalapeno Popper Chicken

I realize that I'm not doing a great job of taking pictures but this recipe is worth posting - even without the photo. I got this recipe from the SkinnyTaste website and it's totally worth trying. I'm going to try making extra next time and freezing them to see if they'd reheat well for a busy night.

Jalapeno Popper Chicken
serves 2

2 slices bacon, cooked and crumbled

1-2 jalapenos, chopped and seeded

1 1/2 oz Philadelphia reduced-fat cream cheese, softened

2 oz Kraft fat-free cheddar cheese

4 thin slices chicken breast, about 3 oz each

1/4 cup Panko bread crumbs

juice of 1 lime

1/2 Tablespoon extra-virgin olive oil

Salt and pepper

Preheat oven to 450.

1. Season chicken with salt and pepper.

2. Combine cream cheese, cheddar, jalapeno, and bacon crumbles in a medium bowl.

3. Lay cutlets on a surface and season with salt and pepper. Spread 2 tablespoons of cream cheese mixture on each. Loosely roll each cutlet and secure the ends with a toothpicks to prevent oozing.

4. Place breadcrumbs in a shallow bowl. In a second bowl, combine the olive oil, lime juice, and salt and pepper.

5. Dip chicken roulades in the liquid mixture, then in the breadcrumbs, and place seam-side down on a baking sheet (coated with cooking spray). Repeat with remaining roulades. Spray with cooking spray when finished.

6. Bake 22-25 minutes.

Nutrition:

    228 Calories, 12g Fat, 9g Carbs, 1g Fiber, 28g Protein

    7 Weight Watchers Points+