Categories: Chicken

Ingredients

• 3 serranos, 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
• pan spray

Directions

1. Combine cream cheese, cheddar, scallions, and jalapeño in a medium bowl.

2. 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.

3. Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.

4. 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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