INGREDIENTS
8 thin boneless skinless chicken breasts (you can always pound them out to get them thinner – I did)
4 slices of bacon, cooked and crumbled
2 jalapenos chopped, seeds removed to cut out some heat
3 ounces cream cheese, room temp
1/2 cup sharp cheddar cheese, grated
1/2 cup Italian bread crumbs
1/2 cup panko bread crumbs
Juice of 2 limes
1 tablespoon olive oil
salt and pepper
INSTRUCTIONS
Preheat your oven to 450 degrees.
Spray a pan with nonstick cooking spray, or line it with parchment paper.
Mix together your bacon, jalapenos, cream cheese, and sharp cheddar cheese. Set aside.
Mix together your bread crumbs in a shallow dish, and season with salt and pepper.
Put your lime juice and olive oil in another shallow dish.
Lay your chicken breasts out and spread 2 tablespoons of your cream cheese mixture in the center.
Roll your chicken breasts up and secure them with tooth picks, or like I did, I broke skewers into 3 pieces.
Dip your rolled chicken breasts into the lime juice and then the bread crumbs. Place on your greased or lined pan.
Do this until you’ve gotten all your chicken breasts, stuffed, dipped, and rolled up.
Bake for 25 to 30 minutes or until your chicken is golden brown and the meat is no longer pink.