Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°F.
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.
Follow Steps 1 to 8, then air fry in batches 400F for 12 minutes, turning halfway.
Ingredients
Directions
Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°F.
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.
Follow Steps 1 to 8, then air fry in batches 400F for 12 minutes, turning halfway.