Jalapeno Stuffed Chicken with Lime rice

So here is my attempt at a Cinco de Mayo meal, but like a week too late. This was really easy, pretty quick and it was great left over too. I didn't have chicken cutlets, so I just pounded the chicken breasts out thin and used them. I didn't know if all of my kids would like the peppers but no one complained and it wasn't like there was a ton of heat to them. Give it a shot, I hope you enjoy this meal!

Here's what you'll need: 

2 slices bacon, cooked and crumbled

3 jalapeños, chopped (remove seeds for milder)

3 oz 1/3 less fat cream cheese, softened

4 oz reduced fat shredded cheddar jack 

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

olive oil non-stick spray

In a bowl combine crumbled bacon, jalapenos, cream cheese and shredded cheese.  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 at 450 for 25 - 30 minutes. 

Fiesta Lime Rice

1 1/2 cups cooked long grain rice

3/4 cup canned black beans, rinsed and heated

3/4 cup cooked corn (I used a Fire Roasted frozen Corn), heated

1 large tomato, diced

1 large scallion, diced fine

2-4 tbsp chopped cilantro (to your liking)

1 tbsp fresh squeezed lime juice

salt to taste

In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed. Toss and serve.