Cheesy Jalapeño Popper Baked Stuffed Chicken

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1. 1
   Wash and dry chicken cutlets, season with salt and pepper.  Preheat oven to 450°F.
2. 2
   Lightly spray a baking dish with non-stick spray.
3. 3
   Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
4. 4
   Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet.
5. 5
   Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
6. 6
   Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
7. 7
   Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken.
8. 8
   When finished, lightly spray the top of the chicken with oil spray.
9. 9
   Bake 22-25 minutes, serve immediately.
10. 10
    Follow Steps 1 to 8, then air fry in batches 400F for 12 minutes, turning halfway.