1/4 cup (1 ounce) shredded low-fat Monterey Jack cheese with Jalapeños peppers.
1/2 cup fire-roasted jarred peppers drained
1/2 teaspoon red chile flakes (optional)
2 tablespoons chopped cilantro + extra for garnish
1 teaspoon salt, divided
4 (4-ounce) boneless, skinless chicken breasts
1 cup whole wheat breadcrumbs
1/4 teaspoon ground black pepper
3 tablespoons of lime juice
2 teaspoons olive oil
In a small bowl, combine the cheese, peppers, chile flakes (if desired), 2 tablespoons cilantro, and 1/4 teaspoon of the salt. Set aside.
Cut each chicken breast on a cutting board in thin slices or pound to desired thickness with a meat mallet .
Season with salt and pepper.
Lay chicken cutlets on a working surface and spread 2 tbsp of cheese mixture on each cutlet. Roll each one, secure the ends with toothpicks if needed, 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.
Repeat for the remaining chicken breasts.
Bake for 22-25 minutes
Serve immediately! And enjoy! 😋