2 boneless, skinless chicken breasts, sliced in half lengthwise (to make 4 thin slices), or 4 thin cutlets
Kosher salt and
Freshly ground black pepper
4 oz. cream cheese (room temperature)
2 jalapeños, seeded and diced
1 garlic clove, grated or minced
1⁄4 cup cheddar cheese, shredded
2 scallions, thinly sliced
1 tablespoon lime juice
1 teaspoon lime zest, finely grated
1 cup flour
1 egg, beaten
1 cup panko breadcrumbs
cooking spray
Lime wedges, for garnish

Preheat oven to 400 degrees F
In a bowl, mix cream cheese, scallions, jalapeños, garlic, cheddar cheese lime zest and lime juice together. On a clean cutting board, lay each chicken breast flat and season both sides with kosher salt and pepper. Spread 1 tablespoon of the jalapeño mixture into the middle of each breast, leaving about a ¼ inch of the edges free. Roll each strip, starting with the narrow end and use toothpicks in the middle and on each end to secure it. Refrigerate the rolled chicken for 15 minutes.
Dip each piece first in flour, then in egg and then dredge in breadcrumbs. Transfer to a baking sheet. Bake for 20-25 minutes, or until chicken is fully cooked. Remove the toothpicks and serve on a platter with fresh lime wedges (if using).

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