Jalapeno Popper Chicken

2 (6 oz each) Boneless Skinless Chicken Breasts
1.5 oz Philadelphia Fat Free Cream cheese, room temp
1/8 cup Reduced Fat Shredded Cheddar cheese
2 TBSP Diced Jalapenos
2 TBSP Diced Green chilis
1/4 cup Unseasoned Bread Crumbs
1/4 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Cayenne Pepper
1/4 tsp Ground Cumin
1/4 tsp Paprika
1 Egg White, gently whisked
Dash of salt and pepper (if desired)

For added flavor, you can add a TBSP of chopped bacon to each breast before rolling up.

Preaheat oven to 375d
Spray a deep baking dish with nonstick spray (or line with foil or parchment paper).
Lightly pound the chicken breasts to about 1/2" thickness.
In a very small dish, mix the chili powder, garlic powder, onion powder, cayenne pepper, ground cumin and paprika
In a separate bowl combine cream cheese with shredded cheddar, diced jalapenos, diced green chilis, and about 1/3 of the spice mixture.
Place breadcrumbs in a shallow dish and add the remaining spice mixture.
Lightly beat the egg white in a separate small dish.
Evenly divide and spread the cream cheese mixture between the 2 chicken breasts.
Roll up each chicken breast and secure with toothpicks.
Dip each chicken breast in the egg white and then coat in the breadcrumbs.
Place in baking dish and cover dish with foil.
Bake for 20 minutes.
Remove foil from dish and bake 15-20 more minutes.
Remove toothpicks and serve.

Serving Size: Makes 2 Chicken Breasts