How to make it
Preheat oven to 450°F. Place chicken breasts onto a cutting board with plastic wrap on top. Using a meat mallet, flatten out chicken so it’s easy enough to roll.
Spray baking tray with non-stick oil. Season chicken breast with salt and pepper on both sides and set aside.
In a bowl, combine the soft cream cheese, cheddar, Lee Kum Kee Cilantro Lime Flavored Hoisin Sauce, chopped green onion, bacon bits and chopped jalapeno.
Lay the chicken cutlets onto board and then place one scoop of the cheese mixture down on each cutlet. Lightly roll them up and then secure the ends with toothpicks to hold in place. Set aside.
In a bowl, add panko or breadcrumbs. In the next bowl, add olive oil, lime juice, salt and pepper. Take the chicken rolls and dip them into the liquid mixture, then into the bread crumbs and onto the baking tray. Do this for all of them. Bake for 22-25 minutes, or until chicken is cooked through.