2 large chicken breasts, sliced horizontally into two long/wide pieces (making 4 pieces)
4 oz cream cheese, room temp
3 oz cheddar (or Mexican cheese blend, or your choice)
2 Tbsp chopped green onions (1 full onion whites and greens)
1 large jalapeno, chopped finely (or two smaller)
4 oz spinach, gently wilted and chopped finely
2 tsp minced garlic (gently sauteed in a little olive oil to reduce bite)
1 tsp zest of lime (optional)
1/2 cup breadcrumbs (Italian whole wheat or whatever you have)
1 lime, juiced
1 Tbsp olive oil (plus some for cooking)
salt and pepper
toothpicks

1. Preheat oven to 450. Lightly oil (spray or brush), or line with parchment paper, and set aside.
2. Put chicken halves between two pieces of cling wrap, pound to even thickness
3. In a bowl, combine all ingredients up to and including lime zest.
4. Season chicken with salt and pepper, spread 1/4 of the mixture on each, with about an inch left uncovered at each end. Roll up firmly and seal with two toothpicks each.
5. Prepare a bowl of breadcrumbs, and a second bowl of lemon juice and olive oil, seasoned with a little salt.
6. Dip chicken in olive/lime/salt mixture, then breadcrumbs, then place on prepared baking sheet.
7. Bake 25 minutes, serve immediately.

1. Run your tap water as hot as it gets. Put 1/2 cup of hot water in a jar, then add 1-2 Tbsp sugar and the 1tsp salt. Put lid on and shake to dissolve salt and sugar. 
2. Add 1/2 cup apple cider vinegar  and sliced pepper if using.
3. Slice red onion thinly (mandolin is great for this--fast and consistent) and tuck into jar so it is covered by the liquid. Let it sit until it is room temp (5-10 minutes), then you can put the lid on and put it in the fridge until ready to use. Will keep about 2 weeks.