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1
Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside.
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2
To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl.
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3
Mix thoroughly and set aside.
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4
Put chips in a sealable plastic bag and crush with your hands or a rolling pin.
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5
Add taco seasoning and give it a good shake to mix.
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6
Transfer crumb mixture to a plate and set aside.
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7
Place cutlets flat on a clean, dry surface, and season with salt and black pepper.
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8
Spoon filling onto the centers of the cutlets, dividing it evenly among them.
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9
Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!)
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10
and secure with toothpicks, if needed.
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11
Transfer to the baking sheet.
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12
Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat.
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13
Coat cutlets with crumb mixture.
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14
Cover the baking sheet with foil, and bake in the oven for 20 minutes.
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15
Carefully remove foil.
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16
Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.
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17
Let cool slightly and top with sour cream and salsa, if using.
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18
Enjoy!
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19
PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 270 calories, 4.25g fat, 780mg sodium, 13g carbs, 2g fiber, 1.5g sugars, 40g protein
