Lay the chicken fillets on a chopping board. Place your hand flat on top of the first fillet and use a sharp knife to slice into one side, starting at the thicker end and working through to the thin end. Be careful not to cut all the way through to the other side. Open the fillet out like a book. Repeat with the other fillets.

Place the butterflied fillets under a sheet of cling film and pound to an even thickness with a rolling pin. Season the chicken with salt and pepper.

Preheat the oven to 220 ˚C/200 ˚C fan/gas mark 7. Lightly coat a baking dish with cooking spray.

In a bowl, combine the cream cheese, Cheddar, spring onions and jalapeños.

Lay the chicken fillets on a working surface and spread about two tablespoons of the cream cheese mixture on one side of each. Fold each one over, securing with toothpicks to prevent the filling from oozing out.

Place the breadcrumbs in a shallow bowl. In a second bowl, combine the olive oil, lime juice and some seasoning.

One at a time, dip the stuffed chicken fillets into the lime mixture, then into the breadcrumbs, pressing them on firmly to coat the chicken. Place the stuffed chicken into the prepared baking dish. Repeat with the remaining fillets.

Spray the chicken lightly with cooking spray. Place in the oven and bake for 35 minutes or until completely cooked throughout. Serve immediately.