Preheat oven to 400 degrees F
In a bowl, mix cream cheese, scallions, jalapeños, garlic, cheddar cheese lime zest and lime juice together.
On a clean cutting board, lay each chicken breast flat and season both sides with kosher salt and pepper. Spread 1 tablespoon of the jalapeño mixture into the middle of each breast, leaving about a 1/4 inch of the edges free. Roll each strip, starting with the narrow end and use toothpicks in the middle and on each end to secure it. Refrigerate the rolled chicken for 15 minutes.
Dip each piece first in flour, then in egg and then dredge in breadcrumbs (to keep from ending up with goopy hands, try to use one hand for the egg and the other for flour and breadcrumbs).
Heat a large skillet on medium-high heat and add oil. Pan fry until crispy and golden on all sides (about 3-4 minutes per side) and then transfer to a baking sheet. Bake for 7-10 minutes, or until chicken is fully cooked.
If you want to simply bake and not pan fry, skip the skillet, place chicken rolls on a baking sheet and spray the chicken with cooking spray. Bake for 20 - 25 minutes. They will still get brown and crispy, but not quite as crisp as the pan-fry method.
Remove the toothpicks and serve on a platter with fresh lime wedges (if using).