4 boneless, skinless, chicken breasts
2 Jalapeños, ribs and seeds removed, minced (keep seeds for a spicier version)
1 large egg
1 8 oz. cream cheese, softened
3/4 C panko or seasoned breadcrumbs
1/2 C Mexican cheese blend, grated
2 tsp unsalted butter
1 tsp taco seasoning (see my homemade taco seasoning in Misc recipes)
kosher salt, to taste
freshly ground pepper, to taste
Preheat oven to 375 F degrees. Lightly grease a baking dish with non-stick cooking spray.
Melt butter in a medium pan, over medium heat. Sauté panko breadcrumbs, stirring continuously to avoid burning, until golden brown.
Remove from heat and place in a shallow bowl. Whisk in taco seasoning until incorporated.
In a large bowl, combine cream cheese, Mexican cheese blend, and minced jalapeño.
Cut chicken breasts horizontally until almost butterflied (creating a pocket in the center).
Scoop 1/4 C cream cheese/jalapeño mixture into the center of each chicken breast.
If needed, use a toothpick to keep filling in. Season both sides of chicken generously with salt and pepper.
In a small bowl, beat egg.
Dip each breast in egg and shake off excess. Dredge in seasoned panko, pressing firmly so it adheres. Transfer to baking sheet.
Bake for 30 minutes, or until chicken is cooked through.