Ingredients

4 boneless, skinless chicken breasts

2 jalapeños, ribs and seeds removed, minced

1 large egg

1 (8 oz.) package cream cheese, room temperature

3/4 cup panko or seasoned breadcrumbs

1/2 cup mexican cheese blend, grated

2 teaspoons unsalted butter

1 teaspoon taco seasoning

kosher salt and freshly ground pepper, to taste

Directions

Step 1: Preheat oven to 375º F and lightly grease a baking dish with nonstick spray.

Step 2: Melt butter in a medium pan over medium heat and sauté panko breadcrumbs, stirring continuously to avoid burning, until golden brown. 4-5 minutes.

Step 3: Remove from heat and place panko in a shallow bowl. Whisk in taco seasoning until incorporated.

Step 4: In a large bowl, combine cream cheese, mexican cheese blend and minced jalapeño.

Step 5: Using a sharp knife, cut chicken breasts horizontally until almost butterflied (creating a pocket in the center), then scoop 1/4 cup cream cheese jalapeño mixture into the center of each chicken breast. If necessary, use a toothpick to keep filling in, then season both sides of chicken generously with salt and pepper.

Step 6: Beat egg in a shallow bowl or dish and set next to the breadcrumbs. Dip each stuffed chicken breast in beaten egg, shake off excess, then press into taco-seasoned panko, pressing firmly so it adheres.

Step 7: Transfer coated chicken breast to greased baking sheet and continue with remaining chicken.

Step 8: Place baking sheet in oven and bake for 30 minutes, or until chicken is cooked through.