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
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.