- 4
Ingredients
- 1 cup panko
- 4 tsp canola oil
- 4 tsp taco seasoning
- 2 eggs
- 4 oz cream cheese
- 1/2 cup shredded cheddar cheese
- 1-2 jalapeño peppers, seeded and ribs removed, minced
- 4 chicken breasts
- salt and pepper
Preparation
Step 1
Preheat oven to 375 degrees and place an ovenproof rack onto a rimmed baking dish. Spray with cooking spray.
In a small skillet over medium heat, heat oil and then add panko. Cook, stirring often, until panko is golden and crispy. Place in a shallow bowl and add taco seasoning.
In another shallow bowl, lightly beat an egg. In a third bowl, combine cream cheese, jalapeños and cheddar cheese.
Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center until it is almost butterflied. Season the chicken lightly with salt and pepper and then divide the cream cheese mixture evenly between each chicken breast's pocket. Use toothpicks to secure, if necessary.
Dip the chicken pieces one at a time into the egg and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.