- 2
Ingredients
- 1/2 cup panko
- 2 tsp canola oil
- 2 tsp taco seasoning
- 1 egg
- 2 oz reduced fat cream cheese
- 1/4 cup (1 oz) 2% cheddar cheese, shredded
- 1-2 jalapeño peppers, seeds and ribs removed, minced
- 2 (4 oz) chicken breasts
Preparation
Step 1
Preheat the oven to 375 F. Place an wire cooling rack onto a rimmed baking dish; spray with cooking oil.
In a small skillet over medium heat, combine the panko and oil. Cook, stirring often, until the panko is golden and crispy, about 5 minutes. Remove to a shallow bowl. To the panko, add the taco seasoning and stir to combine.
In another shallow bowl or dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.
Using a small knife, cut a pocket into the side of each chicken breast. 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 first 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.
A huge hit! Toothpicks are definitely helpful to secure all the goodies, but these were simple and the taste was phenomenal. Mr. Prevention loved these! Add more or less jalapeno to suit your heat preference. Reheat in the oven for best results. Enjoy!