Ingredients

The following ingredients have 4 Servings
  • 4 boneless & skinless chicken breasts
  • 2 eggs, whisked
  • 1/4 cup milk
  • salt and pepper to taste
  • 1.5 cups breadcrumbs (panko or regular unseasoned bread crumbs. )
  • 1/2 teaspoon salt
  • 6 oz cream cheese (light is fine)
  • 1/2 cup grated sharp cheddar cheese
  • 2 whole jalapeños, finely chopped (Remove seeds and veins for less heat!)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Preheat oven to 375.
  • In small bowl combine cream cheese, chopped jalapeño, grated cheddar, salt and pepper.  Set aside.
  • Slice chicken breast in half, without going all the way through. Stuff interior of sliced chicken breast with jalapeño stuffing mixture. 
  • Close chicken over stuffing mixture.  Cream cheese filling will still be visible.  Simply press to close.
  • Whisk eggs and milk in a small dish.  Place breadcrumbs on another plate.Line baking sheet with foil for easy clean up.
  • Dip each stuffed chicken breast into egg mixture, then coat fully with breadcrumbs. Crumbs should cover the filling as well. Place on baking sheet.
  • Bake for 20-25 minutes, or until internal temperature of chicken reaches 165 degrees.   
  • Try this with our Best Spanish Rice dish and a fresh steamed veggie!