Jalapeno Popper Chicken

This recipe just screams Texas. Obviously, I had to give it a shot. Chicken can get so boring, so I am always looking for new ways to make it tasty. This recipe was the perfect way to create a tasty weeknight meal for the husband and not spend hours in the kitchen doing it. I deviated slightly from the recipe the first time I made it, and that was a mistake. This recipe has been tweaked to perfection, so follow it to a tee and you will be set!

Ingredients (serves 2):

1/2 cup panko
2 tsp canola oil
2 tsp taco seasoning
1 egg
2 oz reduced fat cream cheese
1/4 cup shredded cheddar cheese
1-2 jalapeno peppers, seeded and diced
2 chicken breasts

Directions:

1. Preheat oven to 375 degrees. Cover a cookie sheet with foil and spray lightly with Pam.
2. In a small skillet over medium heat, combine the panko with the canola oil. Cook until the panko is golden and crispy, stirring often.
3. Place golden panko in a small bowl, add taco seasoning, and stir to combine.
4. In another small bowl, lightly beat an egg.
5. In a third small bowl, combine cream cheese, cheddar cheese, and jalapenos.
6. Cut a pocket into the side of each chicken breast until it is almost butterflied. Lightly season the chicken with salt and pepper, and divide the cream cheese mixture evenly between each chicken breast's pocket. Use toothpicks to secure, if necessary.
7. One at a time, dip the chicken pieces first into the egg and then into the panko, making sure to coat the chicken completely.
8. Place the chicken on the greased cookie sheet and bake 25-30 minutes, or until chicken is cooked through.

 Enjoy!