Jalapeno Popper Stuffed Chicken Breasts

Just got back from a biz trip, so we'll pick up with our series on the dreaded rules of writing next week. 

Jalapeno Popper Stuffed Chicken is an easy dish overall. Prep requires a little more work than usual because you need to prepare the chicken breasts by pounding them flat and toast the panko crumbs ahead of time.

2 tsp. taco seasoning mix
1/2 cup panko

2 tsp. canola oil

Add oil to skillet. Saute panko crumbs until toasted and golden. Remove from heat and toss with taco seasoning.

Preheat oven to 375.

1 egg
2 oz. reduced fat cream cheese
1/4 cup shredded cheddar cheese (we used 2%)
1-2 jalapeño peppers, seeds and ribs removed, minced (for more heat, leave in a few seeds)
2 chicken breasts

Combine the cream cheese, cheddar cheese, and jalapeños. In separate bowl, crack egg and whisk lightly

Pound chicken breast flat until they are a consistent thickness (this helps them to cook more evenly). Divide cream cheese mixture between breasts (see pic) and roll the chicken around the mixture. Use toothpicks to secure.

Dunk each breast into egg, then panko crumbs, covering completely, and place on shallow dish covered with aluminum foil sprayed lightly with oil. Bake for 25-35 minutes or until juices of chicken run clear when pierced with fork. Don't overcook or chicken will be dry.

Enjoy!