Jalapeno popper chicken recipe

This is another recipe that I made a loooong time ago and haven't made it since. Not for lack of love, because we did love it. I think what has happened was when we made it the recipe called for 2 teaspoons of taco seasoning and this was when Eric was new to his soux chef duties and I had turned my back and oops, he dumped the whole seasoning packet into the breadcrumbs. So the chicken basically tasted like a taco and I think it turned us off to it a little bit. But I am so ready to give it another go, because this is a yummy dinner.

What you'll need:
2 chicken breasts
2 tsp taco seasoning
1/2 cup panko
2 tsp canola oil
1 egg
2 oz cream cheese
1/4 cup shredded cheddar cheese
1-2 jalapenos, seeds removed

1. Preheat oven to 375 degrees and prepare a baking dish by setting a greased bakers rack over a baking sheet.
2. In a skillet over medium heat add panko and oil and stir until panko begins to brown and get crispy. Remove from heat and add taco seasoning, stir to combine.
3. In a shallow bowl beat your egg. In another small bowl combine your cream cheese, cheddar cheese, and jalapenos. Cut a small pocket into the sides of the chicken breasts, almost butterflying the chicken and stuff the cheese mixture into the breasts. Secure opening with toothpick if needed.
4. Dip the stuffed chicken breasts in the egg and the roll through the panko mixture, coating all surfaces. Place breasts on the prepared baking rack and put into oven for 25-30 minutes until chicken is cooked through.

Like I said, this recipe is really a winner and easy to make. Just make sure you don't dump the whole taco seasoning packet in!