Jalapeno Popper Chicken

Here's a recipe that tastes exactly like you would expect it to taste!  A chicken breast filled with a creamy, cheesy, spicy blend with a crispy outside, thanks to those wonderful Panko breadcrumbs!

I have found the longer I saute the jalapenos, the less heat they carry.  So if you want your filling a bit spicier, just give them a quick saute.  Cook longer for a milder version.

JALAPENO POPPER CHICKEN (4 servings)

4 chicken breasts (4-6 oz each)
4 oz reduced-fat cream cheese, softened
1/2 cup reduced-fat cheddar or colby cheese
1 tsp olive oil
4 jalapenos, chopped (seeds and ribs removed)
1 1/4  cup Panko (plain) breadcrumbs
2 tsp taco seasoning
1/2 tsp dry parsley
1/4 tsp salt
1/4 tsp oregano
1 egg (or 1/4 cup egg beaters)
non-stick cooking spray

Preheat oven to 350F and prepare a cooking sheet with a light spray of non-stick cooking spray or lined wtih aluminum foil.

Heat olive oil in a skillet over medium-high heat.  Add the jalapenos and cook until softened.  Remove the skillet from the heat and add the cream cheese and shredded cheese, stir to combine.  Cut a pocket into each chicken breast.  Stuff each pocket with the cream cheese mixture.  Secure with a toothpick if necessary.

In a small bowl, whisk the egg.  In another bowl, mix the Panko, taco seasoning, parsley, oregano, and salt.  Dip each chicken breast in the egg then the Panko.  Place the breaded chicken breast on the prepared cooking sheet.  To help give the breading a deeper color, you can give each breast a little spray of cooking spray.

Bake for 30 minutes or until chicken is no longer pink inside.