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Ingredients

1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
4 jalapeno peppers, seeded and minced
4 skinless, boneless chicken breast halves
1 cup panko bread crumbs
1/4 cup olive or peanut oil
1 tsp seasoned salt
1 tsp minced garlic
salt and pepper (sea salt and freshly ground black pepper are best)
1/2 tsp cayenne pepper or to taste

Instructions

1. Stir together the cream cheese, Cheddar cheese, garlic and jalapenos in a small bowl.
2. Put panko in a bowl. Add salt and pepper to taste, as well as the cayenne.
3. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.
4. Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F

NOTE: I have made this twice. The first time, I did the above exactly. The second time, I pan fried for just a few minutes on each side, or just long enough to slightly brown the panko, and then I finished the chicken in the oven, at 350 for 25 minutes. I found that it helped cut down the greasiness just a bit where solely pan frying left it not TOO greasy, but a bit more than my tummy could handle!

Servings

4

Nutritional Information Per Serving

no nutrition information available