1. Preheat the oven to 375
2. Place an ovenproof rack onto a cookie sheet and spray with cooking oil.
3. In a small skillet over medium heat, combine the panko with the vegetable oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish, then add the taco seasoning and stir to combine.
4. In another shallow bowl or dish, lightly beat the eggs.
5. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.
6. Cut a pocket into the side of each chicken breast. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure.
7. Dip the stuffed chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack.
8. Bake stuffed chicken breasts for about 25-30 minutes, or until chicken is cooked through.
I make my own taco seasoning instead of buying the packets at the store.
Served this with some fresh spinach sauted in a little bit of butter with cashews, salt and peper.
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|Serving Size: 1 Serving (1056g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 349 (25%)|
|Amt Per Serving||% DV|
|Total Fat 38.8g||52 %|
|Saturated Fat 16.7g||83 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 706.4mg||217 %|
|Sodium 1097.3mg||38 %|
|Potassium 2558.4mg||67 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 11.9g|
|Protein 232.7g||332 %|
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Calories per serving: 1390
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