(Serve with a fresh green salad)
| 1 Cup Panko | 1/2 Cup Cheddar Cheese, shredded |
| 1 Tbsp Vegetable Oil | 3 Jalapeno Peppers, cored and minced |
| 4 tsp Taco Seasoning | 4 Chicken Breasts |
| 1 Egg, beaten | 1/4 Cup Green Onions |
| 4 oz Cream Cheese, softened |
In a medium skillet over medium heat cook panko in vegetable oil until golden brown and crispy. Remove from heat and add taco seasoning.
Place panko mixture in one small bowl. Place beaten egg in another small bowl. In a third bowl combine cream cheese, cheddar cheese, jalapenos and green onions.
Using a sharp fillet knife slice a pocket down the side of each chicken breast. Fill the pocket with cream cheese mixture, secure with a toothpick if necessary. Dip each stuffed chicken breast first in the egg then in the panko. Place in a greased baking dish.
Bake at 375 for 25-30 minutes or until chicken is cooked through.
