Recipe: Jalapeno Popper Chicken

I don't know why I didn't think of this before! I saw this recipe online, and thought, oh, well, it could be good, or it could be okay...I loved it! I foresee making this again very soon!

Ingredients:

1/2 cup panko crumbs
2 teaspoons canola oil
1.5-2 teaspoons taco seasoning
1 egg
2 oz cream cheese (I used 4oz and it was still really tasty!)
1/4 cup shredded cheddar cheese (I used more, simply because I used more cream cheese)
1-2 jalapeno peppers, seeded and ribs removed (I used all of it, to give it an extra kick)
2-4 chicken breasts

Preheat the oven to 375*. Spray a baking dish with cooking oil.
In a small skillet over medium heat, combine panko with the canola oil. Cook, stirring often, until the panko is crispy and golden brown. Place in a small bowl, add taco seasoning and stir to combine.
In another shallow bowl, lightly beat an egg.
In another small bowl, combine cream cheese, cheddar cheese and jalapenos.
Cut a small pocket into the side of each chicken breast until it is butterflied. (I just had flat chicken breasts, so I didn't do this part.)
Divide cream cheese mixture among the chicken breasts.
Dip each chicken piece into the egg, followed by the panko mix, to coat the chicken completely. Place the chicken on the prepared dish and cook 25-30 minutes, or until chicken is cooked through.

Note*: Because I didn't butterfly my chicken breasts, I dipped one side into the egg then coated it with the panko mix. I laid them flat in my dish, filled it with the cream cheese mixture, then rolled them up, leaving the seam side down.

To make your own taco seasoning, instead of buying it, use the following spices:
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon cayenne powder
1/8 teaspoon oregano
1/8 teaspoon paprika
salt and pepper to taste

Enjoy!