JALAPENO POPPER CHICKEN

Steps:

• Preheat oven to 375.
• In a small skillet over medium-high heat, combine the bread crumbs and oil. Stirring often, toast until crispy and golden brown. Transfer bread crumbs to a small bowl and mix in the taco seasoning.
• Beat eggs in a shallow bowl or rimmed plate.
• In a small bowl, combine cream cheese, cheddar cheese and diced jalapenos.
• Using a small, sharp knife, either cut a pocket in each breast or butterfly them. If they're especially thick, I like to pound them a couple times with the flat side of a meat mallet to thin them out some first - too thick and it takes so long to cook through that the bread crumbs burn.
• Season the chicken lightly with salt and pepper. Divide the cheese filling evenly between the chicken breasts; close with toothpicks if you like.
• Dip the chicken in the beaten egg and then the bread crumb mixture, coating each piece completely. You can put them straight into the baking pan, or put a rack in the bottom of the pan first so the bottoms won't get soggy. Bake in a preheated oven 25 to 30 minutes, or until the chicken is cooked through.