-
1
Preheat oven to 350 F.
-
2
Make a slit in the middle of the thick part of each chicken breast, about an inch long.
-
3
You dont want to make the slit too long where it will split the chicken breast.
-
4
It should be just long enough to make a pocket in the middle of the breast.
-
5
Season the chicken breast with salt and pepper.
-
6
Set chicken aside.
-
7
In a small bowl, use a wooden spoon and stir the cream cheese until creamy and smooth.
-
8
Add the Monterey jack cheese and diced jalapeno peppers and stir until well combined.
-
9
With your hands, take a generous amount of the cheese mixture and stuff it inside of each chicken breast.
-
10
You dont want to over stuff the chicken to the point where you cant close the chicken breasts but get as much cheese mixture inside as you can.
-
11
Now that the chicken breasts are stuffed, use two pieces of butchers twine to wrap around the chicken breast to secure the cheese mixture inside.
-
12
Double tie the twine, make a knot, and cut off the loose pieces of twine.
-
13
If you do not have butchers twine, use a couple toothpicks to stick through the open part of the chicken breast to secure the cheese mixture.
-
14
on separate plates, lay out the flour and breadcrumbs.
-
15
Place the whisked eggs in a shallow bowl or plate.
-
16
Take each chicken breast and coat with the flour first, then the egg, and then the breadcrumbs.
-
17
Make sure that each chicken breast is evenly coated with each addition.
-
18
Set the coated chicken on a plate.
-
19
Once chicken has been coated, place a large saute pan on the stove over medium high heat.
-
20
Drizzle the pan with the olive oil, and once the oil is hot add the chicken.
-
21
Saute each chicken breast for 3-5 minutes on each side until golden brown.
-
22
Then place chicken on a rimmed baking sheet that has been sprayed with non-stick cooking spray.
-
23
Place pan inside the preheated oven and bake chicken for 20-25 minutes.
-
24
Then remove pan from oven and allow to cool before serving.
