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1
Preheat your oven to 375 degrees Fahrenheit.
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2
Clean and trim your chicken breasts.
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3
After youve removed visible fat, butterfly the breasts, creating pockets as deep as the breasts will allow.
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4
To make the breading for the chicken breasts, combine the cornmeal, Panko, black pepper, chile powder, and garlic powder in a bowl, mixing well.
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5
Make sure to thoroughly incorporate these ingredients; if you dont, you run the risk of having extra spicy patches on your chicken.
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6
Once breading ingredients are mixed, set bowl aside.
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7
To make the vegetable component of the filling, chop your orange bell pepper and Mexican green onions finely youll want 1/4 cup of each vegetable.
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8
Combine these two ingredients with a scant 1/4 cup of finely-diced pickled jalapenos.
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9
In a bowl, mix these ingredients well; set aside.
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10
Cut cheese into thin slices of roughly equal width the thinner, the better.
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11
Pour buttermilk into a bowl and set aside.
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12
Now, to stuff the chicken breasts: place half of the sliced cheese inside each chicken breast.
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13
Fill each breast with as much vegetable mixture as can be accommodated, and then press the chicken breasts shut.
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14
(Note: if youre feeling really ambitious, you can tie shut the breasts with twine or keep them closed using toothpicks, but neither of these steps is necessary.)
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15
Dip each breast into the bowl of buttermilk, making sure each is fully coated.
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16
This is tricky a bit of the filling may fall out but working slowly can help you avoid losing too much of the veggie mixture.
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17
Dredge each breast in the cornmeal/Panko breading, making sure the entire surface is covered.
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18
Transfer the breasts to a lightly-greased pan and bake for 40 minutes.
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19
Once theyre cooked, let the breasts sit for a few minutes before serving.
