Ingredients:
- 8 oz Cream Cheese, softened
- 4 oz Monterey Jack cheese, shredded
- 2 oz Sharp Cheddar cheese, shredded
- 4-6 medium Jalapeños, finely minced (seeds removed or kept)
- 2 cloves Garlic, minced
- 1/4 cup Heavy Cream
- 1/2 tsp Smoked Paprika
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 4 Boneless, skinless Chicken Breasts (6-8 oz each)
- 1 Tbsp Olive Oil
- 1/2 tsp Salt (for seasoning)
- 1/2 tsp Black Pepper (for seasoning)
- 1/2 tsp Garlic Powder
- 1/2 cup Panko Breadcrumbs
- 2 Tbsp Unsalted Butter, melted
- 1/4 cup Parmesan Cheese, grated
Instructions:
- Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
- Create the Filling: In a medium bowl, combine softened cream cheese, shredded Monterey Jack, shredded Cheddar, minced jalapeños, minced garlic, heavy cream, smoked paprika, salt, and pepper. Mix thoroughly until the mixture is uniform.
- Butterfly the Chicken: Place one chicken breast flat on a cutting board. Using a sharp knife, carefully slice horizontally into the thickest side, stopping about 1/2 inch before the opposite edge, opening the breast like a book.
- Stuff the Chicken: Spoon about 1/4 of the cheese mixture into the pocket of each butterflied chicken breast. Gently fold the thinner side of the breast over the filling and secure the opening with one or two toothpicks if necessary.
- Season the Chicken: Brush the outside of the stuffed chicken breasts with olive oil. Season generously all over with salt, pepper, and garlic powder. Arrange them snugly in the prepared baking dish.
- Prepare the Topping: In a small bowl, toss the Panko breadcrumbs with melted butter and grated Parmesan cheese. Sprinkle this mixture evenly over the top of each stuffed breast.
- Bake for 25 to 30 minutes. The chicken is done when an internal meat thermometer registers 165°F (74°C) and the topping is golden brown and crisp.
- Remove chicken from the oven, let rest for 5 minutes before serving. Remember to remove any toothpicks before plating.