Southwest Stuffed Chicken

In a large skillet, heat cooking oil over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown and crispy.

Remove the skillet from the heat and stir in the taco seasoning mix until well combined. Transfer the seasoned panko to a large, shallow bowl and set aside.

In a separate bowl, mix together the softened cream cheese, shredded Mexican cheese blend, and drained diced jalapeños to create the filling.

Butterfly each chicken breast by cutting a pocket into the thickest side, being careful not to cut all the way through. Stuff each breast with the cream cheese mixture.

Dip each stuffed chicken breast into a bowl with the beaten eggs, then press it firmly into the seasoned panko mixture, ensuring it's fully coated on all sides.

Arrange the coated chicken breasts on a baking sheet. Bake in a preheated oven at 325°F for 20-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

Let the chicken rest for a few minutes before serving.