Jalapeno Popper Stuffed Chicken

Pinterest is my favorite place to look for recipes.
I adapted a recipe found here: http://jujugoodnews.com/jalapeno-popper-chicken/
My husband and I both really enjoyed it.

Ingredients:
1/2 cup Italian breadcrumbs
2 tsp. vegetable oil
1.5 – 2 tsp. taco seasoning
1 egg
2 oz. cream cheese (we used reduced fat)
1/4 cup shredded cheese (we used 2% cheddar jack)
2-3 jalapeño peppers, seeds and ribs removed, minced (we used 3-- we like spicy, and some of the spice diminishes in the oven)
2 chicken breasts

Directions:
1. Preheat the oven to 375. Spray baking dish with nonstick spray.
2. In a small skillet over medium heat, combine the breadcrumbs and the vegetable oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. Add the taco seasoning and stir to combine.
3. In another shallow bowl or dish, lightly beat an egg.
4. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.
5. Cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.
5. Dip the chicken pieces one at a time first into the egg, and then into the breadcrumb mixture, making sure to coat the chicken completely. (I added a little more taco seasoning and a few red pepper flakes to the top of the chicken before baking-- again, we like spicy!) Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.