Ingredients:

  • 115 g (4 oz) Full-fat cream cheese, softened
  • 120 g (4 oz / 1 cup) Monterey Jack or sharp Cheddar cheese, grated
  • 60 g (2 oz / approx. 4 slices) Smoked streaky bacon, cooked until crispy and crumbled
  • 2 Large fresh jalapeños, deseeded and finely diced
  • 1/2 tsp Garlic powder
  • 1/4 tsp Fine sea salt (for filling)
  • 1/4 tsp Freshly ground black pepper (for filling)
  • 4 Large boneless, skinless chicken breasts (approx. 180–200 g / 6–7 oz each)
  • 1 tsp Olive oil or vegetable oil
  • 1/2 tsp Salt (for chicken)
  • 1/2 tsp Black pepper (for chicken)
  • 60 g (1/2 cup) All-purpose flour (plain flour)
  • 2 Large eggs, lightly beaten
  • 120 g (1 1/2 cups) Panko breadcrumbs
  • 4 tsp Neutral cooking oil (or cooking spray)

Instructions:

  1. Cook the bacon until very crispy. Drain off excess fat and crumble. In a medium bowl, combine the softened cream cheese, grated cheese, crumbled bacon, diced jalapeños, garlic powder, salt, and pepper. Mix thoroughly until homogeneous.
  2. Portion and Chill: Divide the filling mixture into four equal portions. Roll each into a rough log shape and refrigerate for 15 minutes to firm up. This step is crucial for easy stuffing.
  3. Prepare the Chicken Breasts: Butterfly each chicken breast by slicing horizontally through the thickest side, stopping about 1 inch (2.5 cm) before the opposite edge. Open the chicken like a book (creating a pouch). Optionally, flatten with a meat mallet. Rub the outside of all four chicken breasts with oil, then sprinkle generously with salt and pepper.
  4. Stuff and Seal: Place one chilled filling log inside the pouch of each chicken breast. Fold the chicken breast closed over the filling. Secure the open edges tightly using 2 to 3 wooden toothpicks to prevent blowout.
  5. Set Up Breading and Preheat: Preheat the oven to 200°C (400°F). Lightly grease or line a baking sheet/dish. Set up three shallow dishes: 1) Flour, 2) Beaten eggs, 3) Panko breadcrumbs.
  6. Bread the Chicken: Take one stuffed breast and coat it entirely in flour, shaking off the excess. Dip it into the egg wash, ensuring full coverage. Finally, press the chicken firmly into the Panko breadcrumbs until completely coated. Repeat for the remaining breasts.
  7. Bake: Arrange the breaded chicken breasts seam-side down in the prepared baking dish. Lightly spray or drizzle the tops of the chicken breasts with neutral oil. Bake for 25–30 minutes, or until the breading is golden brown and the internal temperature registers 74°C (165°F).
  8. Rest and Serve: Remove the chicken from the oven and let it rest on the sheet tray for 5 minutes. Carefully remove and discard the wooden toothpicks before plating and serving.