Jalapeno Popper Stuffed Chicken Breasts

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 2 jalapeno peppers, seeded and minced
• 4 slices bacon, cooked crisp and diced
• 4 (6 ounce) boneless skinless chicken breast halves
• 1 cup seasoned dry bread crumbs or 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2 tablespoons grated parmesan cheese
• 1 egg
• 1 teaspoon water
• 1/4 cup vegetable oil or 1/4 cup olive oil

1. Combine the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl; mix well.
2. Cut a pocket horizontally through the thickest side of each chicken breast; fill with 1/4 of the cheese mixture. Secure with toothpicks. Tip: If breasts are thick, before slitting, slightly poud the thickest part of the breast side. It, also, makes for a larger pocket. Don't pound too thin.
3. Combine Panko bread crumbs, garlic powder, onion powder, pepper and Parmesan; place on a piece of waxed paper.
4. Beat egg and water in a shallow bowl.
5. Dip stuffed chicken breast in egg mixture, then into Panko mixture, coating well.
6. Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides until golden; place on a foil lined shallow baking sheet.
7. Bake at 350 degrees in a preheated oven for about 15 minutes or until chicken is cooked through and juices run clear.

cream cheese, cheddar cheese, peppers, bacon, chicken breast halves, bread crumbs, garlic, onion powder, black pepper, parmesan cheese, egg, water, vegetable oil

Taken from www.food.com/recipe/jalapeno-popper-stuffed-chicken-breasts-495744 (may not work)