This is great recipe if you are looking for something a little "special" to have store away in the freezer. I served it with a nice southwestern salad and it made a great meal.
I loved the crunchy Panko crust. The chicken had a nice little kick of spice, but wasn't overly spicy.
Don't even get me started on that cheese...just look at it oozing out everywhere! Delicious!!!
6 boneless chicken breasts
10 oz. Monterey jack cheese with jalapenos, not shredded
4 eggs, beaten
1/4 cup salsa or taco sauce, not chunky
1/4 teaspoon salt
2 cups panko breadcrumbs
2 teaspoon chili powder
2 teaspoon ground cumin
1 1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 cup butter
sliced avocado, salsa, or sour cream
Cut Monterey jack cheese into 6 equal pieces. Cut a horizontal slit or pocket into the side of each chicken breast-don't cut all the way through. Place one piece of cheese in the pocket of each chicken breast. To secure the cheese in the pocket, use 2-3 wooden toothpicks if needed.
In a shallow pan or pie plate, mix together eggs, salsa, and salt. In a separate pan, combine the panko breadcrumbs, chili powder, cumin, garlic salt, and oregano. Dip each chicken breast in the egg mixture to coat, then dip the breast in the panko crumb mixture. Place coated breasts in a shallow baking dish. Freeze for 1 hour, then carefully wrap each chicken breast in plastic wrap and place in a freezer bag. Freeze them in a large freezer bag.
Carefully unwrap chicken breasts. Place 1/4 cup butter in a 9x13 baking dish and put in over while it is preheating to 375. As soon as the butter is melted, remove the pan from the oven. Place chicken in dish, turning to coat with butter. Bake uncovered about 35-40 minutes, or just until done. Serve immediately.
The instructions are for freezing prior to serving. You can certainly make and eat the same day, just disregard the freezing instructions!
Don't Panic More Dinner's in the Freezer