Monteray jack stuffed chicken

I tried a new recipe from More Dinner's in the Freezer tonight (I've made several things out of here so far, and all of them have been fabulous)-- Monteray jack stuffed chicken, which we had with roma tomatoes, avocado slices, sour cream, mango salsa, chips and bing cherries (99 cents a lb until tomorrow at Giant Eagle!)


Monteray Jack Stuffed Chicken

6 boneless, skinless chicken breasts
2 T butter
10 oz (I used less than half that amount) Monteray Jack cheese with jalapenos (not shredded)
4 eggs, beaten (I think 2 would have been plenty)
1/4 cup bottled salsa (not chunky) or taco sauce (mild or med.)
1/4 tsp salt
2 cups panko bread crumbs (I used a little more than half that)
2 tsp chili powder
2 tsp ground cumin
1 1/2 tsp garlic salt
1/2 tsp dried oregano
sliced avacodo, cherry or roma tomatoes, sour cream and salsa

Cut cheese into 6 equal pieces. Slice horizontal slit or pocket in each chicken breast-- don't cut all the way through! Place one piece of cheese in each pocket. Use 2-3 wooden toothpicks if needed.
Place butter in 9x13 baking dish and put in oven while it preheats to 375. As soon as the butter is melted, remove the pan from the oven.
In shallow pan or pie plate, mix together eggs, salsa and salt. In separate pan, combine 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 chicken in dish with the butter (I drizzed some of the remaining egg mixture over the chicken and then sprinkled the remaining bread crumbs on that). Bake uncovered about 35-40 minutes, or just until done. Serve immediately with a side of sour cream, salsa, avocado slices, and tomatoes.