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Create a breading station by placing the flour into one dish, the beaten eggs into a second dish, and the panko, salt, paprika, garlic powder and black pepper in another dish.
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Mix the cream cheese, jalapenos, morena sauce, bacon, shredded cheese and green onions together. Depending on how spicy you want your filling to be, add 1 to 2 tablespoons of each type of jalapeno.
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Combine the cream cheese mixture until everything is well blended.
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Divide the filling into 6 equal portions, then spread one portion of the filling onto one side of each chicken breast.
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Roll the chicken up and then bread it by coating it first in flour, then egg, then finally the seasoned Panko.
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Place the breaded chicken onto a baking pan lined with parchment, seam side down.
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Spray the jalapeno popper chicken with canola cooking spray, then bake at 400 degrees F for 25-35 minutes, or until the chicken is golden brown and and the jalapeno popper filling is bubbly and melted.