Grizzlemaw Southwestern Style Stuffed Chicken

This recipe is a twist on Chicken Cordon Bleu. It's a nice and spicy version of the classic dish.



What you need:
2 Chicken Breasts
2 slices of PepperJack Cheese
1 small tomato, diced
1-2 Jalapeno Peppers, sliced
1 Egg
Breadcrumbs to coat

**Optional** Want it spicer? Add some Habanero Pepper, or your favorite hot pepper in with the Jalapeno.

For the Breadcrumbs, spice them up with some Chili Powder (2 tablespoons), Garlic Powder (1 teaspoon), and Cayenne Powder (1 or more teaspoons to taste).

Step 1. Preheat your oven to 350. While this is heating, "Butterfly" the chicken breast (slice it open, but do not cut all the way through, so that it resembles butterfly wings). This option will allow you to easily stuff the breast.

**Note** It doesn't have to be perfect, If you cut through, just serve that side on the bottom.

Step 2. Stuff or wrap your chicken around a slice of Pepperjack and some of your tomato and jalapeno.

Step 3. Quickly beat your egg, and dip the stuffed chicken. In a separate bowl, add the spiced breadcrumbs. Dip your egg-coated chicken into the breadcrumbs, coating the surface.

Step 4. Lay the chicken onto an oven-safe pan (coat with foil for easy cleanup).

Step 5. Bake the chicken for 45 minutes. To make sure that your chicken is cooked, jab it with a fork. If the juice is clear, then you're good. If the juice is pink, cook it for another 5-7 minutes, then check it again.



Serve with some veggies or rice on the side.