Smokin'-Filled Chicken Breasts

Prep: 30 minutes
Bake: 20 minutes
Yield: 4 servings

1 pkg. cream cheese, softened (8 oz)
1/2 C. finely chopped fully cooked smoked ham
2 green onions, chopped
1 T. minced chipotle pepper in adobo sauce
1/2 tsp. salt
1/2 tsp. smoked paprika
4 boneless skinless chicken breast halves (6 oz. each)
1/3 C. flour
1 egg, beaten
1 C. panko bread crumbs
1/4 C. canola oil

Family Chef's substitutions: I could not find "chipotle pepper in adobo sauce" so I used Chalula chipotle hot sauce instead.

In a small bowl, combine the first six ingredients; set aside. Cut a pocket in the thickest part of the chicken breast; fill with cream cheese mixture. Secure with toothpicks.

Place the flour, egg and bread crumbs in three separate shallow bowls. Coat chicken with flour, then dip in the egg mixture, and coat with crumbs.

In a large skillet, brown chicken in oil; transfer to an ungreased baking sheet. Bake at 400* for 20-25 minutes or until a meat thermometer reads 170*. Discard toothpicks before serving.

Isn't everything better with cream cheese?! I certainly think so. This was SUPER tasty and my family loved it---even the kiddos. My daughter exclaimed that there were "pink things" in her chicken but was happy to find out that the "pink things" were little chunks of ham. (Dinnertime humor at our house!) This was a hit for us. My husband commented that we could really add anything to this recipe, which is exactly what he said when I made stuffed chicken a couple months ago for a different recipe. Just goes to show, I don't play around enough with these yummy ideas! :)

Family Chef's Grade: A-