4 boneless skinless chicken breasts
1 cup shredded colby/monterey jack cheese
1/3 cup finely chopped jalapenos (from jar)
1/4 cup finely chopped fresh cilantro
1 tbsp chili powder
1/8 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp garlic salt
2 cups crushed tortilla chips
flour for dredging
Preheat oven to 400
Cut the chicken breasts so that you can open them like a book (being careful not to cut them all the way through). Then, between waxed paper or plastic wrap or large plastic baggie pound with a meat mallet or large skillet until flat and even all over.
Mix together shredded cheese, jalapenos and half of the cilantro. Place 1/4 of mixture in each of the 4 chicken breasts and fold chicken over to close.
Next, set up 3 flat dishes or pie plates. In your first dish put enough flour for dredging the chicken (if you dont get enough the first time you can always add more). In the second dish beat 2 eggs with a splash of water. In the third dish mix together crushed tortilla chips, remaining cilantro, chili powder, cayenne pepper, garlic salt, and garlic powder.
First, dredge the stuffed chicken in the flour, then dip it in the egg on both sides to coat, then coat with the tortilla chip mixture. (be careful not to lose your stuffing). Place on a plate until all chicken is breaded.
Once all chicken is breaded, add 2 Tbsp olive oil to a 12" non-stick skillet (**preferrably one that can be transferred to the oven). Heat skillet with oil over medium-high heat until hot. Add chicken Cook chicken for approximately 5 minutes on the first side (until golden brown). Remove chicken from skillet and add 2 more tbsp of oil. Turn chicken over and replace in skillet. Place skillet in the oven for 20-25 minutes until chicken is done (juices run clear and no longer pink in the middle).
Serve with your favorite mexican-style rice and beans! and top with your favorite salsa!
**If you do not have an oven transferrable skillet you can cook the chicken for 5 minutes on each side then transfer to a baking dish to continue cooking