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Cheesy Jalapeño Baked Chicken

Author Cathy Trochelman



  • 3-4 large boneless skinless chicken breasts
  • 1 c. panko bread crumbs
  • 1 egg beaten
  • 3 Tbsp. milk
  • 2 c. shredded cheddar cheese blend


  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1/4 tsp. salt
  • pepper to taste
  • 1 1/2 c. milk
  • 8 oz. Philidelphia Jalapeño Cream Cheese



  1. Combine egg and milk in small bowl. Dip chicken breasts in egg-milk mixture and coat with bread crumbs.
  2. Bake in a shallow pan at 375 degrees for 45 minutes.
  3. Top with shredded cheese and bake for an additional 10 minutes.


  1. Melt butter in a small saucepan over medium heat.
  2. Whisk in flour, salt & pepper.
  3. Add milk and cook, stirring, until mixture is thickened and bubbly. Continue stirring and cook 1 minute more.
  4. Remove sauce from heat and stir in cream cheese until it is completely melted.
  5. Spoon sauce over baked chicken and top with fresh jalapeno slices.
  6. *For less heat, remove seeds from jalapeno.