This recipe is originally from the book “Don’t Panic, More Dinner’s In the Freezer” which is a cookbook that I love and highly recommend if you want to do freezer cooking (more on this on page 270). Serves 6.
Cut monterey jack cheese into 6 equal pieces measuring approximately 1/2 x 4”. Cut a horizonal slit into the side of each chicken breast (not all the way through). Place one piece of cheese in each. Secure the cheese in the pocket with 2-3 wooden toothpicks.
In a shallow pie plate, mix together eggs, salsa, and salt. In a separate pan, combine all ingredients starting with panko breadcrumbs through the oregano. Dip each chicken in the egg mixture to coat, then dip in panko mixture. Place coated breasts in a shallow baking dish. Place butter in a 9x13 baking dish and put in oven while it preheats to 375. Remove pan as soon as butter is melted, and add chicken, turning to coat. Bake 35-40 minutes.