parmesan coated chicken breast with cream cheese and jalapeno stuffing

 Parmesan coated chicken breast with cream cheese and jalapeno stuffing:

• marinate chicken breast in Italian dressing, from 3 - 12 hrs.
• cut a slit about half way thru the chicken breast then fold and cut slits into each part to make a pocket.
• fill the pocket with a mixture of cream cheese and jalapeno peppers chopped well.  (just eyeballed but about a pepper per breast and enough cream cheese to hold it all together.) I've used five peppers with one package and it worked fine for five breast.
• roll the breast in a mixture of equal parts Parmesan cheese and Italian seasoned bread crumbs

Place on greased baking sheet and bake at 350 F. for about 30-40 min. until chicken is done and starting to brown.

Suggest to serve with side of black-eye peas and collard greens, maybe a slice of southern cornbread.