In a bowl, combine the cheese stuffing ingredients together. Set aside.
In 3 other separate bowls, whisk the egg in one, place the bread crumb in another and the 3rd mix in the flour mixture ingredients together.
Slice each chicken breast in half horizontally to get 2 pieces from each, 4 total.
Place each slice of chicken between a saran wrap sheet and pound the chicken a couple of times to even it out.
place a scoop of stuffing onto the chicken slice and spread out.
Roll the chicken and and tuck the sides well so the cheese mixture does not ooze out much when baking. Secure the bottom with toothpick. Repeat for the remainder of the chicken pieces.
Coat each piece with the flour mixture, then the egg mixture and then finally coat well to cover all the areas with the bread crumb.
Place on a baking dish lined with parchment paper and spray generously with olive oil spray.
Bake in the preheated oven for 20 minutes or until the chickens flesh temperature (not the filling inside) reaches 150 F. You can use an instant read thermometer to do that.
Remove from the oven and let the chicken rest for a few minutes before serving.
Notes
Use a preheated oven.
Slice the chicken breasted horizontally.
To pound the chicken, cover in saran wrap and hit with a meat mallet or canned food.
If you want the stuffing less spicy, remove the seeds and membranes from the jalapenos.
Use panko instead of breadcrumbs for a crunchier texture.
You can secure the stuffed chicken with a toothpick, to stop the filling oozing out too much.
The best way to check the doneness of the chicken is with a meat thermometer. Stick the thermometer into the thickest part of the chicken, when it reads 160F, the chicken is done.