Preheat the oven to 375°F. Coat a sheet pan with cooking spray.
2. Step
Place the cream cheese, cheddar cheese, jalapenos and garlic powder in a bowl stir to combine, and set aside.
3. Step
In another bowl, whisk together egg, salt and pepper and set aside.
4. Step
In a third bowl, mix breadcrumbs, salt and paprika and set aside.
5. Step
Cut a deep pocket into each chicken breast, taking care not to cut all the way through to the other side.
6. Step
Fill the pocket of each chicken breast with the cream cheese mixture.
7. Step
Sprinkle salt and pepper on both sides of the breast and then dip each breast first in the egg mixture and then dredge it with breadcrumbs.
8. Step
Place the chicken on a baking sheet & brush with melted butter.
9. Step
Cook for 30-35 minutes, or until chicken is cooked through. (If you have a meat thermometer, the internal temp should be 165F.) You can broil the chicken for 3-4 minutes to darken the outside if needed.
10. Step
To make the raspberry sauce while the chicken is cooking, pour jam and water (or apple juice) into a medium-sized saucepan over low-medium heat. Stir continuously until the jam melts into a smooth sauce.
11. Step
Let the chicken rest for 5-7 minutes. then slice & drizzle raspberry sauce over top.
