Gluten-Free, Dairy-Free, Serves 4

• 1 egg beaten
• 1/4 cup gluten-free flour
• 3 ounces vegan cream cheese
• 1 cup vegan shredded cheddar cheese
• 1/2 cup vegan shredded pepper jack cheese
• 3 jalapenos seeded and minced
• 1 clove garlic minced
• 2 Tbsp vegan butter
• 4 boneless skinless chicken breasts
• 2 Tbsp Olive Oil

Corn:

• 2 Tbsp Olive Oil
• 4 ears corn kernels removed from the cob
• 1/4 cup green onions chopped
• 1/2 tsp chili powder
• 2 Tbsp vegan mayo
• 3/4 cup vegan feta cheese
• 1/2 cup cilantro chopped
• juice and zest of 1 lime
• 1 Tbsp tajin

Directions:

Place the egg into one bowl and flour into another bowl for dredging (shallow bowls are best). Prepare the filling by combining cream cheese, cheeses, jalapeno, garlic, and salt. Make sure to season the flour mixture as well. Cut the chicken through the middle horizontally without cutting all the way through. Open the chicken and fill with 1-2 tablespoons of the filling. Close the chicken, dredge both sides of the chicken into the egg, and then the flour mixture. 

Into a large skillet heat the oil, corn, chives, and seasonings. Cook until the corn has softened. Remove the corn from the heat and combine with the remaining ingredients in a bowl then set aside. Cook the chicken in the same skillet with oil and butter. Brown the chicken for 3-4 minutes on each side or until golden brown on all sides. Remove from heat, and sprinkle the remaining cheese and jalapenos over the chicken. Place under the broil for 1-2 minutes or until the cheeses have melted. Serve the chicken with corn, cilantro, and lime juice on top.