4 (4-ounce) boneless skinless chicken breast halves
2 ounces Cheddar cheese, cut into 4 (2x1/2x1/2-inch) strips
1/2 cup cornflake crumbs
1/4 cup shredded Cheddar cheese
1 teaspoon seasoning salt*
Heat oven to 400°F. Cut a 3-inch slit in each chicken breast half to form pocket. Insert 1 strip cheese into each pocket. Secure each pocket with several toothpicks.
Combine crumbs, shredded cheese and seasoning salt in pie pan or shallow bowl. Place beaten egg in another pie pan or shallow bowl; dip chicken in egg. Lightly press both sides of chicken in crumb mixture to coat.
Place chicken onto greased baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink.
*Substitute 1 teaspoon garlic salt.
To make ahead: Prepare the chicken as directed above. Wrap each serving in plastic food wrap. Place in a resealable plastic freezer bag; freeze. Thaw. Bake as directed above.