Cut a pocket starting in the large part of the chicken breast and continuing around the inside of the breast leaving abour a 1/4 inch inbetween the pocket and the outside of the breast.
Mix cream cheese, diced jalapenos and garlic salt in a bowl.
Stuff the cream cheese mix in the pocket of the breast filling it completely, but leave the opening closed to keep the filling in.
In one bowl mix bread crumbs and parmesan cheese for breading, beat the eggs in a separate bowl ( add spices to the egg mix for extra flavor). Roll the breast's in the egg mix coating the entire breast, put a little egg in the inside of the mouth of the pocket to seal most of the cream cheese mix inside. Then give it good coating of bread crumbs.
Place the breasts on a cookie sheet or baking dish and place in the middle rack of the oven. Bake @350° for 30-35 min. I leave mine covered for 15 mine then uncovered for 15-20min. ( for a hard top crust put the oven on broil for the last couple min.