In a small bowl, mix your filling ingredients together (jalapeno, cream cheese, pepper jack cheese, corn, basil, and garlic powder) and season to taste with salt and pepper
Using a small knife, cut your chicken breasts so there is a deep pocket in the middle (as deep as you can get without piercing through the back or edges of the chicken breasts!)
Spoon an even amount of filling into each chicken breast, pushing it as far back and into the pocket as you can
Season both sides of the chicken with salt and pepper
Heat 1 teaspoon of coconut oil in an oven safe skillet over medium high heat (a cast iron pan works great here). Let the pan get very hot before adding your chicken
Cook the chicken breasts for 3 minutes on each side to get a hard sear, and then move the pan to the oven and let the chicken breasts bake for 8 minutes
Remove the pan from the oven and let the chicken cool for a few minutes – you can spoon some of the filling that melted out back into the chicken breasts, but some oozing is unavoidable
Top with extra basil (optional) when serving!
When you cut into these chicken breasts while eating them, the filling will definitely run out a bit since it’s so melty (and yummy). It’s still easy to eat, just use it kind of like a sauce at that point and scoop it up with your chicken!