Southwestern Cheese-Stuffed Chicken Roll-Ups |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Flattened chicken breasts with a crunchy coating hold a delicious cheesy filling. Ingredients:
1 (8 ounce) container cream cheese with chives and onions |
3/4 teaspoon garlic powder |
1/3 cup drained pickled jalapeno pepper (from 12-oz jar) |
1/2 cup canned whole kernel corn, drained |
6 taco shells, coarsely broken (from 4.6-oz box) |
3/4 teaspoon chili powder |
4 boneless skinless chicken breasts (about 1 1/4 lb) |
2 tablespoons butter, melted |
1/2-3/4 cup buttermilk |
3 tablespoons honey |
1 cup shredded mexican blend cheese (4 oz) |
1 2/3 cups salsa |
2/3 cup sour cream |
Directions:
1. Heat oven to 350°F
2. In medium bowl, stir together cream cheese, garlic powder, jalapenos and corn; set aside.
3. Place broken taco shells in resealable food-storage plastic bag; seal bag.
4. Crush taco shells with rolling pin until coarsely ground (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground).
5. Pour crumbs into shallow dish; stir in chili powder.
6. Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
7. Spread butter over one side of each chicken breast.
8. Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken.
9. Pour buttermilk into shallow dish.
10. Dip chicken rolls in buttermilk, then coat with crumb mixture.
11. Insert toothpick to secure.
12. Place in ungreased 8-inch square (2-quart) glass baking dish.
13. Drizzle with honey.
14. Bake 35 to 45 minutes or until chicken is no longer pink in center.
15. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted.
16. Serve with salsa and sour cream.
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