Southwestern Cheese-Stuffed Chicken Roll-Ups

 Southwestern Cheese-Stuffed Chicken Roll-Ups

DESCRIPTION

Flattened chicken breasts with a crunchy 

coating hold a delicious cheesy filling.

INGREDIENTS

1 container (8 oz) chives-and-onion cream cheese spread

3/4 teaspoon garlic powder

1/3 cup drained Old El Paso® pickled jalapeño slices (from 12-oz jar)

1/2 cup canned (drained) Green Giant® whole kernel corn

6 Old El Paso® taco shells (from 4.6-oz box), coarsely broken

3/4 teaspoon chili powder

4 boneless skinless chicken breasts (about 1 1/4 lb)

2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted

1/2 to 3/4 cup buttermilk

3 tablespoons honey

1 cup shredded Mexican cheese blend (4 oz)

1 2/3 cups Old El Paso® Thick 'n Chunky salsa

2/3 cup sour cream

DIRECTIONS

1.Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, jalapeños and corn; set aside.

2.Place broken taco shells in resealable food-storage plastic bag; seal bag. 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.) Pour crumbs into shallow dish; stir in chili powder.

3.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. Spread butter over one side of each chicken breast.

4.Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.

5.Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream.

High Altitude (3500-6500 ft): Heat oven to 375°F.

Source