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Category: Chicken
Prep Time: Cook Time: Total Time:
1 container (8 oz) chives-and-onion cream cheese spread
3/4 teaspoon garlic powder
1/3 cup drained pickled jalapeno slices (from 12-oz jar)
1/2 cup canned whole kernel corn, drained
6 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 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 salsa
2/3 cup sour cream
Heat oven to 350. In medium bowl, stir together cream cheese, garlic powder, jalapenos and corn; set aside.
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.
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.4Place 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.
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.
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SOUTHWESTERN CHEESE-STUFFED CHICKEN ROLL-UPS
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Category: Chicken
Prep Time: Cook Time: Total Time:
1 container (8 oz) chives-and-onion cream cheese spread
3/4 teaspoon garlic powder
1/3 cup drained pickled jalapeno slices (from 12-oz jar)
1/2 cup canned whole kernel corn, drained
6 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 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 salsa
2/3 cup sour cream
Heat oven to 350. In medium bowl, stir together cream cheese, garlic powder, jalapenos and corn; set aside.
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.
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.4Place 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.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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