Creamy Jalapeno-Stuffed Chicken

By TrayH

Ingredients

• 8 small boneless skinless chicken breast halves ( 2 lb.), pounded to 1/4-inch thickness
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
• 2 fresh jalapeño peppers, seeded, finely chopped
• 1 egg
• 3 cups tortilla chips (4 oz.), finely crushed (about 1 cup)
• 1 cup green salsa

Details

Servings 8
Preparation time 25mins
Cooking time 60mins
Adapted from kraftrecipes.com

Preparation

Step 1

* PLACE chicken on work surface.

* Mix cream cheese, 1-1/2 cups shredded cheese and peppers until well blended.

* Spread onto chicken.

* Starting at one short end of each breast, roll up chicken tightly.

* Refrigerate up to 8 hours.

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* HEAT oven to 375ºF.

* Beat egg in shallow dish.

* Place crushed chips in separate shallow dish.

* Dip chicken in egg, then roll in chips.

* Place, seam-sides down, in single layer in shallow pan sprayed with cooking spray.

* BAKE 35 min. or until chicken is done (165ºF).

* Meanwhile, warm salsa.

* TOP chicken with remaining shredded cheese.

* Serve with warm salsa.