Southwestern Cheese-Stuffed Chicken Roll-Ups

By june

Ingredients

• 1 container (8 oz) chives-and-onion cream cheese spread
• 3/4 tsp garlic powder
• 1/3 cup drained pickled jalapeno slices
• 1/2 cup canned whole kernel corn
• 6 taco shells coarsely broken
• 3/4 tsp chili powder
• 4 boneless skinless chicken breasts
• 2 tsp butter, melted
• 1/2 to 3/4 cup buttermilk
• 3 tbsp honey
• 1 cup shredded Mexican cheese blend
• 1 2/3 cups salsa
• 2/3 cup sour cream

Details

Servings 4

Preparation

Step 1

Heat oven to 350 degrees. 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.
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.
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.

1 Serving: cal. 780 (cal. from fat 420); total fat 47g (sat. fat 26g, trans fat 2 1/2g); chol. 205mg; sodium 1720mg; total carbs 44g; protein 45g