Ingredients:
1 1/2 c. crushed cheese crackers
2 Tbsp. dry taco seasoning mix
6 boneless, skinless chicken breast halves (1 1/2-2 lbs. total)
4 oz. Mexican-flavored processed cheese spread, cut into 6 cubes
1/3 c. butter, melted
Directions:
Preheat oven to 350 degrees. Cut a 6 cup muffin tin with cooking spray.
In a shallow bowl, combine crumbs and taco mix; set aside. With a kitchen mallet or rolling pin, gently pound chicken to 1/4 inch thickness between 2 pieces of waxed paper.
Place a cube of cheese in the center of each chicken breast and roll up tightly, tucking in sides as you roll. Brush with melted butter, then roll in cracker crumb mixture, holding chicken securely closed and coating on all sides.
Place each rolled breast seam side down in its own cup of prepared muffin tin. Bake 25-30 minutes, or until no pink remains and juices run clear. Serve immediately.
Note~ Any type of cheese will work as filling, including Monterey or pepper-jack.
http://www.mrfood.com/Chicken/Southwestern-Stuffed-Chicken-1603
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