Prep Time: 25 min.
Total Time: 1 hr.
Servings: 8 servings
These cream cheese and jalapeño-stuffed chicken breasts are simple enough to make on the spot—but you can easily prepare them ahead of time.
What You Need
8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (I use Philadelphia Cream Cheese Fat Free)
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 fresh jalapeño peppers, seeded, finely chopped (I cheat and use the canned/sliced ones because…easy!)
3 cups tortilla chips, finely crushed (about 1 cup)
1 cup green salsa
Place chicken on work surface. Mix cream cheese, 1-1/2 cups shredded cheese and peppers until blended; spread onto chicken. Roll up tightly, starting at one short end of each breast. You can refrigerate up to 8 hours. When ready to bake…
Heat oven to 375ºF. Beat egg in shallow dish. Place crushed chips in separate shallow dish. Dip chicken in egg, then roll in crushed 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 salsa.
Yeah, I don’t do salsa but some folks do, like Savannah Wolfe Barron, from “Convenient Cowgirl Bride.” Savvie doesn’t cook much but she agrees that this dish is quick and easy enough for her to make for Chase when she’s feeling all domestic.
To get all the nutritional details, CLICK HERE to go to the Kraft Foods site.