SOUTHWESTERN STUFFED CHICKEN
List of Ingredients
1 1/2 cups crushed cheese crackers
2 Tbs. dry taco seasoning mix
6 boneless, skinless
chicken breast halves (1 1/2 to 2 pounds total)
4 ounces Mexican-flavored processed cheese
spread, cut into 6 cubes (see note)
1/3 cup butter, melted
Recipe
Preheat oven to 350 degrees F. Coat a 6-cup muffin tin with
non stick cooking spray. In a shallow bowl, combine the
cracker crumbs and taco seasoning mix, set aside. With a
kitchen mallet or rolling pin, gently pound the 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 from the short side of each breast, tucking in the
sides as you roll. Brush with melted butter, then roll in the
cracker crumb mixture, holding the chicken rolls securely
closed and coating on all sides. Place each rolled breast
seam side down in its own muffin cup. Bake for 25 to 30
minutes, or until no pink remains and the juices run clear.
Serve immediately.
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