Southwestern Cheese-stuffed Chicken Roll-ups

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 1 (8 ounce) container cream cheese with chives and onions
• 3/4 teaspoon garlic powder
• 1/3 cup drained pickled jalapeno pepper (from 12-oz jar)
• 1/2 cup canned whole kernel corn, drained
• 6 taco shells, coarsely broken (from 4.6-oz box)
• 3/4 teaspoon chili powder
• 4 boneless skinless chicken breasts (about 1 1/4 lb)
• 2 tablespoons butter, melted
• 1/2-3/4 cup buttermilk
• 3 tablespoons honey
• 1 cup shredded mexican blend cheese (4 oz)
• 1 2/3 cups salsa
• 2/3 cup sour cream

Recipe

• 1 heat oven to 350°f
• 2 in medium bowl, stir together cream cheese, garlic powder, jalapenos and corn; set aside.
• 3 place broken taco shells in resealable food-storage plastic bag; seal bag.
• 4 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).
• 5 pour crumbs into shallow dish; stir in chili powder.
• 6 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.
• 7 spread butter over one side of each chicken breast.
• 8 place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken.
• 9 pour buttermilk into shallow dish.
• 10 dip chicken rolls in buttermilk, then coat with crumb mixture.
• 11 insert toothpick to secure.
• 12 place in ungreased 8-inch square (2-quart) glass baking dish.
• 13 drizzle with honey.
• 14 bake 35 to 45 minutes or until chicken is no longer pink in center.
• 15 sprinkle with mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted.
• 16 serve with salsa and sour cream.