Prep 10 mins
Cook 50 mins
Flattened chicken breasts with a crunchy coating hold a delicious cheesy filling.
- 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
- Heat oven to 350°F
- 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.